Sweet Boondi

This particular recipe holds a very special place in my heart.

Even today, it transports me back to being a young girl anxiously watching my Mother make these mouth-watering little yellow besan pearls in aromatic saffron-infused sugar syrup, coated with cardamom, pistachios, almonds and raisins!

Tasty Tip: Serve with chilled rabdi!

Prep Time: 10 min         Cooking Time: 30 min 


For the Boondi:
1 tea cup Bengal gram flour( besan flour )
3/4 tea cup water
Pinch of turmeric
Pinch of soda
Ghee for frying

For the Sugar Syrup:
1 tea cup sugar
1/2 tsp of saffron + 2tsp of water

For the Garnish:
10 almond ( slivers)
10 pistachio ( slivers)
2 tbsp raisin
1/2 tsp cardamom powder

For the Syrup

  1. Add approx 1 tea cup of water to sugar and cook it in a heavy bottom pan on a high flame till the sugar dissolves and the syrup becomes little sticky. (The syrup should not make any threads if you want to make soft boondi)
  2. For crispy boondi the sugar syrup needs to be of 1 thread consistency
  3. Dissolve the saffron in water and warm it and add to syrup

For the Boondi:

  1. Mix the besan in a little more than 1/2 tea cup of water and mix well. The batter should be of pourable consistency without any lumps
  2. Add a pinch of soda and turmeric
  3. Heat the ghee in a pan and pour 1/4 tea cup of the batter at a time over a large round perforated spoon, so that boondi drops in the ghee
  4. Deep-fry the boondi over a medium flame and remove using a slotted spoon and put them in the warm sugar syrup and mix well
  5. Garnish it with almond, pistachio , raisin and cardamom


  1. Perforated spoon specially for making boondi is available in market
  2. You can serve boondi with rabdi also. You can serve it chilled or baked

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