Saffron Boondi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1 cup - besan (gram flour)
  • 1 tbsp - refined oil or ghee
  • 1 cup - sugar
  • few strands saffron
  • 1/2 tsp - cardamom powder
  • slices of almond and pistachio
  • ghee for frying

How to Make Saffron Boondi

  • Add about 1.5 cup water of the flour. Prepare a semi thick batter. Ensure that no lumps are formed. Keep aside for about half an hour.
  • Add 1 tbsp of oil to the batter.
  • Add enough water to the sugar to prepare syrup of one thread consistency. Add saffron paste.
  • Heat the ghee in a deep kadhai for frying.
  • Pour a little batter on a perforated ladle specially made for bundi holding it on top of the heated ghee on a high flame. Round drops will start falling on the ghee which when fried turns into bundi.
  • Remove from the ghee when done. Immediately immerse into the syrup.
  • Repeat with the remaining batter.
  • Remove the bundi from the syrup after 5-10 minutes. Keep on a sieve or another perforated ladle to let the excess syrup drain out.
  • Mix cardamom powder and sprinkle slices of almond and pistachio on top.
  • To Make Saffron Paste:
  • Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
  • Grind with a metal or stone pestle. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.