Sift besan into a large bowl.
2- Add pinch of baking soda and 1/2 cup + 3 tablespoons water and mix to form a free flowing batter.
3- Let the batter rest for 15 minutes and then remaining 1 tablespoon water.
4- Heat oil or ghee in a kadai/wok on medium-high heat. I used a mix of oil and ghee to fry boondi.
Place the ladle 3 to 4 inches above the surface of oil. Once oil is hot, pour batter into the ladle, do not spread by spoon. Let it fall on its own.

Move the ladle around the kadai as the batter falls, so that boondis don’t clump together and spread well.
6- Fry for 30 to 40 seconds, do not over cook. Remove the boondi immediately from hot oil.
7- For the next batch.
8- To make the sugar syrup, heat 1 cup sugar (200 grams) with 3/4 cup water on medium heat. Add food color if using.

Then the sugar dissolve. Then let it boil for 5 minutes. Add the cardamom powder.
Turn off the heat and add the fried boondi. Mix well.
Cover the pan and let the boondi sit in the pan until it soaks all the sugar syrup.
Stir the boondi and serve.