How To Make Halwai-Style Meethi Boondi

By: Payal

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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.

Why Meethi Boondi Is A Classic

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.

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Ingredients:

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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Make Smooth Boondi Batter

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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Make Sugar Syrup For Boondi

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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Add Flavour To The Syrup

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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How To Fry Boondi Perfectly

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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Cook Until Golden And Crisp

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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Cook Until Golden And Crisp

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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Serve Meethi Boondi The Halwai Way

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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