• Body Material: Galvanized Iron 
• Jali No: 16

Features

• Galvanized Iron Construction: Made from iron that has been coated with a layer of zinc to provide a barrier against rust and corrosion.
• Jali: The utensil's mesh has a precise hole size, ensuring the batter falls through to form consistent, round droplets.
• Wooden Handle: Equipped with a long, sturdy wooden handle that offers a comfortable, heat-resistant grip, making it safe to use over hot oil.
• Durable: The iron core provides excellent strength and durability, capable of withstanding the rigors of frequent use.
• Traditional Build: Its represents a classic, traditional style of Indian kitchenware often found in older households and local markets.

Applications

• General Frying and Straining: Its perforated design also allows it to be used as a skimmer to remove small fried items or as a strainer for various food preparations.
• Chaat Topping: The small size of the boondi makes it an excellent garnish for street food dishes like dahi puri or bhel puri, adding a desirable crunch.
• Bundi Laddu: The utensil is essential for creating the fried bundi droplets that are a key ingredient in this traditional Indian sweet.

Usage

• Heat the Oil: Heat a sufficient amount of oil for deep frying in a kadai or a deep pot until it reaches the correct temperature.
• Position the Jara: Hold the galvanized iron jara a few inches above the hot oil, ensuring it is level and steady.
• Pour the Batter: Pour a ladleful of the batter onto the center of the jali. The batter will drip through the holes, forming uniform droplets.
• Remove and Drain: Use a slotted spoon or the same jara to lift the fried bundi from the oil, and place it on a paper towel to drain excess oil.