In a large kadai, take sugar and water food colour and allow it to boil until syrup thickens slightly. do not allow sugar syrup to attain string consistency. Add cardamom powder and lemon juice to sugar syrup. It prevents sugar syrup from crystallizing.

Now, in a large bowl mix besan flour colour, and milk until smooth. Add baking soda to it and mix well.
Heat ghee in a large deep frying pan.
Place a perforated ladle on top of the oil and add some of the batter.
Allow them to fall into the hot oil and cook until golden and soft. Place them on a tissue to remove excess oil.

Now Add prepared boondi.
mix well and make sure to coat all the boondi with sugar syrup.
continue to cook for 2 -3 minutes or until sugar syrup thickens.
cover and keep aside for 10 minutes.
after 10 minutes, sugar syrup is absorbed completely by boondi.
add dry fruit. mix well.

Prepare the ladoo taking a small amount of boondi.
finally, motichoor laddo is ready to be served or refrigerate for a week.