Bengali Style Mishti Bonde ~ Diwali Special Recipe

Bengali Style Mishti Bonde is a Diwali Special Recipe that you can make for the season. This easy sweet is something you can quickly make an offer as Prasad.

This season for Diwali, make this colorful Sweet Boondi made in Bengali Style that is often made for an elaborate Sunday Brunch as well along with rare and traditional dishes like this Bengali Dhakai Paratha with Cholar Dal Alu Diye. I had made this as part of the Bengali Nasta Thali featuring their traditional dishes. The Dhakai Paratha is such a complex and laborious process, though worth all the efforts.

When you serve that deep-fried poori with the mildly spiced cholar dal Alu Diye and end with this Sweet Boondi, your day is surely made! This Sweet Boondi or Bengali Sweet Bonde or Bengali Style Misthti Bonde is a special though easy recipe that is made for different occasions including Diwali.

The Bengali-style recipe for the boondi is still different from the way we make Boondi Laddu at home. Though most times, we do make Laddu, there are times when we leave it as sweet boondi as well. In the sweet shops, both sweet boondi and kara boondi is not sold as on their own. Sweet Boondi is mostly made into Ladoos and the Kara Boondi becomes part of the Savory Mixture.

So if any occasion demands you get the boondi by itself, you got to let the shopkeeper know in advance. That has been the case mostly when we need it in huge quantities. However, for Deepavali or Diwali, we mostly make it at home with less quantity. Both Kara Boondi and Boondi Laddo are the most sought and popular dishes for Diwali.

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Step By Step Pictures to make the Sugar Syrup

For the Sugar Syrup:

Let's prepare the sugar syrup by taking the sugar in a heavy bottom pan, adding water.
Remove impurities if any, continue boiling until you get the single thread consistency.
You can check this by dipping your index finger into the syrup and touching your thumb.
If you can see a single thread getting formed, the syrup is ready.
When the syrup reaches this stage, add the lemon juice to prevent the syrup from crystallizing.

Making the Boondi Batter!

For Making the Boondi:

Sift the gram flour well to make sure there are no lumps.
Add rice flour and baking soda. Mix well.
Slowly add the water and whisk to form a smooth batter.
The consistency should of slightly thick texture. You can confirm this by seeing if the batter covers the back of a spoon when you scoop out and pour back.
Heat the oil in the Kadai on medium flame. To get perfect boondis, the temperature of the oil is also very important. It should be medium hot; not smoking hot.
Before frying, check if the oil is hot enough by dropping batter droplets. If the batter has tails, it means your batter is thick. Add a few more drops of water and check again.
If the droplets fall flat, it has too much water, so add more flour. We are aiming at fluffy round balls.
When the batter is ready, divide the batter into three equal portions.
To each cup add green, yellow, and red respectively, and mix well.

Mixing with different colours and deep frying the Boondi!

Frying the boondi:

Place the perforated ladle or boondi maker above the hot oil in kadai. Pour the batter straight into that perforated boondi maker. Allow the droplets to flow directly in the hot oil.
With a quick movement, spread the batter on the perforated ladle with the help of the ladle until the batter is completely done.
Fry the boondis in hot oil for 1-2 mins or until they are nicely done.
Remember to fry them only for a few minutes and not for long. If the boondis become crispy, it will not soak the syrup at all.
Turn them in between with a slotted spoon to get even color and cooking.
Remove the fried boondis with the slotted ladle and drain them on a kitchen towel.
Continue with the other two coloured batters and follow the same process.
Once you complete the entire batter, warm up the sugar syrup and pour it over the fried boondis.
Keep it covered for 15 mins

Frying the colourful Boondi and adding Sugar Syrup

Notes:

The sweet boondi and kara boondi uses different proportions. You can check my other recipes for the varietions.

Serving Suggestions:

You can serve this with freshly made rabri. Shrikand or Basundi as well.
Or you can totally make a fusion dish with this sweet boondis with Gulab Jamun or Custard etc.

Recipe

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5 from 1 vote

Bengali Style Mishti Bonde ~ Diwali Special Recipe

Bengali Style Mishti Bonde is a Diwali Special Recipe that you can make for the season. This easy sweet is something you can quickly make an offer as Prasad.

Course Sweets

Cuisine Bengal

Keyword Easy Diwali Sweets, Sweet Boondi

By Cook Method Deep Fried

Occasion Diwali

By Diet Kid Friendly

Dish Type Festival Sweets

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Author Srivalli

Ingredients

For Boondi:

• 1.5 cup Besan / Gram Flour
• 2 tablespoon Rice Flour
• 1/8 teaspoon Baking Soda
• Food Color few drops each red, green and Yellow
• 1 1/4 cup Water
• Cooking Oil/ Ghee for deep frying

For Sugar Syrup:

• 1.5 cup Sugar
• 1 cup Water
• 1/8 teaspoon Cardamom Powder
• 1/2 teaspoon Lemon Juice

Instructions

How to make the Sweet Boondi

For the Sugar Syrup.

• Let's prepare the sugar syrup by taking the sugar in a heavy bottom pan, adding water.
• Remove impurities if any, continue boiling until you get the single thread consistency.
• You can check this by dipping your index finger into the syrup and touching your thumb.
• If you can see a single thread getting formed, the syrup is ready.
• When the syrup reaches this stage, add the lemon juice to prevent the syrup from crystallizing.

For Making the Boondi

• Sift the gram flour well to make sure there are no lumps.
• Add rice flour and baking soda. Mix well.
• Slowly add the water and whisk to form a smooth batter.
• The consistency should of slightly thick texture. You can confirm this by seeing if the batter covers the back of a spoon when you scoop out and pour back.
• Heat the oil in the Kadai on medium flame. To get perfect boondis, the temperature of the oil is also very important. It should be medium hot; not smoking hot.
• Before frying, check if the oil is hot enough by dropping batter droplets. If the batter has tails, it means your batter is thick. Add a few more drops of water and check again.
• If the droplets fall flat, it has too much water, so add more flour. We are aiming at fluffy round balls.
• When the batter is ready, divide the batter into three equal portions.
• To each cup add green, yellow, and red respectively, and mix well.

Frying the boondi

• Place the perforated ladle or boondi maker above the hot oil in kadai. Pour the batter straight into that perforated boondi maker. Allow the droplets to flow directly in the hot oil.
• with a quick movement, spread the batter on the perforated ladle with the help of the ladle until the batter is completely done.
• Fry the boondis in hot oil for 1-2 mins or until they are nicely done.
• Remember to fry them only for a few minutes and not for long. If the boondis become crispy, it will not soak the syrup at all.
• Turn them in between with a slotted spoon to get even color and cooking.
• Remove the fried boondis with the slotted ladle and drain them on a kitchen towel.
• Continue with the other two coloured batters and follow the same process.
• Once you complete the entire batter, warm up the sugar syrup and pour it over the fried boondis.
• Keep it covered for 15 mins

Notes

The sweet boondi and kara boondi uses different proportions. You can check my other recipes for the variations.

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