Boondi ladoo
Boondi ladoo/Indian sweets

Besan flour/Bengal gram flour: 1 cup
Rice Flour: 1 tsp
Kesari color: a pinch (option) But I used to get the yellow color ladoo
Baking soda: a pinch
Oil:  enough to deep fry
Mix all the dry ingredients together and add water slowly. The batter should be at "Bajji" consistency (not too runny nor thick)
Heat the oil for deep-frying. Hold the boodi plate or colander over the heated oil. Pour a big ladle of batter, hit the side of ur plate with a spoon, it should drip through the hole. Don’t fry crispy the bondis, they should be soft take when they are off cooked.
Note: if the batter is watery, the boondi are flatten if the batter is very thick doesn’t pass through the hole!
Ingredients should be added in sugar syrup:

Cashew: few broken
Saffron: few strands
Raisins: 1 tbsp
Rock sugar/sugar candy/Kalkandu: few pieces
Clove: 3 or 4 powdered
Green cardamom: 5 or 6 powdered
Ghee: 1 tsp
Fry the cashew and raisins in Ghee and keep aside.
Sugar syrup:
1 ½ cup
Water: 1/2 cup
Mix the sugar and water in a pot.
Bring it to boil.
Sugar should dissolve and let the syrup become to ½ string consistency. (I would say, once it starts to boil leave exactly 7 to 9 min and check the syrup! It should be 1/2 string consistency.
Take out from the stove and add the saffron, green cardamom, clove powder, cashew, rock sugar and raisins + boondi. The sugar syrup should not be hot or cooled.
Cover the mixture and let it cool sometimes. When the mixture is still warm makes the ladoo or form a shape of small balls.
Can be stored in airtight container later. No need of refrigeration!