Keep all the ingredients ready. Fry cashews and raisins in ghee. Keep it aside.

To make boondhi: Sieve gram flour and make batter by adding water little by little. Add baking soda, salt and mix it well. The batter should neither be very thick nor thin.

Heat a pan with oil. Pour the batter over the skimmer spoon (jalli karandi) and spread it using another ladle such that the tiny droplets of batter falls into oil. First check the batter consistency using little batter. The Boondi should come in a medium round shape. If it’s too watery boondi will become crispy soon. If it’s too thick, it will not come in round shape. Adjust the consistency accordingly.

Once you drop the droplets of the batter into oil, just fry for 2-3 seconds or until the bubbles starts reducing. Repeat the procedure on medium heat for rest of the batter. Store boondhis in a mixing bowl and close it with lid.

Now make sugar syrup. Boil sugar along with water on a medium heat until sugar is dissolved in water. Add cardamom sugar powder. Then reduce flame to low and keep boiling until you get 1 string consistency.

Take a cup of Boondhi and grind it in a blender for 2-3 seconds. Do not make it as a paste. Add this to rest of the boondhi.

Pour sugar syrup over Boondhis along with cashews and raisins. Mix it well and smash it with the use of mathu. Add ghee and give it mix. Press from top and leave it for 5 to 10 mins or until boondhi absorbs the syrup.

When the mixture is warm start making balls out of it.

Laddus are ready !