Meethi Boondi or Sweet Bundi are petite sugar coated gram flour balls. This delicious, mouthwatering recipe is a treat your whole family. Now how can you resist such a yummy treat?
Making homemade meethi boondi or sweet bundi is easier than you think! Though it looks like a tedious work but believe me its not. With a perfect coat of sweetness, these boondis are crunchy yet soft to munch making it a perfect festival treat!!
Meethi boondi or sweet bundi is a popular prasad (offering) distributed on Tuesdays after a temple visit. Growing up, this was my favorite sweet and the love for sweet boondi still continues. I am and have been a sweet boondi lover through and through.
Still remember how we rushed to grab that small brown bag when mom returned from the temple and it was all gone in one go. Brings back so many childhood memories. 🙂 Well now we can enjoy this mouthwatering meethi boondi or sweet bundi at home.
Now on to the recipe!
It’s a pretty straightforward recipe. The consistency of the batter is the key thing in this recipe. Please follow these simple tricks-
Batter should be of dropping consistency – neither too thick nor too thin.
Check oil before adding the boondi.
Hold the strainer above the kadhai/frying pan as this will result into small round boondis.
Even if you get some sticky boondi lumps in the oil – no worries fry until crisp and once sugar is added, you can break them apart.
Do not over fry the boondis as they may result into discoloration.
Sugar syrup should be of one-string consistency. Check by taking a drop of sugar syrup in between your fingers and if it forms a thick string between your fingers without breaking – sugar syrup is ready to use.
Once boondis are added to the sugar syrup they will become sticky and look like a spread of sugar candy- all gooey and soft. No worries; allow it to cool completely and when sugar crystallizes, mix with a spoon and they will separate.
Now who can resist the power of a huge batch of these sweet boondis. They are so addicting and I bet you can’t eat just one! If you happen to make these then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!
In a bowl, combine besan with baking powder and milk. Whisk it well.
Batter should be of dropping consistency. Feel free to add or subtract milk in order to adjust batter consistency.
If making colored boondi, then prepare its batter in a separate bowl.
Find a strainer that has bigger holes than the regular one.
Heat oil in a kadhai. Check oil before frying, drop a pea size batter in the hot oil.
If floats right back up, means your oil is ready for frying.
Hold the strainer right above the kadhai, neither too low, nor too high.
Pour batter through the strainer..
And keep spreading in a circular motion...
Till all the batter is strained through. You can see small drops of boondi floating in hot oil.
Fry until crisp. Do not over fry boondi.
Once crisp remove from oil..
Drain them on a paper towel to remove excess oil.
Repeat the process with rest of the batter.
And fry them the same way.
Boondis are ready.
MAKING SUGAR SYRUP
Prepare sugar syrup by combining sugar and water and bring it to a boil. Boil till it is reduced in quantity and has reached its one string consistency. It will take 5-7 minutes to reach one string consistency.
Check its consistency - take some liquid on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. Other way would be to take some cooled off sugar syrup in between your fingers, press and now open your fingers, if it forms a thick string between your fingers without breaking - sugar syrup is ready to use.
Take it off the flame. Drop the fried boondis into the hot syrup.
Add saffron strands..
And sunflower seeds.
Gently toss them around and mix until boondis are well coated in sugar syrup.
They will stick to each other and look like a large lump of sugar candy.
No worries. Allow it to cool completely.
Once cooled boondis will be beautifully coated with sugar .
Irresistibly yum sweet boondis are ready.
Store it in an airtight container and it's good for 1 week.