Kesar Mango Boondi, traditionally known as sweet boondi is prepared using fresh kesar mango pulp. It has an incredible taste with an exotic sweet flavour, and it surely tastes marvellous and your taste buds will do happy dance. It’s one of the main ingredietnts Kesar, has several ayurvedic benefits. It improves heart health. Due to its anti-oxidant properties, Kesar helps to maintain healthy blood vessels and arteries.
- 150g Sugar
- 5 tbsp. Mango pulp
- 5-6 Saffron threads
- Big Pinch Cardamom Powder
- 100 g Besan
- As needed (100-150ml) Milk
- Finely chopped dry fruits(Pistachio, almonds)
- Oil for deep fry
- 2 perforated spoon (Jaro)
- 1 tbsp. Ghee
- Sieve besan and add milk such that, the batter becomes like idly mix consistency.
- Keep it a side. In a pan, dissolve 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 its own.
- After that, you will be able to see small pearls in the hot oil.
- Fry them till they reach golden colour.
- Then, 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.
- Prepare sugar syrup by combining sugar and water and bring it to a boil. Boil till it is reduced in quantity and has reached its one string consistency. It will take 5-7 minutes to reach one string consistency.
- When all boondi are done, soak them 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.While mango season is in full swing, don't miss the chance to celebrate mangoes!