Take the besan. To it add 1 cup water approx to make a flowing batter. To it add 1 tablespoon of oil. I also added haldi for colour.

Take oil in a pan and heat the oil. To check the temperature, drop the batter. If it comes up the oil is ready.

To check the consistency of batter, with a spoon drop the batter in the oil. If it forms a tail, the batter is too thick, add water. If it becomes flat, the batter is too thin, add besan. If it is round then take a perforated ladle and pour the batter on the ladle. The batter will start dropping.

Fry the boondis on low flame and collect them on tissue paper. Once all the boondis are fried make the syrup.

Take 1 cups of sugar. To it add half the amount of water (i.e. 0.75 cup). Now boil the syrup till it becomes sticky or half string consistency. Add cardamom and a pinch of turmeric for colour.

Once the syrup is ready switch off the gas and cool it down little bit. The boondis should be added to warm syrup.

You can also add cashew and raisins at this point.

Add the boondis and mix it properly. Continue mixing at regular intervals.

Leave the boondi overnight and it will absorb all the syrup and you will get nice dry boondi.