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