Sweet Boondi
Hi ,
Everyone,
Welcome to our kitchen! We are wishing all of u happy basant panchami and sarswati puja!
Today is basant panchami and sarswati puja!
We are going to share all of you a sweet boondi for sweet basant panchami!
In this very auspicious occasion , mamma always use to make some sweet recipes.. Like puas, sweet boondi and more!
I was very fond of sweet boondi with besan sev in my childhood time.
I am missing those days when sarswati puja was organized by us in our colony.
Many cultural activities were performed by our colony children..we were enjoyed very much!
Those days were gone but sweet memories are yet alive!
So,
we are making sweet and simple but tasty sweet boondi..
Sweet yellow and orange pearl size boondi..
Looking yummy !
I am using some silver foil for enhance the boondi look,but if you haven't it just skip it.
Let's make it with very simple ingredients easily available in our kitchen. We use food colour for good colour but you can skip it..boondi will also come out awesome without food colour,
If you are using food colour, make sure that this is from branded authentic good quality food colours.
So,
Without delay, take one sweet step to make it.
Sweet Boondi
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 serving
Ingredients-
For boondi-
1cup besan (Bengal gram flour/ chickpea flour)
Ghee / refine oil for deep frying
For sugar syrup-
1cup sugar
1/2 cup water
1/2 tsp of saffron strands dissolved in 2 tbsp warm water
or
good quality yellow and kesari ( orange) food colour.
Method-
For the sugar syrup-
*Heat the broad non stick pan /kadhai.
*Add sugar and 1/2 cup water.mix well. *Cook on medium flame for 4 to 5 minutes while stirring occasionally or till the sugar syrup become of 1 thread consistency. Keep aside.
For Boondi-
*Combine besan, and 1/2 cup water in a bowl mix well till no lumps remain.
*If you think that the batter is thick, add few drops of water.
The batter should be pouring/dropping in consistency.( neither too thick nor too thin).
Whisk the battter for 5-6 minutes.cover it and rest for 10 minutes.
* Add saffron or yellow/ orange food colour or ( keasari colour) .
*Keep aside it.
*Heat the ghee in a kadhai and hold the jharni/ perforated spoon just over the kadhai/ frying pan.(neither too low height nor too much height) pour 2 to 3 tbsp of the batter at a time over a round perforated spoon (boondi Jharni), tap the jharni so that the boondi drop directly in the hot ghee/ refine oil.(you can spread batter with spoon in jharni so that it will drop automatically in kadhai.)
I use this jharni for making boondi.
*Check the boondi is round in shape or not if it does not happen or the boondi size is distorted, reduce the amount of water in making batter. Check the consistency.
* Heat the ghee / oil in a kadhai.. Check the heat is hot enough to make boondi..(put a drop of batter in kadhai to check whether it is hot or not.If the boondi rises up instantly into the oil,then it is ready to use..if not wait for a while so the oil/ ghee heat up little more. ( always use moderate heat for frying boondi).
*Deep-fry the boondi over a medium flame until it becomes crispy and take out from the kadhai using palta/slotted spoon.
*Repeat the same step to make more batches of boondi.
*After that immediately put the boondi in warm sugar syrup mix well, cook on medium flame for 1 to 2 minutes or till the sugar syrup evenly coated all sides of boondi .
* Switch off the gas.
*Sweet juicy awesome boondi is ready to eat. Enjoy this basant panchami with sweet delicious boondi
My mom tip-
*If you find the boondi batter(besan batter) is very thin ,mix some amount of besan to adjust the consistency.
Or
If you find that the batter is thick add some amount of water.
Check the consistency.. It should be pouring consistency( not very thin nor very thick)
*In this recipe the main trick is to make round pearl size boondi..
So ,please take care while making boondi.. If you your batter is not in pouring consistency it will flatten the boondi..
There should be whole in inner side of boondi.. It is necessary for making boondi to check your batter consistency.
*Do not overfry the boondi as it may become discoloured.
*Here I am using both of colours orange and yellow in our boondi for the boondi good looks.
You can use only one colour.
If don't have colour skip it and make boondi.
It will come out as awesome as coloured boondi.
*If you want to make sweet dry boondi..nothing to worry for it
Follow me..
*Make boondi just like above written method..
* Here you have to change the sugar syrup consistency..that's it!
* For dry boondi the sugar syrup should be 2 thread consistency. Once you add the boondi in sugar syrup ( above written) cook on medium flame for 3 to 4 minutes, while stirring occasionally.
*Make sure that sugar syrup is evenly coated each side of boondi.
*Switch off the gas and let it cool down completely.
After 1 hour ,you will find the boondi are dry.
Your delicious boondi is ready to serve.
That's all for taday.
once again happy basant panchami!
We are signing off.
Asha
Archana
Our thoughts
Cook & Share
Happy Cooking.
