Firstly strain the besan over a strainer then add a pinch of baking soda. Mix it well. Then add water as required to form a smooth, lump-free paste. It should be of flowy consistency.

Now divide the paste into 2 parts & add the food colour of your choice. I have added a pinch of red & green food colour. Mix it well with the paste. Now cover it and keep it aside for about 10 mins to set.

Now let's come to making of sugar syrup. Heat a pan & add sugar and water (quantity are mentioned above). When the sugar gets dissolved, add a pinch of elaichi powder, kesar. Mix it well. Then add 1 tsp of lime juice & mix it again. This is done, to prevent sugar syrup from crystalising. Now cook it until the syrup becomes sticky in consistency, just like we make rasgulla syrup.

Now let's come to boondis. For making boondis, heat a kadai, add oil in it. When the oil becomes hot enough, with the help of below mentioned spatula, pour the besan mixture over it, little by little. The besan droplets will fall off by its own, refer below mentioned image. Now fry the boondis well from both the sides. Remove them from the kadai.

Let's do the same process with the rest of the batches. When you are frying a different colour boondis, remember to wipe the spatula well before pouring the second colour over it. Fry the second colour boondis in the same way.

Now add the boondis to the sugar syrup. Mix them well with the syrup. Remember, the sugar syrup should be lukewarm. Now cover the pan and let it soak into the syrup for about 1 to 2 hours.

After 2 hours, you can enjoy this sweet and juicy boondis.