Authentic Boondi Recipe – Besan Flour & Cardamom Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Authentic Boondi Recipe – Besan Flour & Cardamom Sweet Treats

Hey everyone! Today, I’m sharing a recipe that always reminds me of festive celebrations back home – Boondi! These little, crispy spheres soaked in sweet syrup are just pure joy. I first made this with my grandmother, and honestly, it felt a little intimidating at first. But trust me, it’s easier than it looks, and the reward is so worth it. Let’s get started!

Why You’ll Love This Recipe

This boondi recipe is all about capturing that authentic Indian sweet shop flavor. It’s perfectly crispy, delightfully sweet, and infused with the warm aroma of cardamom. Plus, it’s a fantastic way to impress your family and friends with a traditional treat. It’s a little bit of effort, but the smiles it brings are priceless.

Ingredients

Here’s what you’ll need to make this delicious boondi:

• 1 cup besan flour (gram flour) – about 180g
• 1 cup sugar – about 200g
• 1 tablespoon ghee – about 15ml
• 10 cashews (broken)
• 15 raisins
• 2 cloves
• 1/8 teaspoon salt
• 1/8 teaspoon cooking soda (baking soda)
• 1/4 teaspoon cardamom powder – about 0.6g
• 1 pinch edible camphor (crushed) – about 0.1g
• Pinch of turmeric powder/yellow food color
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan Flour Quality: Use a good quality, fresh besan flour. It should smell fragrant, not stale. The quality of the besan directly impacts the texture of the boondi.
• Ghee vs. Oil for Frying: While you can fry the cashews and raisins in oil, ghee adds a lovely nutty flavor. It’s a small detail, but it makes a difference!
• Cardamom Variety: I prefer using green cardamom powder for its vibrant flavor. Black cardamom is a bit too strong for this recipe, in my opinion.
• Regional Variations in Camphor Use: Edible camphor is a bit of a unique ingredient! It adds a subtle cooling sensation. Some families don’t use it, and that’s perfectly fine. It’s more common in North Indian versions.
• Sugar Consistency: Getting the sugar syrup right is key. We’re aiming for a “one-string consistency” – I’ll explain how to check for that in the instructions!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Fry the broken cashews until they turn golden brown. Add the raisins and cloves, and fry for another minute until the raisins plump up. Set these aside – they’re our crunchy, flavorful topping!
2. In a mixing bowl, combine the besan flour, salt, cooking soda, and a pinch of turmeric powder or yellow food color.
3. Now, gradually add water – start with about ¾ cup and then add more, a little at a time, until you get a smooth batter. The consistency is important! It should be like a dosa batter – flowing, but not too runny.
4. Heat the oil in a deep frying pan or wok. To test if the oil is hot enough, drop a tiny bit of batter into the oil. It should form round boondi without long, stringy tails. If it does, you’re good to go!
5. Now for the fun part! Pour the batter through a perforated ladle (a boondi ladle) about 3 inches above the hot oil. Fry for 1-1.5 minutes, until the boondi is light and soft.
6. Drain the fried boondi on paper towels. Repeat the process in batches, wiping the ladle clean between each batch to prevent sticking.
7. Time for the sugar syrup! In a separate saucepan, boil 1 cup of sugar with ¾ cup of water. Stir until the sugar dissolves completely.
8. Continue boiling until the syrup reaches the one-string consistency. To check, take a small drop of syrup between your thumb and forefinger and gently pull them apart. If a single string forms, it’s ready!
9. Remove the syrup from the heat and add the cardamom powder.
10. Gently combine the fried boondi, fried nuts, and a pinch of crushed edible camphor into the warm sugar syrup. Mix carefully, making sure everything is coated evenly.
11. Let the mixture rest for about 15 minutes. As it cools, the sugar will crystallize, and the boondi will start to separate.

Expert Tips

• Don’t overcrowd the pan when frying the boondi. Fry in batches for even cooking.
• Keep the heat consistent while frying. Too low, and the boondi will be soggy. Too high, and it will burn.
• Be patient with the sugar syrup! Getting the consistency right takes a little practice.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Boondi: Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Considerations: Besan flour is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level – Adjusting Cardamom: My friend, Priya, loves a stronger cardamom flavor, so she adds a little more – up to ½ teaspoon. Feel free to experiment!
• Festival Adaptations: During Diwali, I sometimes add a few strands of saffron to the sugar syrup for a beautiful color and aroma. For Holi, a sprinkle of edible silver leaf (vark) adds a festive touch.

Serving Suggestions

Boondi is best enjoyed at room temperature. It’s perfect as a festive treat, a sweet snack with tea, or even as a dessert after a meal. I love serving it in small bowls, garnished with a few extra cashews and raisins.

Storage Instructions

Store boondi in an airtight container at room temperature for up to 5 days. It tends to lose its crispness over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of besan flour works best for boondi? A finely ground, fresh besan flour is ideal. Avoid using besan that has been sitting in your pantry for too long.
• How do I know when the sugar syrup has reached the one-string consistency? The thumb and forefinger test is the easiest way! If a single, clear string forms when you pull your fingers apart, it’s ready.
• Can I make boondi without a perforated ladle? It’s tricky, but you can try using a slotted spoon or even a clean kitchen towel with small holes. The results won’t be quite the same, but it’s possible in a pinch!
• What is edible camphor and why is it used in boondi? Edible camphor is a natural ingredient that adds a cooling sensation and a unique flavor. It’s optional, but it’s a traditional ingredient in many Indian sweets.
• How can I prevent the boondi from becoming hard? Make sure you don’t overfry the boondi. It should be light and soft when it comes out of the oil. Also, store it in an airtight container to prevent it from absorbing moisture.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of sweetness and joy to your kitchen. Let me know how it turns out in the comments below!