Crispy Boondi Ladoo
Golden, crunchy gram flour pearls rolled in cardamom-spiked sugar syrup and finished with toasted nuts. A 20-minute Indian sweet that's crispy outside, chewy within.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 cup gram flour (besan)
- 1.5 cups neutral cooking oil
- ¾ cup granulated sugar
- ½ cup water
- 6 pods green cardamom pods, crushed
- ¼ cup roasted cashews, halved
- 3 tablespoons roasted raisins
Instructions
- 1
Heat oil in a heavy skillet over medium-high until a drop of batter sizzles on contact, about 90 seconds.
- 2
Pour gram flour into a squeeze bottle. Drizzle thin streams into hot oil, creating pea-sized pearls; fry 2 minutes until light golden.
- 3
Drain boondi on a paper-towel-lined plate, letting excess oil drip off.
- 4
In a small saucepan, combine sugar, water, and crushed cardamom. Bring to a boil, stirring, then simmer 3 minutes until syrup thickens slightly.
- 5
Pour warm syrup over cooled boondi, stirring gently to coat every pearl without crushing them.
- 6
Fold in cashews and raisins. Let rest 2 minutes for ladoos to set, then serve at room temperature or chilled.
Tools you’ll need
- heavy-bottomed skillet (12-inch)
- squeeze bottle or piping bag
- paper towels
- small saucepan
- wooden spoon
- plate
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