In a bowl sieve the gram flour and baking soda.
Add water and make batter. The batter consistency should be of a dropping consistency. Add in colour and mix well.

Heat oil on medium heat and drop a pea size batter if it rises immediately then the oil is ready to deep fry. Using a slotted ladle or a grater pour the batter over slotted ladle. Keep the ladle not too low nor high. The batter will form droplets in the oil. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil. Repeat the process with rest of the batter.

In a pan add 3/4 cup sugar and 1/2 cup water and bring it to boil until 1 thread consistency.

Add the fried bundis into the syrup and add the pistachios, trutti frutti, cardamom powder, raisins and saffron. Add 1 teaspoon of ghee and gently toss them and mix till boondis are well coated in sugar syrup.

Cover and let it absorb the bundi’s for about an hour or so before putting them in the pastry cases.
Fill the pastry cases and serve. These will keep for a week. Store in airtight container.