For the sugar syrup
Combine the sugar and 1 cup of water in a non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.

Combine the besan and ½ cup of water in a bowl and mix well till no lumps remain. Keep aside.

Heat the ghee in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the ghee.

Dip-fry the boondi over a medium flame and remove using a slotted spoon and put them in the warm sugar syrup and mix well.

Serve immediately garnished with cardamom powder.

Tip:
Hold the perforated spoon 3 to 4 inches above the kadhai as the ghee is very hot.