Preparing sugar syrup: Mix sugar and water in a pan. Keep the solution on a flame with low heat.

Cook the syrup till you get a single thread consistency. To taste it, take a water in bowl. Put a drop of syrup in it. If it does not get dissolved and is visible, then your syrup is ready.

Keep the sugar syrup on a plate or tray filled with hot water. This will keep the syrup hot as required for the recipe.

Soak the saffron strands in two tea spoons hot water for a minute. Add this solution to the syrup. This will give a nice yellow colour to it.

Preparing the boondis:

Mix gram flour (besan), suji and water to make a smooth batter. Use wired whisk to mix them well as there should be no lumps in the batter.

Mix the water in little quantities. This will give a smooth batter and will help to maintain the consistency of the batter.

After mixing the besan, suji and water together, whisk the batter for another 1 or 2 minutes. This will smoothen the mixture and will become little fluffy.

Batter should be runny, neither thick nor thin.

Now divide batter into 3 parts. One part should be double of another 2 parts.

In larger quantity of batter add yellow colour. In other 2 smaller parts of batter add red and green food colours respectively. Mix nicely.

Simultaneously, heat the oil in a pan for frying. Frying should be done on a medium flame.

For making boondi we need a perforated ladle (the same we use for frying puris). If the batter is too thin, the boondi becomes flat. If the batter is too thick, it will not easily get out of the perforated ladle. First try some boondis, to check the consistency.

Place the perforated ladle maximum 2 - 3 inches above the oil. This will give the round shaped boondis.

Now pour a full table spoon of batter on the ladle and tap it regularly till whole batter gets out of it. Once the boondis are cooked and are soft take them out immediately. (Not crispy, not brown in colour)

You can directly take the boondis out in the syrup. This will help them soak the solution well. After boondis become wet, take them out on a strainer so that the excess syrup will get out.

Add melon seeds, cardamom seeds, pistachios and crushed almonds to the boondis and mix well.

Wipe your palms with water. Take boondis between your palms and roll them to give it a shape of nice round balls.

Your boondis ladoos are ready to relish with family members on auspicious occasion of Dusshera.

My Tip :
Flame should always be kept on medium heat as this will give properly cooked and soft boondis.

In case boondis become crisp, don't add them to the syrup. Crispy boondis will not help the ladoos to bind together.