Everyone,
Welcome to our kitchen! We are wishing all of u happy basant panchami and sarswati puja!
Today is basant panchami and sarswati puja!
We are going to share all of you a sweet boondi for sweet basant panchami!
In this very auspicious occasion , mamma always use to make some sweet recipes.. Like puas, sweet boondi and more!
I was very fond of sweet boondi with besan sev in my childhood time.
I am missing those days when sarswati puja was organized by us in our colony.
Many cultural activities were performed by our colony children..we were enjoyed very much!
Those days were gone but sweet memories are yet alive!
So,
we are making sweet and simple but tasty sweet boondi..
Sweet yellow and orange pearl size boondi..
Looking yummy !
I am using some silver foil for enhance the boondi look,but if you haven't it just skip it.
Let's make it with very simple ingredients easily available in our kitchen. We use food colour for good colour but you can skip it..boondi will also come out awesome without food colour,
If you are using food colour, make sure that this is from branded authentic good quality food colours.
So,
Without delay, take one sweet step to make it.
Sweet Boondi
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 serving
Ingredients-
For boondi-
1cup besan (Bengal gram flour/ chickpea flour)
Ghee / refine oil for deep frying
For sugar syrup-
1cup sugar
1/2 cup water
1/2 tsp of saffron strands dissolved in 2 tbsp warm water
or
good quality yellow and kesari ( orange) food colour.
Method-
For the sugar syrup-
*Heat the broad non stick pan /kadhai.
*Add sugar and 1/2 cup water.mix well. *Cook on medium flame for 4 to 5 minutes while stirring occasionally or till the sugar syrup become of 1 thread consistency. Keep aside.
For Boondi-
*Combine besan, and 1/2 cup water in a bowl mix well till no lumps remain.
*If you think that the batter is thick, add few drops of water.
The batter should be pouring/dropping in consistency.( neither too thick nor too thin).
Whisk the battter for 5-6 minutes.cover it and rest for 10 minutes.
* Add saffron or yellow/ orange food colour or ( keasari colour) .
*Keep aside it.
*Heat the ghee in a kadhai and hold the jharni/ perforated spoon just over the kadhai/ frying pan.(neither too low height nor too much height) pour 2 to 3 tbsp of the batter at a time over a round perforated spoon (boondi Jharni), tap the jharni so that the boondi drop directly in the hot ghee/ refine oil.(you can spread batter with spoon in jharni so that it will drop automatically in kadhai.)
I use this jharni for making boondi.
*Check the boondi is round in shape or not if it does not happen or the boondi size is distorted, reduce the amount of water in making batter. Check the consistency.
* Heat the ghee / oil in a kadhai.. Check the heat is hot enough to make boondi..(put a drop of batter in kadhai to check whether it is hot or not.If the boondi rises up instantly into the oil,then it is ready to use..if not wait for a while so the oil/ ghee heat up little more. ( always use moderate heat for frying boondi).
*Deep-fry the boondi over a medium flame until it becomes crispy and take out from the kadhai using palta/slotted spoon.
*Repeat the same step to make more batches of boondi.
*After that immediately put the boondi in warm sugar syrup mix well, cook on medium flame for 1 to 2 minutes or till the sugar syrup evenly coated all sides of boondi .
* Switch off the gas.
*Sweet juicy awesome boondi is ready to eat. Enjoy this basant panchami with sweet delicious boondi
*If you find the boondi batter(besan batter) is very thin ,mix some amount of besan to adjust the consistency.
Or
If you find that the batter is thick add some amount of water.
Check the consistency.. It should be pouring consistency( not very thin nor very thick)
*In this recipe the main trick is to make round pearl size boondi..
So ,please take care while making boondi.. If you your batter is not in pouring consistency it will flatten the boondi..
There should be whole in inner side of boondi.. It is necessary for making boondi to check your batter consistency.
*Do not overfry the boondi as it may become discoloured.
*Here I am using both of colours orange and yellow in our boondi for the boondi good looks.
You can use only one colour.
If don't have colour skip it and make boondi.
It will come out as awesome as coloured boondi.
*If you want to make sweet dry boondi..nothing to worry for it
Follow me..
*Make boondi just like above written method..
* Here you have to change the sugar syrup consistency..that's it!
* For dry boondi the sugar syrup should be 2 thread consistency. Once you add the boondi in sugar syrup ( above written) cook on medium flame for 3 to 4 minutes, while stirring occasionally.
*Make sure that sugar syrup is evenly coated each side of boondi.
*Switch off the gas and let it cool down completely.
After 1 hour ,you will find the boondi are dry.
Your delicious boondi is ready to serve.
That's all for taday.
once again happy basant panchami!
We are signing off.
Asha
Archana
Our thoughts
Cook & Share
Happy Cooking.
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