1 cup heaped Bengal gram flour
(Fry the cashews, raisins and cloves in little ghee)
Oil for deep-frying
(Tip: after sugar is dissolved, it becomes sticky and in 2 minutes it becomes half string consistency)
Remove from fire and mix cardamom powder, cashewnuts, raisins, saffron, kesar color less than 1/2 pinch, and cloves.
Meanwhile, as the syrup is getting ready, mix Bengal gramflour, rice flour and cooking soda to a bajji consistency adding very little water.
Keep in medium flame if you think the syrup has cooled down. The boondhi syrup consistency should not be too dry or too damp. If its too dry it means you have added more boondhi, if damp, you have to add more boondhi. Make medium sized balls out of the boondhi mixture and the laddu is ready.
Note: The Laddus in the above shown photo does not contain raisins, cashews and kesar color.