Sweets · Mitharaan
Boondi
Sweet gram flour dumplings
A mitho (sweet), taraylo (fried) sweet: thick gram-flour batter is dripped through a perforated spoon into hot ghee to make tiny round droplets, fried until firm and yellow, then soaked in a 1-string saffron sugar syrup and left to dry (they turn sticky). It is often offered as prasad in temples and served as a sweet with lunch or dinner.
Ingredients
Make
For the boondi
For the sugar syrup
Method
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Make the syrup on a medium flame: heat the water, add the sugar and saffron, and stir until the sugar melts and the syrup reaches 1-string consistency. Set aside.
Mix the gram flour with the water, adding it a little at a time, into a thick batter that still flows off a spoon.
Heat ghee for frying in a kadai (wok-style pan) and rest a jharan (perforated spoon) over it.
Pour batter onto the jharan and let it drip through by itself. Do not use your hands, or the boondi will not be round.
Take the spoon away and fry the boondi until firm and yellow.
Drain on absorbent paper and let cool for .
Repeat the dripping and frying until all the batter is used.
Immerse the cooled boondi in the sugar syrup so that it takes up the syrup.
The boondi turns sticky; leave it to dry.
Garnish with finely chopped pistachios and almonds.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Let the batter drip through the jharan on its own rather than pressing it through by hand (step 4). For the ladoo version, see Boondi ja Ladoo (thicker 2-string syrup, shaped into balls).
Serve with
Versatile sweet, often offered as prasad in temples; can be served as a sweet at lunch or dinner. Boondi with Besan Sev is a very popular sweet-and-savoury Bhatia combination.
Recipes mentioned here
Nutrition
EstimatedPer serving
310 kcal
- Protein
- 8 g
- Carbohydrate
- 53 g
- Fat
- 8 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
940 kcal
- Protein
- 24 g
- Carbohydrate
- 160 g
- Fat
- 23 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Key points
Make the syrup first, to 1-string consistency. Keep the batter thick. Fry the boondi until firm and yellow, and let it cool on absorbent paper for 5 minutes. After soaking, the boondi is left to dry, not shaped.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos