1. Put sugar and water in a vessel and boil.

2. When sugar dissolves, add milk.

3. Boil for 5 minutes till scum forms on top.

4. Strain and return to fire.

5. Add colour and boil till sticky but no thread has formed.

6. Add cardamom powder and mix. Keep aside.

1. Mix flour and milk to a smooth batter.

2. Heat ghee in a heavy frying pan.

3. Hold strainer on top with one hand.

4. With the other pour some batter all over the holes.

5. Tap gently till all batter has fallen into hot ghee.

6. Stir with another strainer and remove when light golden.

7. Keep aside. Repeat for remaining batter.

8. Immerse boondi in syrup.

9. Drain any excess syrup.

10. Spread in a large plate. Sprinkle few tsp. hot water over it.

11. Cover and keep for 5 minutes.

12. Shape in laddoos with moist palms.

13. Cool and keep open to dry, before storing in containers.

Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated