For making boondia a special kind of perforated ladle is required to get that round small colorful boondis . Here’s the picture of the boondia ladle for making boondis . This picture I collected from the net , as I don’t have any boondi laddle .. 😦
As you see carefully , the holes of this laddle have the same effect as the pucker style holes of the grater , that is sharp spiky edges all around the holes, like this pic ;
This pucker style or spiky edges around the holes help the boondis to fall in exact round shape . 🙂 Most of us complain that our boondis are not that round , rather they became cones like shape . 🙂 The secret being there in the pucker style holes of the ladle . Now it’s hard to get that kind of ladle and for people who doesn’t have that ladle can try with the grater too . Just put the grater , the pucker style should face down over the oil , and put some batter over the smooth portion of the grater . But the boondis fall from this grater is comparatively small . So you can try it for mihidaana or motichoor .
For making boondi , I had no choice but using my perforated spoon to make the small round drops .
But I tell you one secret to make the drops as round as possible . Put the spoon very close to the oil and don’t make the batter too runny or thin . The Batter should be like when you put the batter over the spoon , it does not fall to the oil on its own and immediately .You using your hand rub over the spoon and the drops fall into the oil . If you keep the spoon higher to the oil , the boondis will not drop as round as you want .
1 cup besan/ Benglam gram flour , sifted
3/4th cup -1 cup water ( room temperature) + 1 or 2 tbl spoon more ( if needed)
1/4 th teaspoon baking soda
1/4 th tea spoon baking powder
Little food color
For Sugar Syrup :
1 cup + 2 tbl spoon Sugar
1 and 1/4 th cup of water
2 green cardamom and a small stick of cinnamon
1 tea spoon ghee ( add at the end)
1. Heat oil in a karahi on medium flame . Boondis need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes . The syrup is very important for the boondia . If it’s thin , your boondis will be soggy and if your syrup is too thick the boondies will not absorb the syrup .
2. Sift the gram flour or besan . Make batter with the ingredients mentioned for batter . Add water little by little , so that there is no lump . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter . Separate the batter into three bowls . I kept the batter in one bowl more than the other two . Put yellow color in the bowl which has more batter . Put orange and green in another two .
3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round boondis . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂
4. Fry the boondis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon .Put the boondis in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot . Now take them out from the syrup and spread them on a serving dish .
Enjoy . If you wish you can make laddus with the boondis and instead of soaking them in sugar syrup , you can always make savory dahi boondi or boondi chaat . I will post these savory boondi recipes very soon , in sha Allah .. 🙂
1. While using three different colors of batter , fry each color separately .otherwise the color will mingle making it look a mess .
2. Try to wash the spoon after 2nd or 3rd time you put the batter over it . Otherwise the holes will get obstructed and round holes will not appear.
3. Use different spoons to pour over the batter and to collect the boondis .
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very well explained and I felt you really by heart wanted the learners to learn.Thank You.