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Bundia Recipe
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Bundia is a fried Bangladeshi sweet snack made from chickpea flour, though its origins are from the Indian cuisine . A savory version of Bundia called Khara is also made. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Bangladesh,Bundia Laddu are preferred. Bundia can be used in many ways. To make Bundia Laddu, fried Bundia is dipped in sugar syrup. In preparing Tikha/Khara Bundia, the batter is mixed with spices and salt before frying. Khara Bundia is eaten by itself or is added to Indian-mixture. Bundia is popularly used to prepare 'raita' in North India. Raita is a curd based dish. Bundia raita typically contains curd (plain yoghurt), bundia (which has been soaked in water to make it soft, and then sieved and added to the curd) and seasonings of salt, spices, chilli, etc. It is eaten as a side dish with pulao, or any other meal.
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Ingredients for
Bundia Recipe
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Chickpea flour (Besan)
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1/2 kg
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White flour
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1/2 cup
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Water
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2 cups
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Saffron color
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1 pinch
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Oil
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to fry
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Sugar
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1 kg
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Water (for the syrup)
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4 cups
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Cardamom
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2 pods
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Dried bay leaf
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2 leaves
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Preparation Steps for
Bundia Recipe
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Mix both the flours with water, in a food processor, on high speed. To check whether you have beaten the mixture probably, drop one drop of the mixture in a glass of water. If it floats, you will know that the batter is perfect.
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In a pot, add the water, sugar, bay leaf and cardamom. Put it on heat and boil to form syrup. Keep the syrup in a warm place.
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Heat oil in a karai. Drop one tiny ball of the batter in hot oil, and if it rises up immediately it means that the oil temperature is perfect.
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One can buy a Bundia strainer or ladders in stores. It is a strainer with ½ cm circular holes.
Keep the strainer about 15 to 16 cm above the karai. Pour the batter over strainer. The batter will escape the strainer as tiny balls and fall in the oil. Remove the strainer, fry the tiny Bundia balls till golden and crunchy. Drain out oil and add the Bundia to the syrup.
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When about 1=2 cups of batter is left to strain, add the food color to the batter and fry like before. When done, add it to the syrup. This gives the whole sweet an interesting color.
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When you are done frying all the Bundia’s, put the pot with the Bundia and the syrup on heat. Boil till the Bundia’s are soft. Make sure to be careful when frying and boiling, the Bundia must not break down into powder.
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Serve as dessert.
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Comments on
Bundia Recipe
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Thanks for posting, i liked it.
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Preeti
on
20-Jun-2012
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