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 coloring. 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 crispy. 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 coloring and mix well.

Add boondis to this syrup and mix well.

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

Pour this over the boondi and mix well.

Let this set for 2 to 3 hours until it gets crystallized and non-sticky. Then Serve.