Goodi boondi (Sweet boondi)

Goodi boondi (Sweet Boondi) is a small crispy, crunchy, sweet snack that is prepared during Vinayaka Chaturthi day in Konkani homes.

Ingredients

You need

• 1 cup Gram flour
• 1/4^th tspn turmeric powder (Optional added as a natural colorant)
• Water as required to knead the dough
• Oil for deep frying
• 8 to 10 numbers of cardamom/elaichi (Powder and use)
• 2 to 3 tbspns of ghee
• 5 to 6 numbers of cloves
• 5 to 10 numbers of cashewnuts
• 5 to 10 numbers of dry raisins or kishmish

For sugar syrup

• 3/4^th cup sugar
• 1/4^th cup water

Method

In a mixing bowl add gram flour, turmeric powder and mix well adding water little by little.

Prepare the batter in such a way that it should be slightly thin than bonda/bhajja batter. It it is too thick boondi will be flat and if it is too watery boondi will develop long tails.

Heat oil in a kadai for deep frying.

Keep two perforated ladles ready. One for making the boondi’s and one for removing fried ones from the oil. Keep tissue paper for wiping the ladle ready on your side.

Once the oil is hot place a perforated ladle above the oil and pour batter over the ladle. Spread the batter with the help of a spoon (Photo A)  (While holding the ladle see that you do not hold it neither high above from the oil nor too low). Small drops of batter will fall into the oil forming boondi’s.

Stir in between so that the boondi’s get cooked become crispy and golden brown (Photo B).

Use the second perforated ladle to remove the boondi’s from the oil.

Drain the excess oil by placing on a strainer or paper towel (Photo D). Continue the process with the remaining batter. Remember that before adding the next round of batter to perforated ladle for making boondi’s wipe the laddle in both sides with a clean tissue paper. This is done to remove the batter sticking to it (Photo C).

For the sugar syrup

Heat sugar and water in a kadai and mix well till the sugar dissolves. Allow it to boil. Simmer it and let it boil to one strand consistency.

 Then add the fried boondis and leave them for some time till they will start to soak the syrup. Mix gently in between. Add ghee to it  and mix gently. Leave it until all the sugar syrup is absorbed. Now add cardamom powder, cashwenut pieces, raisins, cloves and mix well. Allow it to cool.

Your goodi boondi is ready to be served.

 Store in air tight containers.

Shelf life 2 to 3 weeks.

Tips

 Always use fresh besan and oil while preparing the boondi’s.

After adding the ghee you can roast the boondi’s on a low flame to increase the crispiness.