Boondi is prepared with besan/ gram flour. Then jaggery is dissolved in water and made into a thick syrup. The freshly prepared boondi is then soaked in jaggery syrup and let it harden. Store boondi chikki in refrigerator to extend the shelf life and serve it as desired.
Makes: around 2 Servings of Boondi Chikki.
Besan/ Senagapindi 1 Cup
Water 3/4 Cup app.
Soda-bi-carb a small pinch
Oil for deep frying
Jaggery 1 Cup
Cardamom Powder a big Pinch
Ghee 1/4 tsp
Method of preparation:
Grease a small dish with few drops of ghee and keep aside.
Crush the jaggery into small pieces and keep aside.
In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.
Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp but not brown.
Immediately remove the boondi onto absorbent paper with the help of a skimmer before they turn brown.
Repeat the process until all the besan batter is finished.
Let the boondi cool completely to room temperature.
Heat around half a cup of water in a sauce pan, add jaggery,ghee and cardamom powder.
Let the jaggery dissolve completely and the let the syrup thicken.
Test the syrup by pouring a little bit into a small bowl full of water.
If the syrup forms almost a hard ball, remove the syrup from heat.
Stir in prepared boondi to let the jaggery syrup coat the boondi and pour the boondi onto a greased disk.
Let the boondi come to room temperature and cut it into pieces.
Store tight in a jar and serve boondi chikki as desired.
Notes: Make sure boondi is not over fried.