Sweet Boondi or Boondi or Bundiya is an Indian dessert made from sweetened, fried chickpea flour. Being very sweet, it can only be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savoury version, called Khara or Tikha.
You may add different edible colours e.g. orange, green etc. while making sweet boondi. Sweet Boondi is an easy and quick to make dessert.
The main ingredients required to make this recipe are gram flour (besan), saffron (or some edible colours), almonds or pistachio (optional) for garnishing, green cardamom (optional), ghee and sugar. If you want you can sprinkle finely chopped dry fruits like almonds, pistachios etc on the sweet boondi before serving.
Sweet Boondi has a special significance in the northern part of India, where its consumption increases many folds/times specially on Tuesdays, as it is offered to Lord Hanuman in the form of prasad. On Tuesdays, Sweet Boondi can be found in almost every sweet shop, where they kept it in a large plate (a big parat), and is generally of orange or golden colour giving it a royal look.
It is a traditional Indian dessert which is usually made during festivals like Diwali, Dusshera, Raksha Bandhan etc. If you have a sweet tooth then you will like it.
The procedure to make boondi ladoo and sweet boondi are not the same. For boondi ladoo, boondis are not fried fully and taken when they are soft. But for this sweet boondi they are fried crisp and soaked in sugar syrup.
This is one of my favourite sweets since childhood, my parents bought this sweet from Sweets shop on Tuesdays as it was freshly prepared mainly on every Tuesday. We all loved it a lot. And here it's not available in sweet shops so I learned it and started making it at home. So we can enjoy it whenever we want to have it.
For Sweet Boondi
For Sugar Syrup