Bundiya

-

  Bundiya

Bundi is a popular Indian snack made from fried chickpea flour (besan). It is commonly used in a variety of dishes including raita (curd mixture) and chaat (a popular street food). Bundi offers you many potential benefits.
Chickpea flour is rich in protein, protein is essential for muscle repair, growth and overall body function. It is a good source of fiber. Chickpea flour contains fiber, which aids digestion and helps maintain regular bowel movements. Bundi is cholesterol-free, which makes it a heart-healthy snack option when consumed in moderation. Bundi is naturally gluten-free, which is beneficial for people with gluten sensitivity or celiac disease. Bundi is rich in vitamins and minerals. Bundi contains various vitamins and minerals including iron, magnesium and B vitamins like folate and riboflavin. Chickpea flour is rich in carbohydrates, which provide energy to the body: so bundi is a perfect choice for an instant energy boost. Due to its protein and fiber, bundi can help you feel satisfied, reducing calorie intake, which helps in weight control. Bundi can be used in various recipes, adding flavor to dishes like raita, chaat and various snacks. Bundi is known for its crunchy texture and nutty taste, making it a popular snack.  

Although bundi has many benefits, it is often fried and can be high in calories and fat. Therefore, it should be consumed in moderation.

BundiyaIngredients:

  • 1 cup gram flour
  • 1 cup water
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • 1 tsp ghee
  • 1/4 tsp yellow food color
  •  oil or ghee for frying


First take 1 cup Besan in a bowl. Add water to it.  Beat the mixture well for 5 to 7 minutes so that there are no lumps. Add food color and mix well. Once the oil is hot, make the Bundi with the help of a frying spoon. Dissolve sugar and water to make syrup. Keep stirring continuously for 10 minutes. Once the syrup becomes little thick, add cardamom powder to it. Now add Bundi and keep it on low flame for 5 minutes. Add 1 tsp of ghee and cover it for half an hour. After the sugar syrup is completely absorbed in the Bundi, take it out in a plate. Sweet Bundi ready.

For Details: https://youtu.be/2IkTMFpk_oE

Comments

Post a Comment

Popular posts from this blog

Seven layer sweet neer dosa

-
Image
   Ingredients: 2 bowls of rice 1 bowl of grated wet coconut 1 bowl of jaggery water salt oil First soak 2 bowls of rice in water for 7 to 8 hours. After 8 hours, wash the rice and grind it finely in a mixer. Add 1 cup of water and prepare the mixture. For stuffing, mix wet coconut, jaggery and cardamom powder well in a bowl. Once the pan is hot, oil it and pour the mixture on the pan. Cover the pan. Turn the wound after 2 minutes. Now add jaggery-coconut mixture on half and fold it in half. Now apply oil to half of the pan and add the mixture. Add jaggery-coconut stuffing and cook covered for 1 minute. Fold in half. Do this 5-7 times. Remove on a plate. For more details: https://rb.gy/6fzpf
Read more

Kharvas

-
Image
 Ingredients: 1 liter cow milk  1 kg grated jaggery  1/2 tsp cumin 1 tsp cardamom powder 1 tsp turmeric powder  1 bowl wet coconut   First add wet coconut cardamom powder, cumin, and turmeric in a mixer jar and add 1/4 cup of water and blend it through the mixer.  Strain the mixture through a sieve.   Now add grated jaggery to the strained mixture and keep stirring till it dissolves completely. After the jaggery dissolves completely, add cow milk to it and stir well. Now pour the prepared mixture into a pot or a container and tie a banana leaf on top of it. Poke 2 to 3 small holes in the banana leaf. Place the pot in the cooker and cook for 8 to 10 whistles or without the whistle for half an hour. After the cooker cools down, cut the loaves. Sweet Kharvas Ready. For more details:  https://youtu.be/fWgZF6-gg1c
Read more

Ragda Pattice

-
Image
 Ingredients: soaked white peas. turmeric powder fennel powder salt 1 cup coriander leaves 1/2 cup mint leaves 7 to 8 green chilies 1/2 tsp cumin powder 1/2 tsp black salt 1/2 cup-Soaked  Dates 1 tsp tamarind 1 cup grated jaggery 1/2 tsp red chili powder 7 to 8 potatoes ghee First soak 1 bowl of white peas in water for 7 to 8 hours.  To make  ragda , cook soaked white peas until soft. While cooking, add salt, turmeric powder and fennel powder. Once cooked, mash it with a potato masher. To make the spicy chutney, in a mixer jar add 1 cup coriander leaves, 1/2 cup mint leaves, 7 to 8 green chilies, 1 tsp salt, 1/2 tsp cumin powder and 1/2 tsp black salt and grind it finely. For sweet chutney, add 1/2 cup-soaked dates, 1 tsp tamarind, 1 tsp salt, 1/2 tsp cumin powder and 1/2 tsp black salt and grind it finely. Add 1 cup grated jaggery and 1/2 tsp red chili powder to the mixture and keep it on flame. Cook on low flame for 10 to 15 minutes. Boil 7 to 8 pot...
Read more