For 4 Person(s)
In a wide bowl add the besan, rava (if not already fine, pulse it once in the mixer) a pinch of orange food colour and baking soda. Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.
In a pan add sugar and add 1 1/2 cups of water and bring it to a boil.
Heat until the sugar gets dissolved, stirring in between.
Once the sugar dissolves, stop stirring and boil until it reaches "one string" consistency. (To check for one string consistency, take the sugar syrup in between your thumb and index finger and it should form one string when pulling it apart.
Switch off the flame and add the orange food colour and cardamom powder and mix well.
Keep it aside.
Heat oil in a wide pan for deep frying. Let’s start preparing boondis now.
You need 2 perforated ladles for making boondi. The ladle with small holes to make boondi and another one to take out the boondis from oil.
Pour a ladle of batter to the perforated ladle, keeping the ladle on the top of the oil and let the boondis fall into the oil.
Let the boondis cook but don’t allow them to cook until crispy. Just take it out when they are done and yet soft. Drain the excess oil by placing them on a tissue. Repeat this for the rest of the batter.
Just heat the sugar syrup for few seconds till it becomes warm. Switch off the flame and add the boondis to it and mix evenly. Boil 2 tbsp of water in a sauce pan. Transfer the boondis coated with sugar syrup (The boondis would have observed the syrup and will be firm only) to a mixer. Let the water nicely boil. Add the hot water to this and pulse them in a mixer. Transfer it to a plate. Sprinkle the rose water and add the chopped almonds.
Start making ladoos. This mixture may be little moist, but don’t worry. After few minutes it will be firm.