In a mixing bowl sive gram flour and add water little by little and prepare without forming any lumps a thick flowing consistency batter. If batter is too thin then the boondi may turn flat or soak up lot of ghee. And if too thick you may get tail boondi. You will have to adjust the consistency. Keep aside for 15 minutes.

Now add baking soda and divide the batter into three bowls and add three different food color and mix it well. (This step is optional)

Now heat a kadai with oil take small hole ladle/jhara and place it above the hot oil. Don't keep too much on a height. With a spoon pour batter on the jhara. Slowly tap with the help of jhara, making sure the drops of batter fall into oil. Don't over crowd the boondi in oi.

Stir occasionally and fry till they are cooked. Don't make them crisp or over do the frying. When the oil stop sizzling, remove the boondis. If boondis become crisp then Ladoo won't be soft and they won't be able to absorb the sugar syrup.

After each batch clean the jhara with water and cloth from both sides.

Strain the boondis well with a spoon and then drain over the kitchen paper.

In a thick bottom pot take sugar with water and mix well till the sugar dissolve. Mix well and allow to boil till 1 string consistency. Now add 1 tbsp lemon juice and cardamom powder with sugar syrup and mix well.

Once the sugar syrup cool slightly add boondis and mix well. Add ghee also. Ghee helps to binding the Ladoos.
Now pour roasted cashew nuts and raisin mix well till the sugar syrup is completely absorbed by boondi.

When the mixture still slightly warm prepared the Ladoo.