Sweet Boondi Recipe By Food Fusion

Here's a **Sweet Boondi Recipe** inspired by **Food Fusion** style—crisp, juicy, and perfectly sweet!

### **Ingredients**
#### **For Boondi**
- **1 cup** gram flour (besan)
- **½ cup** water (adjust for flowing consistency)
- **1 pinch** baking soda (optional)
- **1-2 drops** yellow/orange food color (optional)
- **Oil or ghee** for frying

#### **For Sugar Syrup (Chashni)**
- **1 cup** sugar
- **½ cup** water
- **½ tsp** cardamom powder
- **½ tsp** lemon juice (prevents crystallization)
- **Few saffron strands** (optional)

#### **For Garnishing**
- **1 tbsp** chopped pistachios
- **1 tbsp** chopped almonds
- **1 tbsp** desiccated coconut

### **Instructions**
#### **Step 1: Prepare Boondi Batter**
1. Sieve **gram flour (besan)** to avoid lumps.
2. Gradually add **water** while whisking to make a smooth, flowing batter.
3. Add **baking soda** and mix well. If using food color, add it now.

#### **Step 2: Fry Boondi**
1. Heat oil in a deep pan on **medium-high heat**.
2. Hold a perforated spoon (boondi jhara) over the pan and pour some batter over it. Tap the spoon so tiny droplets fall into the oil.
3. Fry until golden but not crispy. Remove and drain on a paper towel.

#### **Step 3: Prepare Sugar Syrup**
1. In a pan, mix **sugar** and **water**. Boil until it reaches **one-string consistency**.
2. Add **cardamom powder, lemon juice, and saffron**.

#### **Step 4: Mix Boondi & Sugar Syrup**
1. Add warm boondi to the hot sugar syrup and mix well.
2. Let it soak for **15-20 minutes** until the syrup is absorbed.

#### **Step 5: Garnish & Serve**
1. Garnish with **chopped nuts and desiccated coconut**.
2. Serve warm or store in an airtight container.

### **Pro Tips**
✅ Use a **fine-holed perforated spoon** for perfect round boondi.
✅ Keep the **sugar syrup warm** when mixing with boondi for better absorption.
✅ **For crispy boondi**, fry on medium flame and drain well.

Would you like any variations, like adding rose water or making it into motichoor ladoos? 😊