Perfect Round Boondi Recipe for Bhog Prasad

If you follow a few simple steps, you can master the art of making perfect round boondi, ideal for Bhog Prasad at home. Trust me, once you try it, you’ll never look back! Let’s dive into the recipe.

Ingredients:

• 1½ cups of gram flour (besan), sifted

• ⅛ teaspoon (two pinches) of baking soda

• ¾ cup of water (plus 4-5 extra teaspoons if needed)

• Ghee or refined oil for frying (do not use mustard oil)

Step 1: Preparing the Batter

1. Measure and sift the gram flour: Start by taking 1½ cups of sifted gram flour in a bowl. Sifting the flour ensures a smooth batter.

2. Add baking soda: Add 1/8 teaspoon of baking soda to the gram flour.

3. Add water gradually: Initially, add ¾ cup of water to the gram flour. Continue adding water one spoon at a time (about 4-5 spoons in total) while whisking the batter continuously.

4. Whisking the batter: This step is crucial! Keep whisking the batter until it turns light and airy. You can test it by dropping a small amount of batter into a bowl of water. If the batter floats, it means it has been beaten properly and is ready to fry.

Step 2: Frying the Boondi

1. Heat the oil or ghee: You can fry the boondi in either pure ghee or refined oil, depending on your preference. Ensure the oil is hot, but fry on a medium flame. Avoid mustard oil as it’s not suitable for sweets like boondi.

2. Use the right strainer: To make perfect round boondi, use a fine-holed puri strainer or a boondi maker.

3. Drop the batter: Hold the strainer about 4-6 inches above the hot oil and pour a small amount of batter on the strainer. Let the batter naturally fall through the holes without shaking the strainer.

4. Adjust the batter consistency: If the boondi is long or irregular, the batter might be too thin—add more gram flour. If the boondi isn’t falling through easily, the batter is too thick, so add a little more water.

5. Fry until crispy: Let the boondi fry until it turns golden and crispy. Once done, remove the boondi with the strainer and place it on a paper towel to drain any excess oil.

Step 3: Preparing Colored Boondi (Optional)

1. Divide the batter: If you want colored boondi, divide the remaining batter into two bowls.

2. Add food coloring: Add orange food color to one bowl and green to the other. You can skip this step if you prefer plain yellow boondi.

3. Fry colored boondi: Fry the colored boondi the same way as the plain boondi. Be careful not to waste any batter!

Next Steps: Making the Syrup (Chashni)

Once the boondi is ready, you can proceed to make the sugar syrup (chashni) for your boondi laddoos or serve the boondi as it is. For the syrup, you'll dissolve sugar in water and cook it until it reaches a one-string consistency, then mix it with the boondi to complete the sweet.

You can add your boondi to your syrup and garnish with cardamom powder or chopped nuts for extra flavor.

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Enjoy making this delightful and round boondi at home, perfect for Prasad or any festive occasion!