1. In a large deep vessel, put the sugar and water and bring to a boil.
2. Once the sugar dissolves, add in the milk.
3. Boil for 5 minutes or until scum forms on top.
4. Strain with the strainer spoon and return to stove.
5. Add in the saffron color and boil until it is sticky but no thread has formed.
6. Add in the cardamom powder and mix well. Then set aside.

For Making the Boondi:

1. Mix the flour and milk together to form a smooth batter.
2. Heat the clarified butter in a heavy frying pan.
3. Hold the boondi-strainer over the frying pan with one hand.
4. With the other hand, pour some batter all over the holes.
5. Tap gently until all of the batter has fallen into the hot clarified butter.
6. Be careful to stay away from the stove as the ghee might sputter a little.
7. Stir with another strainer and remove once it is light golden in color.
8. Set aside on a paper towel, and repeat the process for the remaining batter.

For Making the Laddoos:

1. Partly crush/smash 1/4th of the fried boondi with hand; immerse all the fried boondi in the syrup.
2. Drain any excess syrup and spread in a large plate.
3. Add the chopped dry fruits to this mixture.
4. Sprinkle about 2 tsp of hot water over it.
5. Cover and set aside for 5-10 minutes so the boondi soaks up the syrup and it becomes soft.
6. Once it gets sticky, and cool enough to handle, take a small portion of the boondi mixture and shape into small round balls with moist palms.
7. Do the same for all laddoos.
8. Arrange on a plate and keep open to dry so the laddoos solidify.
9. One they are hard enough, you can store in an air-tight container and keep in the refrigerator for upto 2 weeks.

Makes:25 Laddoos

Courtesy: http://funnfud.blogspot.com/