In a small tadka pan, heat a tbsp of ghee and fry two tbsp of cashews plus raisins.

Fry until golden color, switch off and set aside.

In a mixing bowl, take one cup of besan flour after sieving.

Add a pinch of baking soda. Baking soda gives a puffy light texture to the boondis.

Next, add 1/2 tsp of natural red food color. I used a orangish-red color.

Add two tbsp milk and mix water slowly to make a lump-free batter.

Water should be added gradually. Add the remaining two tbsp of milk also and make a batter which is slightly thinner than bajji batter.

Heat oil in another frying pan to deep fry the boondis.

Hold the boondi ladle and pour the batter, do circular motions. Don't worry about the shape of the boondis as we are going to crush them anyway.

Do not crowd the oil with more than one large scoop of batter. Decide based on the size of your pan and oil. The boondis should come up instantly and fry with the sizzling sound.

In a few seconds, the sound will settle down. Do not fry until crisp because we need soft-cooked besan droplets.

Use another slotted spoon to take out the cooked boondis and store it aside.

Do the same for the rest of the batter.

Take half of the cooked boondis in a blender and do a few pulse runs. We need to just crush the boondis. You can do this with your hand but I prefer to use pulse mode.

Mix the crushed boondis with the rest of the boondis well. Set aside.

In another pan, add one cup and two tbsp of sugar with half a cup of water.

Let the sugar boil in medium heat. Add half a tsp of cardamom powder.

When the sugar reaches one string consistency switch off the heat and add a few drops of lemon juice. Lemon juice prevents further crystallization of sugar syrup.

Next, add the Boondis into the syrup or vice versa.

Also, add the ghee fried cashews and dry grapes.

Mix well and let the boondis soak in syrup for a few minutes. Cover the pan and leave it for five minutes.

In five minutes the boondis will absorb the sugar and become softer.

When the mixture is still warm grease your palm and make small lime size motichoor ladoos. If you feel the mixture is completely cooked down, you can warm it up a little bit for a few seconds.