In a mixing bowl add gram flour, fine semolina, orange food color and a tiny pinch of salt. Mix well.

Add water little by little and mix the batter well without any lumps.

The batter should be free flowing, adjust the quantity of water to get the right consistency.

Meanwhile heat oil for frying. Once it is hot, set it on medium flame. Take size-1 Boondhi Ladle that has the smallest holes. Place it directly above the oil for frying at around ½ feet distance. It can either be rested on a tall container or you can hold it too.

Pour the batter all over the ladle and gently tap the rod with your hand. This ensures that the boondhis fall into the oil. Alternatively, if you have placed the ladle on a tall container, then tap the handle on it. Continuously do this until the batter has gotten over. Wash and pat dry the ladle for next batch.

Let the boondhis cook for a minute or so. Take them off the oil and drain them well on a tissue.

Repeat this with rest of the batter and it is important to keep the temperature of the oil same for every batch.

For even sized boondhi, it is essential to wash the ladle of any residual batter.

To make the sugar syrup, mix sugar with water and let it come to a boil.

Add crushed cardamoms and rose essence (if using) and continue to cook the syrup on medium flame.

When the sugar syrup reaches one string consistency (when the syrup is wiped off from the spoon with your fore finger and touch between your thumb, a string should form) it is ready.

Add prepared boondhi to the sugar syrup.

Next add chopped and roasted pistachios along with dry roasted melon seeds.

Mix well and cook this for 2-3 mins. Remove from heat and keep it covered for 20-30 mins.

To make the ladoos, grease your palm with ghee and take palm full of boondhi, make ladoos. Repeat this with rest of the boondhi.

Store these in an airtight container. Should stay good for 5-7 days.