Tuesday, 24 May 2016

Kesar Mango Boondi

Kesar Mango Boondi, traditional sweet boondi prepared using fresh kesar mango pulp, an incredible taste with an exotic sweet flavour, surely tastes marvellous and your taste buds will do happy dance !

Sweet traditional Boondi ( Deep fried gram flour pearls soaked in sugar syrup )or Boondi Ladoo are our all time favourite Indian mithai, usually I prepare in my house when we perform religious ceremony at home or simply when I crave for it ( not too often though ).

As you all know , I always have an urge of making  little bit of variation here ( Meethi Boondi Kheer ) and there ( Palak and Beet Masala Boondi ) in my cooking, so this time traditional boondi had it's turn.

Kesar Mango Boondi, came out perfect and delicious. If you are looking for an inspiration to serve traditional desserts with innovation , this sweet dish is perfect. While mango season is in full swing, don't miss the chance to celebrate mangoes !

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Kesar Mango Boondi
Traditional sweet Boondi with a little twist, drenched in Mango Sugar Syrup, just incredible !
  • 150g Sugar
  • 5 tbsp. Mango pulp
  • 5-6 Saffron threads
  • Big Pinch cardamom Powder
  • 100 g Besan
  • As needed ( 100-150ml ) Milk
  • pistachio, almonds Finely chopped dry fruits
  • Oil for deep fry
  • 2 perforated spoon ( Jaro )
  • 1 tbsp. Ghee
Sieve besan and add enough milk to make the batter like Idly mix consistency. 
Keep it a side.In a pan, dissolve sugar with little water.( just cover the sugar with little water )
Switch off the heat when it comes to a one string consistency. 
Add cardamom powder , Remove from the heat.
Add saffron, ghee and mango pulp.
Heat oil in a heavy bottom kadai, oil should be very hot. 
Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.
Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil. 
Fry them till they reach golden colour, drain and remove them with another jaro.
When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boond are done.
Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
When you press boondi, you should feel the stickiness.
Garnish with the nuts and mix well.
Serve and Enjoy !
Prep time: Cook time: Total time: Yield: for 4 people

Thank you for stopping by and reading this post ! We hope to see you again soon :)

1 comment:

  1. This is just amazing! I would have gulped down that whole bowl... Awesome clicks too, love the props...


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