Holi Special-Meethi Boondi

Name: Holi Special-Meethi Boondi
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 bowls sugar; 1 1/2 bowl water; 2 tbsp milk; 20-25 saffron strands; 1/2 tsp elaichi powder; 3 bowls besan; 1 3/4-2 bowls water; 2 tsp hot ghee; 1 pinch green🟢 food colour; 1 pinch orange🟠food colour; 3 bowls ghee for frying; 2 tbsp badam slivers; 2 tbsp pista slivers; 10-12 dry rose petals

Bina Anjaria @bina_anjaria_123

#EC
Week 4
This recipe I have been making every Holi.

It's my son's favorite. He loves the varied coloured sweet pearl-like boondi.
Now, he is a man. But still relishes it the same old way💕😊

#EC
Week 4
This recipe I have been making every Holi.

It's my son's favorite. He loves the varied coloured sweet pearl-like boondi.
Now, he is a man. But still relishes it the same old way💕😊

Bina Anjaria @bina_anjaria_123

#EC
Week 4
This recipe I have been making every Holi.

It's my son's favorite. He loves the varied coloured sweet pearl-like boondi.
Now, he is a man. But still relishes it the same old way💕😊

#EC
Week 4
This recipe I have been making every Holi.

It's my son's favorite. He loves the varied coloured sweet pearl-like boondi.
Now, he is a man. But still relishes it the same old way💕😊

Saved

Ingredients

1 hour

10 servings

For Sugar Syrup:
2 bowlssugar
1 1/2 bowlwater
2 tbspmilk
20-25saffron strands
1/2 tspelaichi powder
For Boondi Batter:
3 bowlsbesan
1 3/4-2 bowlswater
2 tsphot ghee
1 pinchgreen🟢 food colour
1 pinchorange🟠food colour
Other Ingredients:
3 bowlsghee for frying
2 tbspbadam slivers
2 tbsppista slivers
10-12dry rose petals

Saved

Steps

1 hour

1

First, ready all the ingredients.. Make sugar syrup by heating water and sugar together. Keep stirring until the sugar has dissolved completely. Bring the syrup to a boil. Add in milk to remove the impurities.
2

Cook the syrup for about 4 minutes after the boil and check if sticky. It should be less than 1- string consistency. Add in saffron and elaichi powder. Switch off gas and keep covered.
3

For Boondi Batter: Sieve the besan and mix in water and prepare a lumpfree and smooth batter. The batter should be free flowing.
4

Mix the batter vigorously and rest the batter for 10 minutes. Heat ghee in a flat pan, to medium hot temperature. Add in 2tsp hot ghee into the batter. Mix and add 2 tsp water to the batter to reset the consistency after rest. Mix the batter vigorously again. This will give aeration to the batter. Put a drop of batter into the heated ghee to check the temperature. The boondi drop should come up immediately.
5

Make orange🟠 and green🟢coloured batters using 1 ladle of batter for each. Now all the batters are ready. Using Boondi-Jara make boondis in the heated ghee. Keep the jara about 5inches above the ghee. Allow the batter to drop on it's own.(Do not tap and forcefully drop the boondis). Fry on medium heat. Stir to fry uniformly.
6

When boondis are crispy take them out on a strainer to drain off the extra ghee. Add the boondi into the hot sugar syrup. Clean the jara with a wet cloth, before frying the next batch.
7

Similarly, fry and dip all the boondis. Now make orange🟠 and green🟢 boondi. Add them also into the syrup.
8

Mix the entire made colourful pearl-like boondis. Covet the boondis for 1 hour. Stir them in between.
9

Note: From my experience I learnt: If boondis are flat-shaped, it means the batter is thin. Add some besan and set the consistency. If boondis are having a tail- like shape at one edge, it means the batter is thick. Add in some water and adjust the consistency. Note to keep at least 2" layer of ghee. If the ghee is insufficient, the boondis will stick to each other. Offer to Devi-devtas and serve as prashad this Holi.
10

Happy Holi. Happy Cooking 😊!!