Take a wide frying pan or kadai.
Add borugulu and fry them for 2-3 minutes or until they turn crisp. Keep them aside.
In the same pan, add 1/2 cup jaggery and 1/8th cup of water. Reduce the flame to low.
Stir continuously until jaggery melts. Filter the jaggery syrup and boil it till it turns frothy.
Take a small bowl or plate with little water. Now put 3-4 drops of jaggery syrup. If the jaggery syrup forms a softball then the syrup is ready with good consistency else we need to boil the syrup for 2 more minutes.
Turn off the flame, add the earlier fried borugulu to the syrup.
Mix well until jaggery syrup is nicely coated.
Grease your palm with ghee, take a small portion of the borugulu.
Make a nice circular ladoo with your hands and keep aside.
Crispy borugula undalu is ready to eat. Store them in an air-tight container or zip-lock bags.