Crispy sweet bonda | Maida rava crispy sweet balls

Crispy sweet bonda is a deep fried sweet recipe prepared with maida, rice flour, rava, and coconut.

This sweet bonda is a fusion recipe of Maida rava appam and a crispy coconut Bakery sweet. In small tea shops, you can see sweet vedi bonda or vettu bonda as called in Southside and in bakeries you can see a crispy coconut item, which tastes awesome with hot tea. And I give you here the fusion of both these items which can be prepared easily in home.

The outer layer of this crispy sweet bonda is super crispy and the inner part would be soft like Bonda. This sweet item actually tastes great the next day. But you cannot wait until next day I bet 😉

The added Coconut and ghee gives an excellent Bakery like taste and flavor when deep fried in oil.

Please use only the recommended amount of baking powder. You can rather avoid using it. Baking powder is just to give the Bakery touch and to give softness inside the bondas.

The consistency of the batter should be like thick Bonda batter and please make sure about the consistency. Do not panic if you make it thinner than the recommended consistency. Just add a tablespoon of maida and make it as a thick vada like batter.

You can keep this sweet stored in a box up to three days it tastes even after two days.

If you are concerned about more oil, you can avoid baking powder and reduce the amount of grated coconut.

As this is an auspicious month for many and many festival days are coming around, I am trying to avoid posting Non-Veg recipes and including many festive prasadam recipes these days.

Let us see a quick video of this crispy sweet Bonda:

Crispy sweet bonda | Maida rava crispy sweet balls

Sangskitchen

Crispy sweet bonda is a deep fried sweet recipe prepared with maida, rice flour, rava and coconut.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr

Course Dessert, Snack

Cuisine Indian

Servings 30 bondas

Calories 250 kcal

Ingredients

  

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Ingredients:

• 1.5 cups all-purpose flour/Maida
• ¼ cup rice flour
• ¼ cup rava/sooji
• 1 cup sugar
• 1/4 to 1/2 cup grated coconut
• 1 cup milk (approx.)
• 1 pinch baking powder (optional)
• 1 pinch salt
• ½ tsp ghee
• ½ tsp cardamom powder
• Oil to deep fry

Instructions

 

Preparation:

• Grate coconut and keep ready.
• Boil milk and let it cool down.

Recipe:

• In a mixing bowl take maida, rice flour, and rava.
• Add in sugar, baking powder (if using) and a Pinch of salt.
• Now add grated coconut, ghee, and cardamom powder.
• Add milk gradually and mix the batter.
• The batter should be like thick bonda batter and add only required milk.
• You can make this batter using water instead of milk.
• Mix everything nicely, so that the ingredients incorporate well with each other.
• Keep aside for one hour for the Rava to soak well and become soft. Never try to make bondas without giving resting time.
• Now heat oil and scoop out small balls and drop in hot oil carefully.
• Reduce the heat and fry the balls in medium temperature.
• Do not disturb them for 3 to 5 minutes fry the bottom sides and they come up floating. Flip them all.
• Stirring continuously may break the balls.
• When the sweet balls are fried, you may see a few cracks on the outer layer and do not panic. This sweet will not be like properly shaped balls.
• Fry until nicely golden brown color achieved and drain them out keep them in a tissue paper to remove excess oil. Do not worry about oil on the outer layer as this helps the sweet to stay longer on the shelf.
• The outer layer will be crispy on the inner part is soft like Bonda.
• Serve this hot with tea as a snack or Store in a tight jar for the next day use.
• You can offer this crispy sweet bonda as prasadam to God on special festive occasions.

Notes

Tips/notes: 1. If the batter has too much of water then the sweet will drink a lot of oil. So be very careful while preparing the batter, adjust the consistency by adding extra Maida. Use Milk or water gradually to mix. Do not pour. 2. While frying if the outer layer breaks and separates do not panic that means you have added extra coconut or baking powder. Adjust by adding a tablespoon of maida and this will help to make the bondas in shape. 3. For 1.5 cups maida, a quarter cup of rice flour and a quarter cup of Rava add only recommended or less than half cup coconut.4. Do not add more than the recommended amount of ghee.

Nutrition

Calories: 250kcal

Keyword crispy sweet balls, crispy sweet bonda, maida sweet bonda, rava sweet bonda

Tried this recipe?Let us know how it was!

Pictorial explanation:

Preparation:

• Grate coconut and keep ready.
• Boil milk and let it cool down.

Recipe:

• In a mixing bowl take maida, rice flour, and rava.

• Add in sugar, baking powder (if using) and a Pinch of salt.

• Now add grated coconut, ghee, and cardamom powder.

• Add milk gradually and mix the batter.

• The batter should be like thick bonda batter and add only required milk.

• You can make this batter using water instead of milk.
• Mix everything nicely, so that the ingredients incorporate well with each other.
• Keep aside for one hour for the Rava to soak well and become soft. Never try to make bondas without giving resting time.

How to fry sweet bondas:

• Now heat oil and scoop out small balls and drop in hot oil carefully.

• Reduce the heat and fry the balls in medium temperature.
• Do not disturb them for 3 to 5 minutes fry the bottom sides and they come up floating. Flip them all.

• Stirring continuously may break the balls.
• When the sweet balls are fried, you may see a few cracks on the outer layer and do not panic. This sweet will not be like properly shaped balls.

• Fry until nicely golden brown color achieved and drain them out keep them in a tissue paper to remove excess oil. Do not worry about oil on the outer layer as this helps the sweet to stay longer on the shelf.

• The outer layer will be crispy on the inner part is soft like Bonda.
• Serve this hot with tea as a snack or Store in a tight jar for the next day use.
• You can offer this crispy sweet bonda as prasadam to God on special festive occasions.

Tips/notes:

1. If the batter has too much of water then the sweet will drink a lot of oil. So be very careful while preparing the batter, adjust the consistency by adding extra Maida. Use Milk or water gradually to mix. Do not pour.
2. While frying if the outer layer breaks and separates do not panic that means you have added extra coconut or baking powder. Adjust by adding a tablespoon of maida and this will help to make the bondas in shape.
3. For 1.5 cups maida, a quarter cup of rice flour and a quarter cup of Rava, add only recommended or less than half cup coconut.
4. Do not add more than the recommended amount of ghee to avoid excess oil absorption.