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Boondi is an Indian dessert made from sweetened, fried chickpea flour. Being very sweet, it can only be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu ("Nukti ja laddu" in Tharparkar) are preferred. There is also a savory version, called Khara or Tikha.
|Place of origin||Indian subcontinent|
|Region or state||Rajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, West Bengal|
|Main ingredients||Gram flour|
|Variations||Khara or Kara|
To make boondi laddu, fried boondi is dipped in sugar syrup.
Boondi is popularly used to prepare raita in Pakistan and North India. Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal.
Sweet round objects made from boondi used in Hindu religion also.
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