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Boondi Ladoo (Sweet Fried Chickpea Balls)
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To make this recipe, you’ll need a wide skimmer with holes to allow drops of batter to fall into ghee. The mesh type won’t work properly. Substitute vegetable for ghee to make a non-dairy version.

Serves: About a dozen

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North Indian Vegetarian-Dairy Dessert

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1 cup sugar
1-1/2 cup water
1 cup gram flour (chickpea flour)
1/4 tsp. cardamom powder
6-8 chopped almonds
Ghee, to fry


  1. Combine the flour and 1/2 cup water to create a thin batter. Batter should be thin enough to drop through holes. Add water if needed for desired consistency.
  2. Combine the sugar and 1 cup water and bring to a boil over medium high heat (heat about 8 minutes to 220F). The syrup should be slightly sticky when done. Keep warm.
  3. Cover bottom of skillet with ghee (about 1/2 inch) and heat over medium high heat.
  4. Add drops of batter to hot ghee. Use the skimmer and let the batter fall through the holes into the skimmer. Hold the skimmer just a couple of inches above ghee for best results.
  5. Fry boondi until golden brown then remove and place directly into syrup. The boondis will absorb the syrup.
  6. Wipe off skimmer and repeat until batter is used up.
  7. Add the cardamom and almonds to the bonndi and syrup mixture and mix well. Let sit for 5-10 minutes then remove to a plate to cool.
  8. When cool enough to handle, make golf ball sized balls in the palm of your hand.
  9. Set aside to firm up then enjoy.

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