Boondi Achu

Boondi Achu is a traditional sweet dish that holds a special place in Indian cuisine, particularly during festive occasions and celebrations. This delightful dessert combines the crunchy texture of boondi with the rich sweetness of jaggery, creating a harmonious blend of flavors that is both satisfying and memorable. Whether you're preparing it for a family gathering or simply craving a homemade treat, this recipe offers a step-by-step guide to making perfect Boondi Achu every time.

Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 500 grams

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Flour Mixture
• Step 2: Frying the Boondi
• Step 3: Deep Frying to Perfection
• Step 4: Preparing the Jaggery Syrup
• Step 5: Combining Boondi with Syrup
• Step 6: Shaping the Boondi Achu

Ingredients

Senagapindi (Gram Flour): 1 Cup

Biyyam Pindi (Rice Flour): 1/2 Cup

Bellam (Jaggery): 1 1/2 Cups

Yelukala Podi (Elaichi Powder): 1 tsp

Oil: For frying

Boondi Apaka: For making boondi

Apaka (Strainer): For removing fried boondi

Procedure

Step 1: Preparing the Flour Mixture

In a large mixing bowl, combine 1 cup of Senagapindi (Gram Flour) with 1/2 cup of Biyyam Pindi (Rice Flour). Gradually add water while stirring to form a smooth, lump-free batter. Ensure the consistency is such that the boondi can be easily dropped into the hot oil without clumping.

Step 2: Frying the Boondi

Heat oil in a deep, thick-based steel pot over medium flame. Once the oil is hot, place the Boondi Apaka (strainer) into the oil. Pour a ladleful of the prepared flour mixture into the Apaka, allowing the batter to drip into the oil in small droplets. Fry the boondi until they turn golden and crispy, stirring gently to ensure even cooking.

Step 3: Deep Frying to Perfection

Continue frying the boondi until they achieve a golden color and a crispy texture. Once done, use the Apaka to remove the fried boondi from the oil and transfer them to a paper towel-lined plate to drain excess oil. Set aside the crispy boondi for later use.

Step 4: Preparing the Jaggery Syrup

In a medium flame, combine 1 1/2 cups of Bellam (Jaggery) with 1 cup of water in a thick-based steel pot. Bring the mixture to a boil, stirring occasionally to ensure the jaggery dissolves completely. Once melted, filter the syrup to remove any impurities and reboil until it thickens to a desirable consistency.

Ensure the jaggery syrup is thick enough to coat the boondi without making it soggy. This consistency is crucial for achieving the perfect texture in Boondi Achu.

Step 5: Combining Boondi with Syrup

(Unda Pakam Raavali)

While the syrup is still hot, apply 1 tsp of ghee to a large, flat plate to prevent sticking. Turn off the flame and add the fried boondi to the jaggery syrup. Mix thoroughly to ensure each boondi piece is well-coated with the syrup. Immediately transfer the mixture onto the ghee-coated plate to set.

Step 6: Shaping the Boondi Achu

Immediately press the mixture firmly using the Apaka to shape the Boondi Achu evenly on all sides. This helps in achieving a uniform texture and appearance.

Step 7: Cutting and Serving

Allow the Boondi Achu to set for about 5 minutes. Once it begins to firm up, carefully cut it into bite-sized pieces using a sharp knife or a suitable cutting tool.

Sweet and Crispy Boondi Achu is ready to be enjoyed!

Boondi Achu is a delightful sweet that not only satisfies your sweet tooth but also brings a sense of tradition and nostalgia. Its crunchy texture combined with the rich sweetness of jaggery makes it a perfect treat for any occasion. By following this detailed recipe, you can effortlessly create this beloved dessert at home, ensuring that every bite is as delicious as the last. Enjoy your homemade Boondi Achu with family and friends!