Take gram flour in a sifter and sieve it. Add in water and mix to a smooth batter.

Add in water slowly and make it into a smooth batter. Now add in some baking soda and food colouring. Mix well.

The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.

Now heat oil for deep frying.
Now take a boondi karandi or a perforated ladle. Hold it over oil.

Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.

Fry the boondi till they are little soft. Drain them and set aside.

Take sugar
and water in a pan, mix well so it is melted. Bring it to a boil and cook till
it attain a single string stage.

When you take the spoon from the syrup and
see, the last drop falling from the syrup form a single string like
consistency.

At this
point, take it off the heat and add in cardamom powder, clove powder, food colouring and mix well.

Now take boondis in a bowl, add in the sugar syrup and use the back of a big ladle to bash the boondis so it gets little mashed up.

Now Heat ghee in a small pan, add in cashews and fry till it is light golden, add in raisans and fry till golden, and mix well.

Pour this over the boondi and add in sugar candy. Mix well.
Take a small portion of this mix and shape it into a tight ladoo.

Do this for all the mixture. Let this set for 2 to 3 hours untill it gets firm. Then Serve.