Friday, September 15, 2017

MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI


One more mango dish of the season... maybe the last one as the mango season has come to an end.
I tried out sweet boondi adding mango puree to the gram flour. It turned out perfect. We usually make sweet boondi as prashad during festive days and sometimes the fine variety of  namkeen sev is mixed together with the boondi to balance the taste.


Ingredients:
Gram flour/ besan .... 3 tbsps
Mango puree ........... 6-7 tbsps or as much needed to make the batter.
Baking soda .......... 1 pinch
Salt .......................  1/8 tsp (2-3 pinches)
Sugar .................. 1/2 cup
Water .................. 3/4 cup
Cardamom powder .. 1/8 tsp
Saffron .................. few threads
Muskmelon seeds ..... 1/2 tbsp
Unsalted pistachios ... few (chopped)
Silver varq ............. for garnishing. (optional)
Oil ...................... to fry  the boondi

Method:

1. Take the gram flour, mango puree, salt and baking soda in a bowl.






2. Mix well to make a smooth batter of dropping consistency.








3. Heat oil in a pan and spoon some batter into a ladle with holes placing it over the pan.






4. Reduce the heat and knock the ladle with a spoon so that the tiny droplets of batter fall into the oil. Fry them to a golden brown colour turning them with a spoon to fry evenly. Repeat the procedure until the batter is used up.




5. Now take the sugar in a saucepan. Add water, saffron and cardamom powder. Bring it to a boil. Keep stirring with a spatula until it is thick and one string consistency. Spoon in the muskmelon seeds and stir.



6. When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated and each grain is separated.





. Allow it to cool and put it in a serving bowl. Garnish with sliced pistachios and silver varq.

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