By: Payal
Make halwai-style meethi boondi at home with this easy recipe. Perfect for festivals or prasad, these golden pearls are sweet, soft, and full of flavour.
This sweet is a staple in festive kitchens. Tiny pearls of gram flour fried till crisp and soaked in syrup - meethi boondi has the comfort of home and the joy of celebration.
1 cup gram flour (besan)
¾ cup water
A pinch of baking soda
Food colours (optional)
Oil or ghee for frying
1 cup sugar
½ to ¾ cup water
A pinch of cardamom powder
1 teaspoon ghee
A squeeze of lemon juice
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In a bowl, mix gram flour and baking soda. Gradually add water while whisking to get a smooth, lump-free batter. Add a few drops of food colouring and let it rest.
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Combine sugar and water in a saucepan. Bring to a boil and simmer for about five minutes until slightly sticky. The syrup does not need a one-string consistency.
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Stir in cardamom powder, lemon juice, and a teaspoon of ghee. Mix well. Keep the syrup warm while you fry the boondi to help it soak evenly later.
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Heat ghee or oil in a pan. Hold a perforated ladle above the oil and pour a ladleful of batter over it. Let tiny droplets fall through and form golden pearls.
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Fry the boondi for a minute or two until golden and crisp. Do not over-fry. Remove with a slotted spoon and drain excess oil on paper towels.
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Fry the boondi for a minute or two until golden and crisp. Do not over-fry. Remove with a slotted spoon and drain excess oil on paper towels.
Let it cool completely before serving. Each pearl will shine with syrup — soft inside, slightly crisp outside. Perfect for festive trays or temple-style prasad.
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For Boondi Ladoo Click Here:
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