Sweet Boondi – Indian Dessert
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Jaggery Syrup Base
Add 2 measuring cups of jaggery and 1/2 measuring cup of water to the inner pot of the Instant Pot. Mix well to combine the jaggery and water.
Pressure Cook Jaggery
Close the Instant Pot lid and set it to Manual pressure cook for on high pressure. Once the cooking cycle is complete, press cancel when the display shows 'Low' to stop the cooking process. Allow the pressure to naturally release (NPR) for .
Flavor the Syrup
Open the Instant Pot lid. Add 1/2 spoon of cardamom powder and 2 spoons of ghee to the jaggery syrup. Stir gently to incorporate the flavors.
Thicken the Syrup
Turn on the mode on the Instant Pot. Cook the syrup for , stirring occasionally, until it reaches a string consistency (when a drop of syrup forms a single thread between your thumb and forefinger).
Combine with Boondi and Nuts
Carefully take out the inner pot from the Instant Pot. Add 5 measuring cups of store-bought boondi to the hot syrup and mix gently until the boondi is evenly coated. Then, add 1 cup of cashews and pistachios and mix them into the boondi mixture.
Cool and Serve
Transfer the boondi mixture to a baking tray and spread it evenly. Allow it to cool completely. Once cooled, you can cut it into squares or serve it as loose sweet boondi in a bowl.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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