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Golden Sweet Balls with Yoghurt | Doi Boonde
Cook Time
40 mins

Boonde, tiny crispy balls of gram flour dunked in sugar syrup, served with yogurt. 

Course: Dessert
Cuisine: Bengali (Indian)
Keyword: Bengali, besan, boonde, chickpea flour, dessert, gram flour, Indian, yogurt
Servings: 4
Author: Rapti B
  • 1¼ cup cup Chickpea flour | Besan 125 grams
  • 1/3 cup Rice flour 25 grams
  • Pinch Soda bicarbonate
  • 1 cup Oil / Ghee
  • 2 cups Sugar 400 grams
  • 3 cups Water
  • 3-4 pods Cardamom optional
  • 1 cup Yoghurt
  • ½ cup Mangoes cubed
  • Orange food colour optional
  • Red food colour optional
For Boonde
  1. In a large pan, heat 2 cups water and sugar. Add lightly crushed cardamom pods (buy here). Allow the mixture to simmer till the sugar has dissolved; you need sugar syrup of medium consistency. Remove from flame and set aside to cool.

  2. In a separate bowl, mix the chickpea flour (buy here) with rice flour (buy here) and soda bicarbonate (buy here).

  3. Make a batter by gradually adding water; you need a batter of medium consistency.
  4. Remove 1/4 cup of batter in a separate bowl. Add a few drops of red colour, mix well. Repeat with orange colour (buy here)

  5. Heat oil in a kadhai (buy here) or wok; check if the oil is hot enough to use by adding a drop of the flour batter. If the batter sizzles and floats up, you know the oil is ready for use.

  6. Hold a perforated ladle (buy here) above the hot oil and through it, pour ¼ cup of batter into the hot oil. Pour batter only until the surface of the hot oil is covered with small balls.

  7. Fry till the balls are golden brown; strain and set aside on a kitchen towel.

  8. Let the boonde rest for a minute before dropping them into the warm sugar syrup.

  9. Repeat the process to use the entire batter. Don't forget your coloured batter! Let the boonde rest in sugar syrup for at least an hour.

To Serve
  1. Whisk the yoghurt until smooth.
  2. Pour ½ cup of yogurt in a serving bowl. Add half a cup of boonde to the yogurt. Garnish with some chopped mangoes. Serve cool.

  3. Pour ¾ cup boonde in a serving bowl. Drizzle 2-3 tablespoons of yogurt over the boonde. Serve.