• Start with making the sugar syrup by mixing together sugar, water, cardamom powder, yellow food colour, black cardamom seeds and bringing them to a boil. Simmer and skim any impurities. Thicken the sugar syrup to a one sting consistency and once it reaches this stage turn off the heat and add the melon seeds.
• Mix together besan, yellow food colour and water to make a batter. Pour oil in a deep vessel for deep frying. Heat the oil to medium to high. Hold a perforated frying spoon over the hot oil and pour a little batter on to the spoon. Let the droplets of the batter fall from the perforated spoon into the hot oil, repeat the process again. Remove the perforated spoon and fry the boondi till it turns crisp. Remove from hot oil and straight away add it to the warm sugar syrup. Stir in syrup and leave it there for 10mins. Remove from the syrup and keep aside in a plate to cool. You can serve it warm or cold.
• Repeat the same with the remaining batter.

Extra shots - How is Besan made?

• Besan - Chana dal is lightly roasted to remove any moisture but carefully to not give any colour. Now cool and grind it to a fine powder to get besan.

Extra shots- How is Channa Dal made?

• Chana dal - kala chana is soaked overnight and then dried in the sun. It is then lightly crushed to remove the out skin and split it. Skin is removed and we get chana dal.

Extra Shots- How is Sattu made?

• Sattu - kala chana is soaked overnight and then dried in the sun. It is then roasted and cooled. Then powdered to get chana sattu.

Extra Shots- How is Roasted Channa Dal made?

• Roasted chana dal - is chana dal that is roasted to remove moisture.