A super quick recipe perfect to satisfy those sweet cravings and a perfect sweet addition for this festive season.
• 1 cup gram flour (besan)
• A pinch of baking soda
• ½ cup water
• 4 tbsps water (to be added separately)
• Oil for frying
• 1 cup sugar
• ¾ cups water
• Orange food colouring (optional)
• ¼ tsp cardamom powder
• 2 whole cloves
1. Into a large bowl sift the besan and add the baking soda and ½ cup of water. Mix to form a free flowing batter and add an additional 3 tbsp of water.
2. Let the batter rest for 15 mins. Then add the final tbsp of water and mix. Your batter is ready.
3. Heat oil on a medium-high heat. Place a slotted spoon draining ladle about 3 inches above the wok of oil. Once the oil is hot, place the batter into the ladle and let the batter drop into the oil. PRO TIPS: don’t place the ladle too high as the boondi will not be round and will have tails. Do not spread the batter by spoon – let it fall on its own.
4. Fry for 30-40 secs and remove the boondi from the oil and place on a plate.
5. Repeat steps 3-4 until the batter is over but wash your ladle and wipe it dry between each batch to ensure your boondi is round everytime.
6. For the sugar syrup heat the sugar with water on a medium heat and add the food colouring.
7. Let the sugar dissolve and let it boil till the syrup is of a one string consistency. Add the cardamom powder and cloves.
8. Turn off the heat and add the boondi. Mix well until all the boondi is coated well. Let it sit until the boondi has soaked all the sugar syrup.
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