In a mixing bowl sieve the gram flour and add water little by little and make without forming any lumps a thick flowing consistency batter. If batter is too thin then the boondi may turn flat or soak up lots of oil and if the batter is too thick you may get tail end boondi. You'll have to adjust the consistency. Keep it aside for 15 minutes.

Now add baking soda and divide the batter into three bowl and add three different food colour. And mix it well.

Now heat a kadai with oil take a small holes ladle or jhara and place it above the hot oil. Don't keep too much on a height. With a spoon pour batter on ladle. Slowly tap with the help of ladle, making sure the drops of batter fall into oil. Don't over crowd the boondi in oi.

Stir occasionally and fry till they are cooked. Don't make them crisp or over do the frying. When the oil stop sizzling, remove the boondis. If boondis become crisp then they won't be soft and they won't be able to absorb the sugar syrup.

After each batch, clean the jhara with water and cloth from both sides.

Strain the boondis well with a strainer and then drain over the kitchen paper.

Now make sugar syrup. In a thick bottom pot take sugar to that 1/2 cup of water and cardamom and mix well till the sugar dissolve. Mix well and allow to boil till you attain 1 sting consistency. Now add 1 tbsp lemon juice with sugar syrup and mix well.

Now add boondis and mix well. Add ghee and roasted cashew nuts and raisin mix well. switch off the flame. And cover it.