Sweet Boondi

Steps

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1. 1
   Prepare the batter by measuring 3 cups of gram flour and gradually adding water while whisking thoroughly until smooth and lump-free.
   ≈0:28
2. 2
   Divide the batter into three portions and add red food color gel to one, green color powder to another, and leave the third plain. Mix each well.
   ≈0:57
3. 3
   Heat oil in a deep pan until very hot. Use a ladle with holes to pour the batter quickly onto the oil, spreading it to create small round droplets.
   ≈1:34
4. 4
   When the sizzling sound stops, remove the fried boondi with a slotted spoon and place on paper towels to drain. Repeat with the red and green batter.
   ≈1:59
5. 5
   Deep fry cashews until golden brown and set aside. Fry raisins until plump and set aside.
   ≈2:51
6. 6
   Mix all three colored boondis together.
   ≈3:17
7. 7
   Make the sugar syrup by combining 1 cup water and 2 cups sugar in a saucepan, mixing well. Bring to a boil and simmer over medium heat for 3–4 minutes until the syrup is slightly sticky (not string-like), then remove from heat.
   ≈3:33
8. 8
   Transfer the boondi to a bowl and add the fried cashews, raisins, 1 tsp cardamom powder, and 0.5 tsp edible camphor (optional). Mix well.
   ≈4:07
9. 9
   Pour the hot sugar syrup over the boondi and mix thoroughly until all the balls have absorbed the syrup.
   ≈4:23
10. 10
    The sweet boondi is ready to serve. Enjoy it hot or at room temperature. Once cooled completely, store in an airtight container for up to 4–5 days.
    ≈4:39