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Boondi: photo of the dish
Illustrative photo: Biswarup Ganguly — CC BY 3.0, Wikimedia Commons
Desserts

Boondi

Small crunchy pearls of chickpea batter fried and then soaked in a fragrant sugar syrup, often shaped into sweet balls called laddu. A very popular treat at Hindu festivals such as Diwali.

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Ingredients

Ingredients

Pâte

Sirop

Spices & seasoning

Optional extras

Nutrition facts

996 kcal per serving

Protein
11 g
Carbohydrates
178 g
of which sugars
127.9 g
Fat
25.6 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the chickpea flour, baking soda, salt and water to a smooth batter, slightly runnier than a pancake batter.
  2. Heat the oil to 170 °C (340 °F). Pour the batter through a fine-holed skimmer or a coarse sieve, tapping it to form small pearls.
  3. Fry the pearls for 1 to 2 minutes, stirring, until golden and crisp. Drain on paper towels.
  4. For the syrup, boil the sugar with the water for 5 minutes until it becomes a light, fluid syrup, then flavor it with cardamom and rose.
  5. Dip the hot boondi into the warm syrup for 5 minutes so they absorb it without going soft.
  6. Drain, add the raisins and pistachios, and serve as is, or shape them into small balls (laddu) by pressing them in your hands.

Variations and tips

Laddu. Press the syrup-soaked boondi in damp hands to form balls that keep for 3 days.

Without frying. Steam the batter in a small-holed mold; the result is softer but less crunchy.

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Original Ecomely recipe.