Today’s Navarathri recipe is Boondi, a fried chickpea flour sweet that is quite popular in Sri Lanka and available in Indian sweet shops. As I like it and I do not like the too sugary consistency of shop-bought boondi, my mother occasionally makes it at home. This is my mother’s recipe for boondi.
Time taken: 25 mins
- Chickpea flour – 2 tbsp
- Wheat flour – 2 tbsp
- Salt, to taste
- Vanilla essence – few drops
- Kesari powder – pinch
- Sugar – 4 tbsp
- Cardamom – 2 or 3, crushed
- Rose essence – few drops
- Cashewnuts – 2 or 3, chopped
- Raisins – 1 tsp
- Chickpea – 1 tsp, fried and split
- Low fat vegetable oil, for deep frying
- Mix the chickpea flour, wheat flour, salt, few drops of vanilla essence, pinch of kesari powder with a little water in bowl to make a batter. The consistency of the batter should not be watery nor too thick but fluid enough to be scooped easily with a spoon.
- Heat the oil in a pan.
- When the oil is heated and ready for frying, scoop the batter with a spoon and push it through a slotted spoon over the pan so that the batter falls through in little pieces into the oil.
- Ensure that the boondi pieces are golden brown all over before transferring them out of a pan onto a plate lined with grease absorbing paper. Repeat until all the batter is transformed to fried boondi.
- Make the syrup for the boondi by stirring the sugar with ¼ cup of water in a saucepan on medium heat. Add the crushed cardamom, kesari powder.
- When the syrup starts thickening slightly, add a few drops of rose essence and remove from heat.
- Add the chopped cashewnuts, fried and split chickpeas and raisins to the syrup.
- Transfer the fried boondi to the syrup. Let it soak for some time before serving.
Recipe source: Raji Thillainathan.