Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people



  • Boil the sugar and water together.
  • Add milk to bring up the scum.
  • Remove scum and boil the liquid, till the syrup is sticky between the fingers.
  • Keep aide, but keep warm for use.
  • Make batter with gram flour, which should not be too thin.
  • :- The batter should evenly coat the back of a spoon when dipped in it.
  • Heat ghee in a kadai.
  • Hold the perforated spoon a little above the hot ghee and pour some batter on the spoon.
  • Tap very lightly at edge of spoon to allow small droplets to fall into the hot ghee.
  • Pour back remaining batter and wipe spoon.
  • Stir the boondis in the ghee gently and fry till crisp but not brown.
  • Drain and put into the syrup.
  • Keep for 3 - 4 mins before draining from the syrup.
  • Spread on a wide plate.
  • Add cardamom powder, almonds and mix gently.
  • Cool completely and loosen the boondi with finger till each droplet separates.
  • :- Store in an airtight container.
  • :- Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy. Making time: 30 minutes. Makes: 3 cups approx.
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