BM # 63
Day : 24
Theme: Regional Cuisine
Cuisine : Sindhi
Ah! we are on the toughest alphabet ‘X’ in our Journey through Cuisines. Frankly speaking I did not do any research on this one, I knew we do not have any words with the alphabet ‘X ‘ in Sindhi script. So I decided to give you the Xtra sweet ! Sweet that is served with the Sindhi meals.I am also linking this post to the A-Z Challenge.
You all are familiar with the famous Sindhi Kadhi Chawara , this is the normal Sunday lunch in most Sindhi homes. Normally in routine, we do not serve any sweet with it, but Mithi Boondi is a sweet which is served on special occasions or during weddings.
The Sindhi’s normally pour Kadhi over rice , add a couple of spoons of boondi and enjoy the meal. Boondi are small gram flour dumplings, fried to a golden and then immersed in sugar syrup. The sugar syrup should be just enough to be absorbed by these dumplings. This is flavored with cardamon. Pistachios could be added for that nutty flavor.
1 cup Besan
1 tsp ghee
1/2 cup water
Ghee for frying
1 cup sugar
3/4 cup water
Add 1 tsp ghee to the sifted Besan
Add water gradually and making a thick batter.
Heat ghee .
Hold a large meshed strainer over the ghee and pour the batter into it.
Press the batter a little at a time, you shall see tiny balls in the ghee, fry from low to medium.
Remove with a slotted spoon and put them into the sugar syrup.
Repeat making these tiny balls till the batter gets over.
Set aside till all the boondi has soaked the syrup.
Mix in the cardamon seeds and garnish with pistachios.
Put sugar in pan with water.
Boil till the sugar dissolves and forms a one thread consistency syrup.
Remove from heat and add the crushed soaked saffron strands.
Make sure to wash the strainer every time you finish pouring in one batch.
To restart you should have a clean strainer.