Traditional sweet Boondi with a little twist, drenched in Mango Sugar Syrup, just incredible !
Recipe Tags
Egg-free
Hard
Festive
Gujarat
Frying
Dessert
Egg Free
Ingredients Serving: 4
150g Sugar
5 tbsp. Mango pulp
5-6 Saffron threads
Big Pinch cardamom Powder
100 g Besan
As needed ( 100-150ml ) Milk
Finely chopped dry fruits(Pistachio, almonds)
oil for deep fry
2 perforated spoon ( Jaro )
1 tbsp. Ghee
Instructions
Sieve besan and add enough milk to make the batter like Idly mix consistency.
Keep it a side.In a pan, dissolve sugar with little water.( just cover the sugar with little water )
Switch off the heat when it comes to a one string consistency. Add cardamom powder , Remove from the heat. Add saffron, ghee and mango pulp.
Heat oil in a heavy bottom kadai, oil should be very hot. Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil.
Fry them till they reach golden colour, drain and remove them with another jaro.When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boond are done.Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
When you press boondi, you should feel the stickiness. Garnish with the nuts and mix well.Serve and Enjoy !
Reviews (2)  
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Jun-02-2016
Bindiya Sharma   Jun-02-2016
Jagruti..I am amazed at the wonderful recipes in your kitty! Thanks for sharing !!
Sieve besan and add enough milk to make the batter like Idly mix consistency.
Keep it a side.In a pan, dissolve sugar with little water.( just cover the sugar with little water )
Switch off the heat when it comes to a one string consistency. Add cardamom powder , Remove from the heat. Add saffron, ghee and mango pulp.
Heat oil in a heavy bottom kadai, oil should be very hot. Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil.
Fry them till they reach golden colour, drain and remove them with another jaro.When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boond are done.Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
When you press boondi, you should feel the stickiness. Garnish with the nuts and mix well.Serve and Enjoy !
INGREDIENTS
SERVING: 4
150g Sugar
5 tbsp. Mango pulp
5-6 Saffron threads
Big Pinch cardamom Powder
100 g Besan
As needed ( 100-150ml ) Milk
Finely chopped dry fruits(Pistachio, almonds)
oil for deep fry
2 perforated spoon ( Jaro )
1 tbsp. Ghee
Kesar mango Boondi - Reviews
Recent Reviews
4.0
2 Reviews
Jun-02-2016
Jagruti..I am amazed at the wonderful recipes in your kitty! Thanks for sharing !!
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