Sweet Boondi/Bundi is one of my favourite Indian sweets. I prefer them to Boondi Ladoos which are one of the most popular sweets in UK. Boond/bund means a droplet. Boondi/Bundi is made by dropping little droplets of chick pea flour batter onto hot oil. The little boondi’s look like small pearls. The size of the droplets depends on how runny your batter is. Very tiny droplets which are usually created for motichoor ladoos. For Boondi or Boondi ladoos, the droplets are slightly bigger.
Keyword: boondi, bundi, bundi na ladoo, dessert
Author: Mina Joshi
1 cups chick pea flour
1½ cups sugar
Handful or more of Almonds and pistachios
1 tsp of cardamom seeds
2-3 pinches of saffron
½ teaspoon of nutmeg powder
pinch of soda bicarbonate
2-3 drops of yellow and red food colour to colour your boondi
1 litre oil to fry
Prepare the garnishing by crushing the cardamom seeds coarsely using a pestle and mortar, Slice the almonds and pistachios into slivers. Keep the sliced nuts, cardamom seeds, saffron and nutmeg ready on a small plate.
Prepare the sugar syrup : Transfer the sugar in a saucepan and add 2 cups of water to the sugar. Mix the sugar and water and put it to boil. The sugar syrup needs to be half thread consistency. Once the syrup is ready, switch off the heat.
Sieve the chick pea flour and add 1 cup of water and soda bicarbonate to it and mix. The amount of water will depend on how thick or thin the batter looks. Sometimes you may need to add extra water to thin the batter.
To test whether the batter is of the correct consistency take a spoon or ladle and try dropping the batter on a skimmer with small holes on to a dry plate. (You can also use a colander with small holes). The batter needs to flow through at just the right rate to achieve the round droplets. If the batter is thick – add one tablespoon of water to thin it. If it’s too runny – you may have to add a tablespoon of chick pea flour to the batter. I divided the batter into two and added the red colour to one half.
Heat the oil. To test if it’s hot enough, just drop a tiny amount of batter in the oil. If it rises quickly, the oil is ready. Lower the oil and hold your skimmer above the oil. Best position is about 5-6 inches over the oil. Pour the batter on the skimmer. Just allow it to pour drop by drop into the oil. You will see tiny droplets of bundi forming in the oil.
Remove the skimmer and fry the bundis. Once fried, remove them using a different skimmer and transfer them straight into the sugar syrup.
Wash the skimmer you used for the batter and pour some more batter on to it and finish making all the boonds and let them soak for an hour. Then transfer them to a colander and let the excess sugar syrup drain.
Now add the nuts , nutmeg, saffron and cardamom to the mixture. Mix this well with the boondis. Once cool, store the boondis in a cool place. The boondis can be eaten as part of your Indian meal as a dessert.