Cooking  Time : 2 hours

• Mix gram flour in water and blend it thoroughly to make a batter.
• Put a drop of the batter in a little water. If it floats, it means that the batter is ready to use otherwise blend a little more.
• Keep aside 2 cups of the batter and mix saffron colour in the remaining batter.
• Mix sugar. in water and prepare a syrup of ˝ thread consistency. add saffron to it.
• Warm ghee in kadai. lower the flame, hold the colander above the kadai and force the batter through it with the  help of spatula.
• Fry boondi till golden brown and then transfer into the sugar syrup container. Repeat the same till the whole batter is used up wash the colander every time before adding a fresh lot
• In the remaining batter (2 cups) mix red colour and prepare boondi’s in the same way, but do not put it in the sugar syrup.
• Keep stirring   the boondi’s in the sugar syrup so that it does not stick to the container.
• Add the red boondi, rosewater, almonds, pistachios, cardamom seeds saffron and rose petals in the prepared sweet boodi. 

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