Name: MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
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

ABOUT MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI RECIPE

We usually make sweet boondi as prashad during festive days. tried out sweet boondi adding mango puree to the gram flour. It turned out perfect. This boondi is often mixed with a fine variety of namkeen sev in Sindhi homes. The combination of sweet and namkeen together is really nice.

Ingredients Serving: 4

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

Instructions

Mix the gram flour, mango puree, salt and baking soda to make a smooth batter of dropping consistency.
Heat oil in a pan and spoon some batter into a ladle with holes placing it over the pan.
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.
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.
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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