Ingredients

1. 2 cup basen
2. 1and 1/2 cup sugar (raw sugar)
3. 1/2 teaspoon cardamom powder
4. 1/2 teaspoon saffron
5. 1/4 cup milk
6. musk melon seeds
7. pistachios
8. Water
9. Oil

Preparation 

1. Sieve basen powder
2. heat milk to lukewarm temperature and mix saffron and stir well until the colour of milk changes to a yellowish-orange colour.
3. Add this into the besan powder and mix well
4. Add water until the batter turns to a flowing consistency
5. heat oil in a pan
6. pour a spoon of the batter onto a perforated ladle
7. allow the batter to fall into the hot oil in droplets
8. fry the boondhi and remove it from the oil when it turns slightly golden in colour
9. In a separate pan, big enough to mix boondhis, prepare sugar syrup
10. switch off the flame and add the boondhis and mix well
11. keep it aside for 10 minutes
12. If the boondhis are big in size, crush them using a blender (4 pulses will do) 
13. Add musk melon seeds
14. take the adequate amount in your hand and shape the ladoos into small lemon sized balls
15. garnish with pistachios on top
16. refrigerate and serve

7:09 AM