For boondi:
2.5cups - gram flour 
500 ml. Milk
1/2 tsp- Cardamom powder
3 cups - Ghee for deep frying
a fine holed shallow strainer spoon
For syrup:
2.5 cups - Sugar
3.5 cups - water
2 tbsp- Milk
few drops Saffron (kesri) colour

Method
1. Put sugar and water in a vessel and boil.
2. When sugar dissolves, add milk.
3. Boil for 5 mins 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.

For boondi:
7. Mix flour and milk to a smooth batter.
8. Heat ghee in a heavy frying pan.
9. Hold strainer on top with one hand.
10. With the other pour some batter all over the holes.
11. Tap gently till all batter has fallen into hot ghee.
12. Stir with another strainer and remove when light golden.
13. Keep aside. Repeat for remaining batter. Immerse boondi in syrup.
14. Drain any excess syrup. 
15. Spread in a large plate. Once they are little cooled, take them to the mixer jar. Warm the milk and add it to the boondhi. the boondhis will be dry thats the reason we are adding milk. We can also boil water and add it instead of using milk
16. Give a couple of pulse and make it to a coarse mixture. Add rest of the nuts and mix well
17. Take the coarsely ground ladoo mixture in a bowl. Make lemon sized balls out of the ladoo mixture. Initially these ladoos are sticky but these ladoos will become firm upon cooling.