Making Sugar Syrup:
Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
Once it reaches one thread consistency,switch off the flame. keep the sugar solution aside.

Making boondi :
Make a smooth flowing batter of the gram flour/besan and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.
Heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. take a perforated ladle/spoon.

Making ladoo:
For collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.
if the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. no need to bother about the tailed boondis as we will be pulsing them in the blender later.

Make all the boondis like this and keep on adding them immediately to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.
in a blender or mixer add 1/4 of the boondi,cardamom and add 1 tsp of hot water and pulse the boondi mixture for a few times to get a smaller shape.
don't pulse too much otherwise you won't be able to shape the ladoos. the amount of water to be added depends on the texture of the boondis.