Prasad Boondi: A Sweet Celebration of Bada Mangal (Indian Chickpea Flour Fritters)

2 hours 45 minutes

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Prasad Boondi: A Sweet Celebration of Bada Mangal (Indian Chickpea Flour Fritters) - Plattershare - Recipes, food stories and food lovers

4.50 from 8 votes
North Indian

About Prasad Boondi: A Sweet Celebration of Bada Mangal (Indian Chickpea Flour Fritters)

Experience the vibrant sweetness of Prasad Boondi, a cherished treat from Lucknow, India's Bada Mangal festival. These delightful chickpea flour fritters, offered as prasad to Lord Hanuman, are a symbol of devotion and shared joyously among all.
Crispy on the outside, soaked in fragrant syrup within, these boondis capture the spirit of this unique celebration. Our easy-to-follow recipe guides you through each step, ensuring perfect results every time.
Savor the taste of tradition with this special recipe, ideal for festivals or any occasion calling for a touch of sweetness and cultural richness.
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Recipe Time & More

Prep2 hours 30 minutes
Cook15 minutes
Total2 hours 45 minutes
Calories633 kcal
Serves8
Served AsSnacks
Recipe TasteSweet

Ingredients
 

Boondi Batter

Syrup

Frying

  • 2 cup Oil for frying
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Instructions
 

  • In a saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves completely. Reduce the heat to low and simmer until the syrup reaches a one-thread consistency. This means that when you lift a spoon from the syrup, a single thread of syrup will form between the spoon and the surface. Remove from heat and stir in the cardamom powder. Keep the syrup warm.
  • Drain the soaked split black gram (urad dal) and pulse it in a food processor or blender until it forms a smooth paste. Add 1-2 tablespoons of water if needed to help with blending. In a mixing bowl, whisk together the all-purpose flour and baking powder. Gradually add water to the dry ingredients, whisking constantly, until a thick yet pourable batter forms. Add the urad dal paste to the batter and whisk vigorously until well combined. Stir in the food coloring.
  • Heat the oil in a deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately. Place a perforated ladle or a boondi ladle (jhara) over the hot oil. Pour a couple of tablespoons of batter onto the ladle. Using the back of a spoon, gently spread and rub the batter over the perforations, allowing small droplets to fall into the hot oil. Fry the boondis until golden brown and crispy, about 1-2 minutes. Do not overcrowd the pan. Fry in batches.
    Prasad Boondi: A Sweet Celebration of Bada Mangal (Indian Chickpea Flour Fritters) - Plattershare - Recipes, food stories and food lovers
  • Once the boondis are fried, immediately transfer them to the warm sugar syrup. Gently mix to ensure all the boondis are coated in syrup. Let the boondis soak in the syrup for about 10 minutes. This allows them to absorb the syrup and become soft and flavorful. After soaking, spread the boondis on a large plate or tray to cool slightly.
    Prasad Boondi: A Sweet Celebration of Bada Mangal (Indian Chickpea Flour Fritters) - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Good To Know

  • For extra crisp and well-shaped boondis, ensure the batter is of pouring consistency—not too thick or too runny—so it drips smoothly through the perforated ladle into the hot oil without forming tails.
  • If you prefer a richer flavor, infuse your sugar syrup with a pinch of cardamom powder or a few drops of rose water before tossing the fried boondi.
  • For a festive touch, mix in a handful of roasted melon seeds or chopped pistachios with the prepared boondi just before serving.

Expert Tips

  • Use a wide, heavy-bottomed pan for frying the boondi to maintain a consistent oil temperature.
  • Don't overcrowd the pan while frying; fry the boondi in small batches for even cooking and crispness.
  • If the boondi absorb too much oil, gently press them with a slotted spoon after frying to remove excess oil before soaking in the sugar syrup.

Storage Instructions

  • To maintain the boondi's texture, let them cool completely after soaking in sugar syrup, then spread them out on a large plate to dry slightly before storing.
  • Store in an airtight container for up to 3 days.

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4.50 from 8 votes

Recipe Nutrition

Calories: 633kcalCarbohydrates: 36gProtein: 2gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gSugar: 25g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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