Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) | How to make Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)

By Nanki Chanchlani  |  2nd Oct 2016  |  
4 from 1 review Rate It!
  • Boondi sev prasad(Gram flour pearls with cornflour Vermicelli), How to make Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)
Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)by Nanki Chanchlani
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    20

    People

5

1

About Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) Recipe

This is famous BHOONDI AND SEV prasad in india, but here I have made a twist while making Sev..

Boondi sev prasad(Gram flour pearls with cornflour Vermicelli), a deliciously finger licking recipe to treat your family and friends. This recipe of Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) by Nanki Chanchlani will definitely help you in its preparation. The Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) can be prepared within 15 minutes. The time taken for cooking Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) step by step. The detailed explanation makes Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) so simple and easy that even beginners can try it out. The recipe for Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) from BetterButter.

Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)

Ingredients to make Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)

  • FOR SWEET BHOONDI..(gram flour COLOURFUL PEARLS)
  • 1/2 KG besan
  • 2 tbsp ghee
  • food colours.. (2/3drops/pinch yellow+2/3 drops/pinchblue=green colour) red colour 2pinch/drops.kesari colour for yellow colour
  • oil for frying BHOONDI AND SEV
  • water to make batter.
  • FOR MAKING SEV..
  • 300gms besan
  • 300gms makai atta
  • 1/2 tsp haldi
  • salt
  • 2tbsp oil for the dough
  • CHASNI(sugar SYRUP) FOR BHOONDI
  • 1/2 kg sugar
  • 300 ml water.
  • 1/4 tsp citric acid.
  • 5-6 elachi crushed
  • rose essence.

How to make Boondi sev prasad(Gram flour pearls with cornflour Vermicelli)

  1. FOR BHOONDI CHASNI(SUGAR SYRUP)
  2. Bring together water and sugar to boil on medium heat.
  3. When sugar melts add elachi crushed, rose essence citric acid- 1/4 tsp .
  4. Turn off the flame when its thick like when it stops dropping from spoon.
  5. Keep this ready and luke warm before making bhoondi..
  6. FOR BHOONDI..(GRAM FLOUR COLOURFUL PEARLS)
  7. Take a pot or dish.
  8. Add besan, ghee,and little water to make thick batter.
  9. Keep on mixing with whisk.
  10. Add more water and make a dosa like batter.
  11. Now take two small bowls add your choice colour like green in one bowl and red colour in another bowl.now add 1cup of batter in each bowl mix with spoon.
  12. Take a kadai or broad heavy bottom pan (much better)add oil heat up.
  13. Drop batter with your finger to test if oil is hot or not if it swim up means oil is ready.
  14. So how to make bhoondi? we all have a spoon in our kitchen for frying pakodas, round with holes, use that.
  15. Drop little by spoon the batter at time keep the flame on high after dropping slow the flame to cook.
  16. Cook till crisp 10 -15 secs.
  17. Remove and add to luke warm chasni to soak.
  18. Like this fry first coloured batter bhoondi then yellow colour one..
  19. Like this fry all bhoondi and add to chasni.(sugar syrup)
  20. Keep aside for 3-4 hours to soak bhoondi in chasni.(sugar syrup)
  21. FOR SEV..(vermecilli)
  22. Mix both the flours together
  23. Add haldi powder, salt, water and make a soft dough.
  24. Make thin sev from this dough by deep frying in small batches.
  25. Remove on paper, drain extra oil and cool.
  26. Lightly crush with your palms .
  27. While serving ,take a bowl of bhoondi and sev mix together and serve for prasad.

My Tip:

why makai atta..? because besan wali sev winter/rainy season gets soggy, that is why I make like this sev for chaats and sweets.. it stay crisp and tasty..

Reviews for Boondi sev prasad(Gram flour pearls with cornflour Vermicelli) (1)

Latha Nair2 years ago

so colourful.
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