Big Boondi recipe is my all time favorite sweet and I make it with ghee to improve its taste. Small pearl-shaped boondis are yummy and we get it mostly in sweet stalls. But we often can not find these big boondis in stores often! So, I’m showing you the recipe here. Wanna make Small-sized Meethi Boondi Recipe? Here is it for you.
Tips & Tricks for perfect Big Boondi Recipe
It’s easy to prepare normal small-sized boondis. But when you try preparing the bigger ones, prepare your batter neither thick nor runny.
Also, you should focus on the kind of material you use to drop the batter. Here I use an empty coconut shell which often gives the best results and is easy to drop the boondi batter as well. You can also use a boond jaali, if you get one with bigger holes.
Use a lot a ghee while you fry your boondis to get flavored ones. You can also mix oil and ghee in a 1:1 proportion.
Some people make the Sugar syrup or Jeera, so thick or so thin. If you make it thick, perhaps the Boondi cannot absorb it. If you make it so thin, boondi might over soak and loses its shape.
Also, it’s better that you do not over soak the boondis to avoid breakage. Check out the Sweet & Dessert Recipes here.
Other Sweets with Besan
Big Boondi Recipe
Big Boondi recipe made with Ghee. Use a coconut shell for better results.
- Boondi Jaali with bigger Holes
- 1/2 Cup Besan Flour (Use the same cup for all measurements)
- 1/4 tsp Orange or Yellow Food Color
- 2 tbsp Fermented Dosa batter (Or use 1/4 tsp Baking Soda or use baking powder 1 tsp)
- 3/4 Cup Sugar (To prepare the sugar syrup)
- 3 pods Cardamom
- 3 pods Clove
- 5 tbsp Ghee (The more you add ghee, the better it tastes.)
Mix Besan, Food Color, some salt and fermented dosa batter in a bowl. Replace the dosa batter with baking soda or baking powder.
Add water, almost 1/2 cup gradually and prepare a batter. The batter shouls neither be thick or be runny.
Heat a frying pan and pour ghee and some oil. You can use any one of your choice. For a better taste, I mixed both.
Drop the batter with a help of a coconut shell. Detailed explanation of using a coconut shell is given in the video.
Use can even use a Boondo Jaali with bigger ones.
Keep the fried boondis aside.
Prepare the sugar syrup by heating 1 cup of sugar with 3/4 cup of water.
Add a pinch of salt, cardamom and cloves. Bring it a boil and filter, if needed.
Drop the boondis inside the sugar syrup or Jeera and allow it soak for 5 hours. Or until they are soaked.
Now your boondis are super soft, fluffy and tasty!
- Use a Boondi Jaali with bigger holes. Otherwise, you get smaller boondis in size.
- It’s better to use a coconut shell as I have shown in the recipe video.
- Use sugar syrup of right consistency, for the boondis to soak properly.
- If you use runny syrup, boondis might crack.
- If you use thick syrup, boondis might not absorb it properly.
- Normal Sized Boondi Jaali (or Boondi Jhara or Boondi Mould or Bundi Maker).