Preparing sugar syrup dissolve sugar, saffron threads and water in a pan and keep it on the stove top.

Cook the sugar solution till it reaches one thread consistency

Making boondi for motichoor ladoo:

Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.

Heat oil for deep frying in a kadai or pan. the oil has to be moderately hot.

Take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

Fry the boondi (gram flour balls) till they become golden. don't over fry or make them crisp. when the oil stops sizzling, remove the boondis

This step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup.

For collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.

Make all the boondis like this and keep on adding them immediately to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.

Add the magaz/melon seeds and black cardamom seeds. mix well.

Apply some oil or ghee on your palms and shape the motichoor ladoos