Sieve besan, add water little by little to make batter. The consistency of batter should be such that if a spoon is dipped in it, it should coat the spoon not too thin or not too thick. (Follow my YouTube channel, aajichya haatcha to better understand the process).

Let the batter stand for half an hour.

Heat ghee in a big frying pan (kadhai), add little batter to check if the ghee is hot or not.

Take a slotted spoon, usually used for deep frying foods. Hold it above the heated oil. Pour batter on the spoon and tap it. Small drops of bundies will drop in the oil. Fry them till golden brown on medium flame. Fry all the batter, frying in batches. Fry melon seeds.

Put sugar in a pan and add equal quantity of water. boil the mixture. After sugar melts, boil for further 7 to 8 minutes to prepare sugar syrup. Sugar syrup should be little more than one string consistency.

Add cardamom and saffron milk to the syrup.

Add all fried bundies and melon seeds in syrup. Keep it for 15 to 20 minutes, stirring once in a while.

Shape the mixture as ladoos when it is still bearably hot. For binding you can crush some bundies.

12 to 15 medium sized ladoos can be made with this quantity. Shelf life of ladoos is 5 to 6 days.