Sweet Boondi

I Prepared Sweet Boondi for Diwali and am quite happy to try this sweet.Once you get the right consistency of the batter,the process of making boondi is quite easy.The prepared boondis are put in a sugar syrup and seasoned with cashews,raisins and spices. 

                  Wishing you all a Very Happy and Prosperous Diwali

Ingredients:

For the Boondi
Bengal gram flour/Besan(Kadalai maavu)	1 cup
Rice flour	1 tsp
Baking soda	a tiny pinch
Turmeric powder	a generous pinch
Oil	For deep frying
Cashews,raisins	2 tblsp each
Cloves	4-5
Cardamom powder	½ tsp
Saffron strands	3-4
For the Sugar syrup
Sugar	1 cup
Water	1/4 -1/2 cup

Method:

• Take the Bengal gram flour,rice flour in a bowl.Add the baking soda and turmeric powder and mix well. 
• Add water little by little to get a thick consistency batter which is slightly thicker than bajji batter.
• Prepare sugar syrup by taking sugar and water needed to immerse the sugar in a pan.Stir till the sugar dissolves completely.Once it reaches one string consistency,switch off the flame.
• Take two ladles,one for making boondi and other for draining the boondis from oil.
• Heat Oil in a kadai,now dip the back of a spoon in the batter and drop in the oil.If it forms round boondis then the consistency is correct.
• keep the boondi ladle few inches above the oil,take a small ladle of batter and pour it on the boondi ladle and start rubbing in circular motion.Boondis will drip over the oil.
• Cook till the "shh" sound ceases.Don't cook till it becomes too crisp.Drain the boondis and transfer to the prepared sugar syrup.
• Wash the ladle used for making boondi after each batch and wipe with a clean cloth and proceed making the next batch.
• Finish the same process till all the batter is used up.
• After some time the syrup will be completely absorbed by the boondis.
• Heat little ghee in a pan, fry broken cashews and raisins.
• Powder the cloves coarsely and fry them in ghee.
• Add the nuts, cloves,cardamom powder,crushed saffron.You can also add a very tiny pinch of Edible camphor(Pachai karpooram).Mix well.Sweet Boondi is ready to serve.

Note:

• Batter consistency is important in boondi preparation.I used little turmeric powder to get a little colour instead of yellow food colour.
• If the batter is very thick,you get tail shaped boondis.so add little water and proceed.
• If the batter is thin,you get flat shaped boondis and add little gram flour to get the right consistency.
• You can slightly heat the sugar syrup for few minutes if it gets hardened in the process.But don't over heat it.