Angoor Boondhi

An even batter is created by combining chickpea flour and water to generate angoor boondi. After that, the batter is dropped into heated oil using a special ladle with tiny holes, forming tiny, rounded droplets of batter that puff up and turn golden brown as they fry. The cardamom and saffron-flavored sugar syrup is used to give the fried boondi balls their distinctive sweetness and scent.

Angoor boondi is a common Indian snack that may also be used to produce other sweets like boondi ladoo and motichoor ladoo. It is a common treat at festivals and other special events, and it can be found all over India in sweet stores and snack stands.

The crunchy shell and soft, spongy core of angoor boondi, which absorbs the sweetness of the sugar syrup, give it a distinct texture and flavour. It's a favourite snack among those with sweet tooths due to the blend of sweet and savoury flavours.