BOONDI

Jump To Recipe Jump To Video

Love meethi boondi and want to try making it yourself? Here’s how you can make it at the comfort of your home!

BOONDI

Love meethi boondi and want to try making it yourself? Here's how you can make it at the comfort of your home!

Sweet
Author: Bugiri Sugar Cooking Method: , Cuisine: Courses: Recipe Keys: F Frying G Grilling

INGREDIENTS FOR BOONDI

For the Garnishing

Other Ingredients

Instructions

Video

  1. Method

    • Take a pan and add Madhur Sugar and water to it. Stir it well.
    • Add saffron (Kesar) strands to it and mix well. Boil this till it reaches a one string consistency.
    • Take a big mixing bowl and add the besan to it.
    • Pour ½ cup of water into the besan and mix the batter well till no lumps remain.
    • Heat the ghee for deep frying.
    • Pour the batter in the ghee through a large round perforated spoon.
    • Deep fry the boondi on medium flame until it is golden in colour.
    • Remove the boondi and drain the excess ghee from it.
    • Immerse the boondi in the warm sugar syrup for a few minutes.
    • Finish it off by sprinkling some cardamom powder.
    • Garnish it with some pistachio and almond slivers and serve the Meethi Boondi.

Nutrition Facts

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 52g260%
Cholesterol 10mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

Expand All:

How is jalebi made of?

Traditionally, the jalebi recipe is made with a batter of all purpose flour, gram flour (besan), baking soda and water that is fermented for several hours. The fermented batter is then poured in concentric circles in hot oil and deep-fried. These fried spirals are then soaked in a flavored sugar syrup and served.

How can I make my jalebi soft and crispy?

Prepare a sugar syrup – it can be the same one you prepared for your jalebi – and heat it up until it's hot. Dunk your jalebi in it one after one, keeping them in for a few seconds at a time. This will restore their crispiness as well as enhance their natural taste.

Can jalebi be made without curd?

Try this easy homemade jalebi recipe that is made without yogurt, besan, or yeast. This Indian sweet is very crispy and ready instantly.

How long can jalebi last?

Like sooji halwa, laddu or jalebi can be kept out of the fridge in winter and eaten within 6-8 days or 15 days if kept in the fridge.