How to make Orange Boondi -

Not only is the colour of the boondi orange by adding edible orange colour but even the sugar syrup is made with orange juice which not only gives it an enhanced orange colour but also a wonderful and refreshing flavour as well

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour (besan) (बेसन), Edible orange food colour

Cuisine : Indian

Course : Mithais

For more recipes related to Orange Boondi checkout Mysore Paak, Motichoor Laddoo, Besan ki Burfi, Mohanthal . You can also find more Mithais recipes like Sohan Halwa Sugar Free Mathura Ka Pedha Mohanthal Baked Mishti Doi - SK Khazana

Orange Boondi

Orange Boondi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Orange Boondi Recipe

  • Gram flour (besan) 2 cups

  • Edible orange food colour a few drop

  • Oil to deep fry

  • Sugar 1 cup


Step 1

Take gram flour in a mixing bowl, add orange food colour and 1cup water, a little at a time, and whisking continuously till the batter is smooth. Add 1 tsp oil and mix well. Rest the batter for 10 minutes.

Step 2

To make syrup, cook orange juice with sugar in a deep non-stick pantill it reaches 1 string consistency. Keep the syrup warm.

Step 3

Heat sufficient oil in a kadai, place a small perforated spoon on top of the kadai, pour some batter on it and gently tap the spoon so thatsmall dumplings fall directly into hot oil. Deep fry the boondi, on medium heat, till crisp. Drain on absorbent paper.

Step 4

Soak fried boondi inthe orange syrup for 10-15 minutes. Drain and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.