As all know diwali is nearing I wanted to try this sweet boondhi which is one of my fav snack to munch, which can be made at home a very simple one . The only thing you need is a perforated spoon/ boondhi ladle to make them . Boondhi /Nukti is an rajasthani sweet snack which is prepared for any festive occasions . When i was small we used to travel rajasthan for our holidays these sweet snacks were made in plenty amount to feed the whole village . In anyone's Home if there is an happy occasion then they shared this Nukti to all the homes in that village .This succulent snack where a great pass time muches for me. As the ingredients are very simple the trick is to make them round which i have some what got I hope.
As they are called as sweet Boodhi or Eenipu boondhi in southern India parts they are called Nukuti in marwadi. In rajasthan they usually serve these Nukti with spicy sev and the combo seriously is so yummy. These are the first step to make boondhi ladoo but the quantity may differ. So for my second day for BM I have chosen this rajasthani Nukti / sweet boodhi for festive theme.Lets move on to this delicious Nukti or sweet boondhi recipe ..
Gram flour / Besan - 2 cups
Color - Red , yellow , green (Totally optional)
Water to make a not too watery not too thick batter
Oil for deep frying + 2 tsp Hot oil to be added to batter
Sugar - 3 cups
Water - 1 1/2 cups
Lemon juice - 1 tsp
saffron strands few
Cardamom pd a pinch
- In a bowl sieve besan add water and make a (Not too thick Nor too watery even ) batter of it with out any lumps and keep it aside for 15 mins . To make in different colors divide the batter into three parts and add the color red , green , yellow to the divided batter respectively.
- In the mean while take sugar and water in a sauce pan and boil them till you attain one string consistency. So prepare a clear syrup and test the string by dropping a drop of sugar syrup on a plate and sticking them on your forefinger and thumb , if you see one thread then it has attain one string consistency .
- Add lemon juice to the sugar syrup to avoid crystallization , then add cardamom, saffron strands to it and keep it aside .
- Now heat oil in a kadai check the oil by adding a small quantity of batter if they rise instantly then your oil is ready.
- Before frying add 2 tsp of hot oil in the batter and mix well.
- Using the Boondhi ladle or perforated spoon pour little batter on it . The batter will drop in the oil in drops forming a circular shape.
- You can either tap the edge of the ladle or use the spoon to press the boondhi's batter out of the perforated spoon / ladle.
- Add the batter little by little and fry them in batches.
- Fry them till they turn very light brown and crispy.
- Once fried remove the boondhi's with the help of another perforated spoon and transfer them to sugar syrup.
- Repeat the same till all the batter is over and transfer the fried boondhi to sugar syrup. Give the boondhi's in sugar syrup a mix so that all the boondi gets coated with syrup.
- Now leave them for at least 1 -2 hour in open air so that they soak in sugar syrup well and dry off.
- Sweet Boondi is ready to eat. Serve them warm with sev
- You can store it in an air-tight container for atleast 15 days and serve it in every meal of the day.
- If you want the perfect round shaped boondi take a spoon deip the end of the spoon with batter and drop it in hot oil if you see the drops falling form roundels then it is correct consistency batter if it forms tails then you knead to this the batter by add little don' add to much water even as that may not puff your boondhi's up.
- Clean the perforated spoon each time you add the batter this even is a great time to make the boondhi's round .
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33
Sending to cooks joy