प्रसाद वाली मीठी बूंदी कैसे बनाते हैं? Meethi Boondi Recipe | Sweet Boondi | Kunal Kapur Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 332.9K views Jan 20, 2021

घर पे लॉक-डाउन में घर पे मीठी बूंदी बनायें! This recipe reminds me of my childhood story When I was a child I used to buy boondi from Halwai uncle next to my school. I often buy boondi for my offering as prasad in Temples & a little for me. I always get amazed how the Halwai bhaiya can make properly shaped well surface yummy ladoo out of it. Later, when I learned this recipe this become one of my best recipes which I'm sharing with you. So let's try this recipe to make a delicious Indian sweet recipe at home today!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Besan - 500gms/4cups
Yellow colour - a pinch
Water - 600ml/ 2½ cups
Oil - for frying

For syrup

Sugar - 900 gms/ 4½ cups
Water - 400ml/ 1½ cups(approx)
Cardamom powder - 1tsp
Yellow colour - a pinch
Back cardamom seeds - 1tsp
Melon seeds - handful

Step-by-Step Cooking Instructions

1
-Make a batter with besan and then fry them in hot oil. Drain it in a strainer.
2
-For the syrup, we need to make one string consistency sugar syrup. Add colour to the syrup along with cardamom powder.
3
-Add besan dana in sugar syrup and give a quick boil. Turn off heat and cover and keep for 1min.
4
-The besan dana should soak up all the syrup.
5
-Spread it on a tray and let it cool a bit. Serve warm.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover प्रसाद वाली मीठी बूंदी कैसे बनाते हैं? Meethi Boondi Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.