Set a strainer on a bowl and put 1.5 cups of gram flour (besan) in it. Strain it nicely. Then, put 1¼ cup of water gradually and stir it continuously to make a batter.

It should have a free-flowing consistency and should fall in drops in the end. Each drop should be clear as shown in the image below. (Pro tip: The quantity of water should not be more or less than the ratio shown or else you will not have perfectly round boondi).

Then, put a pinch of baking soda and a pinch of food color in the batter and mix them well. Put the batter aside. (Pro tip: Always use red tandoori color or yellow food color to make boondi).

Heat an adequate amount of cooking oil in a kadai to make the boondi. When the oil heats up, take a spoonful of the hot oil and add it to the batter. Mix it nicely. This will make the boondi nice and crispy. (Pro tip: Always fry boondi in a thick kadai and on high heat for perfect round shape. If it is thin, reduce the flame to medium and then fry the boondi).

Hold a perforated ladle or skimmer (jhara) on top of the hot oil at a distance from the kadai. Pour a ladle of batter on it. Do not shake. Let the boondi fall freely on the kadai below. This will prevent the later ones from sticking to the partially fried boondis in the kadai. (Pro tip: You can make boondi with anything that is a bit large and has holes in it such as a grater, vegetable masher).

When they are fried properly to a lovely golden-brown color, remove them and keep them aside on a plate to cool down.

Now, to make the sugar syrup, take a separate kadai that can be covered easily. Put 1.5 cups of sugar and an equal quantity of water (1.5 cups) in it. Let it come to a boil. (Pro tip: The measuring cup or utensil should be the same one used to measure besan. Do not mind if the chashni is more. It will add to the softness of the laddus and prevent them from becoming dry after some time).

Now, add 1 tsp of cardamom powder and a pinch of saffron (kesar) in it. Let it boil for another couple of minutes to make a sticky sugar syrup. Check the doneness. It should be sticky but leave no strands in the wake.

Then, turn the flame to low and put the fried boondi in it. Mix them all nicely with the sugar syrup, but do it gently starting from the sides and working inside.

Now, turn the flame of the gas stove to low, cover the kadai, and cook it for 2 to 3 minutes. Then, remove the cover and check to ensure that the boondi have absorbed the sugar syrup completely. If it has, switch off the gas stove, cover it again and let it sit for 2 to 3 minutes more to cool down.

While the boondi cools down, take another pan and dry roast 2 tbsp of peeled melon seeds or 2 tbsp of peeled watermelon seeds (whichever you have) separately on a low flame, stirring them continuously to prevent burning and rendering a bitter taste. Now, put the roasted seeds in the laddu mixture and mix them nicely. (Pro tip: Always roast the seeds nicely before adding to the laddu mix. Fried and puffed seeds add to the taste and flavor of the laddus).

Now, take a handful of the laddu mix in your hand, put some chopped pistachios in it, and then, shape all the laddus, one by one.

In this way, your sweet and tasty homemade boondi laddoo will be ready. Arrange them on a plate and serve.