Dissolve sugar, kesar, water keep it in a pan and keep it on the stove to prepare the sugar syrup. Cook the sugar solution till one thread consistency is obtained.Sugar syrup should be hot when boondi is added in syrup so sugar syrup is made when we cook the boondi. So that we add boondi in hot sugar syrup.

Now make batter of boondi, mix besan, kesar, water. Batter Should neither be thick nor be thin add water depend upon the quality of besan. Means we can add more or less water as mention in recipe. Heat oil for deep frying, Keep in mind that the oil should not be very hot or less hot. It should be moderately hot. So to check simply add one or two drops of besan flour, if it comes up steadily, oil is appropriately hot but if it comes up too quickly, it is very hot and u'll have to cool it a bit

Now take a large spoon of the batter (besan) and pour it to perforated spoon so that perforated batter falls down and u'll get the small boondi. Now fry these boondi just till they get golden, try not to overfry or make them crisp.Now collect the fried boondi and drain off all the extra oil and dip it in Sugar syrup. Make sure that the syrup is also hot. Allow the boondi to absorb syrup.