- 1 cup besan (gram flour)
- 1 teaspoon sooji fine (semolina)
- 1 teaspoon oil
- Approx. 3/4 cup of water
- 1-1/2 cup sugar
- 1 cup water
- 1/8 teaspoon cardamom powder
- Few drops of lemon juice
Oil to deep fry
- First prepare the syrup by boiling water and sugar in a pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for 2 to 3 minutes. Turn the heat off.
- Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
- Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil.
- Hold the skimmer (pic 2) about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
- Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondis into the oil so they just cover the surface of the oil in frying pan in a single layer.
- Fry the boondis until boondis are light gold in color. Lift the boondi out of the oil with a slotted spoon (pic 3) and put them directly into the warm syrup and mix.
- Before making the next batch of boondis, wipe clean the skimmer. This helps to keep the boondi round.
- Repeat the process of making boondi. You may have to adjust the heat in between while making boondis.
- When finished frying the boondis, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondis are ready to serve.