Mix besan and water to a batter not very thin not very thick. A flowy consistency but not free pouring. See the pic

Problem noted: too thin batter will not make boondi, too thick batter will make perfect shape but it will be very hard

In the mean time prepare sugar syrup.. add sugar and water and make a syrup which should be sticky with no stirng consistency.

Heat Oil in kadhai or wok. once the oil is sufficiently hot.. Not too hot not cold also.. take a strainer spoon and pour the batter over it in a circular motion.. Keep the spoon little close to the oil.. Note: dont move the spoon or shake it.. let the boondi fall on it's own or else the shape of boondi will get disturbed.

Fry for 2 minutes or until done and dish out.

Dip the hot boondi into the warm syrup and leave it for 1 to 2 minutes or until the boondi soaks the syrup completely.

Take out the boondi and then spread on a plate and keep aside for 3 to 4 hrs.. ensure proper anti ants precautions are taken.

After 3 to 4 hrs your boondi will be ready with each grain separate.