For the Besan Batter

1. Take a big bowl and mix besan with water, add little by little the water and ensure no lumps are formed into the besan batter.
2. Keep stirring continuously to make a smooth batter.
3. Now take 2 separate small bowls and make similar batter from besan with just 1 tbsp besan in each small bowl and add a pinch of orange and green colour to this mixture. (We are doing this step to make coloured bundi’s for the ladoos, which we will add to the main bundis later).
4. For the Sugar Syrup -Take a thick bottom pan and add water and sugar to it and heat this on medium to low flame to form one thread consistency sugar syrup. Keep stirring in-between and add in Kesar to this liquid. This process of making sugar syrup will take approximately 15 minutes.
5. Now take a kadai and heat the oil in it for frying the bundis.

For Deep Frying the Bundi’s

1. Take the besan batter and pour it over a sieve with round holes and tap it gently with a spoon so that small balls of besan fall into the oil.
2. Keep the sieve low and not too high above the kadai else perfect balls won’t be formed.
3. Keep repeating this process till all your besan is used.
4. Same process you need to do for the colour bundis.
5. Now pour the bundis into the sugar syrup and mix well.
6. Add in the cardamom powder to the fried bundis mixture and stir well.
7. Let it cool only for few seconds.

For making the Ladoos

1. Wet your palms nicely and start making the ladoos by pressing one or two tbsp bundi in your palms to form a ball. The mixture needs to be still hot and if it cools the balls won’t be formed.
2. Keep using the water by wetting your palms nicely to form teach ladoo.
3. Once you are done making all the ladoos, take one ladoo each again and press again to reshape them to form a perfect ball, repeat this process for all the ladoos.