Sweet Boondi


  • Besan flour – 2 cups (heaped)
  • Rice flour – two teaspoon
  • Cooking soda – a pinch
  • Oil for deep frying
  • Sugar – 2 cups
  • Water – 1 cup
  • Few drops of kesar colour
  • Cardamom Powder – 1 teaspoon


  • Mix flour and baking soda with little water to a smooth batter (Like dosa batter).
  • Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes.
  • Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when light golden. Keep aside.
  • Repeat for remaining batter.
  • For syrup:
  • Put sugar and water in a vessel and boil. Add colour and boil till sticky (half string consistency) but no thread has formed. Add cardamom powder and mix.
  • Now add the boondi into the syrup and mix well. Spread it on a broad plate.
  • Sprinkle cardamom powder. When it is warm enough to touch, gently separate the Boondies by your fingers. Allow to cool. Store it in an air tight container.

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