Indian Gram Flour Sweet Balls
Golden, delicate gram flour spheres bound with ghee and sweetener, then rolled in pistachios. A classic Indian sweet that's surprisingly simple yet impressive at the table.
- Total time
- 30 min
- Servings
- 12
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 cup gram flour (besan)
- ¾ cup ghee
- ½ cup granulated sugar
- ¼ cup roasted chickpeas (optional, crushed)
- ¼ cup roasted peanuts (finely chopped)
- ¼ cup shelled pistachios (finely chopped)
- ½ teaspoon ground cardamom
- ⅛ teaspoon saffron threads
Instructions
- 1
Pour 1 cup of gram flour into a medium bowl. Using a wooden spoon, mix in 0.5 teaspoon of ground cardamom and 0.125 teaspoon of saffron threads (crumble them between your fingers as you add). This distributes the spices evenly.
- 2
Add 3 to 4 tablespoons of water to the gram flour mixture, one tablespoon at a time, stirring until you have a smooth, pourable batter about the consistency of thin pancake batter — no lumps. The batter should flow easily off a spoon but not be watery.
- 3
Set a 10-inch stainless steel skillet over medium heat. Pour 0.75 cup of ghee into the pan and let it heat for 1 minute — you want it hot but not smoking. Test by dipping a wooden skewer in the batter, then into the ghee; it should sizzle immediately.
- 4
Hold a slotted spoon with 2 to 3 mm diameter holes (or a boondi ladle, which is traditional) 2 to 3 inches above the hot ghee. Using your other hand, pour batter slowly onto the spoon so thin streams drip through the holes into the oil. Work quickly but calmly — the batter should form tiny, uniform spheres as it hits the oil. Fry for 15 to 20 seconds until they float and are light golden, then scoop them out with a slotted spoon. Drain on a paper towel-lined plate.
- 5
Continue frying batter in batches until all of it is used. You should have approximately 3 cups of cooked boondi. Let all the fried boondi cool to room temperature on the paper towels — this takes about 5 minutes.
- 6
In a large mixing bowl, finely chop 0.25 cup of roasted peanuts and set aside. Pour 0.5 cup of granulated sugar into a separate small bowl and set aside.
- 7
Add the cooled boondi to the large bowl. Pour 0.25 cup of ghee over the boondi and gently fold together using a rubber spatula for about 1 minute — you want the ghee to coat every sphere without crushing them. The boondi should just begin to hold together when squeezed, but remain distinct.
- 8
Sprinkle the sugar over the boondi mixture and fold gently for another 30 seconds. Add the chopped peanuts and 0.25 cup of finely chopped roasted chickpeas if using, and fold once more. The mixture should now hold together when pressed.
- 9
Place 0.25 cup of finely chopped roasted pistachios in a shallow bowl. Working with one ladoo at a time, pinch off a golf ball-sized portion of boondi (about 1.5 inches in diameter). Using both hands, roll gently between your palms for 2 to 3 seconds until firm and compact. Roll immediately in the chopped pistachios to coat all sides, then place on a parchment paper-lined plate. Repeat with the remaining mixture.
- 10
Let the ladoos rest at room temperature for 10 minutes so the ghee sets slightly — they will become firm enough to handle without falling apart. Store in an airtight container in a cool place for up to 5 days, or refrigerate for up to 2 weeks.
Tools you’ll need
- 10-inch stainless steel skillet
- medium mixing bowl
- small bowl
- large mixing bowl
- slotted spoon
- wooden spoon
- rubber spatula
- shallow bowl
- boondi ladle or slotted spoon with 2-3mm holes
- paper towels
- parchment paper
- measuring cups and spoons
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