sweet poondhi

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1 cup besan
water, add to achieve proper consistency
cooking oil or ghee

1 cup sugar
1/4 cup water
pinch of saffron strands
pinch of elaichi or cardamom





Place water and sugar in a pan, bring to a boil on medium heat. Stir continuously until all the sugar is dissolved. Add cardamom powder and few strands of saffron for taste

Reduce heat to low and begin preparing batter for making boondi

Mix the besan with little water to achieve the dropping consistency

Heat oil or ghee in a frying pan on medium heat

Holding the perforated ladle about 4-6 inches above the hot oil in the center of the pan. Pour the besan batter over the ladle to cover all the holes. The batter will drop through the holes into the oil

Deep fry till the drops become golden brown and the sizzling sound stops

Remove with a slotted spoon, drain to remove excess oil, and place directly into warm sugar syrup mixture. Mix well so all pieces are equally coated

Serve warm or cold

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