Warm the oil in a frying pan. Besan and a pinch of baking soda must be merged in a bowl. Now, gradually add water and make boondi batter. The mixture should never be either too deep or too skinny. Then, mix in a pinch of food colouring. The bowl should be mixed thoroughly with no lumps. If the mixture is ideal, you will get shaped boondi with no rear. When you get rumps in your boondi, add enough water or besan to adjust.
Using the boondi utensil, put a few drops of the mixture into the centre. Pouring too much will induce lumps. The boondi particles are seen dropping into the oil. Spread the batter with a ladle to enable the boondi to flow down.
Cook them over medium flame, turning them softly. They should be cooked but not crunchy. Detach from oil and apply on a tray covered with towels.
In a pan, combine the palm jaggery and water. Once the palm jaggery has fully melted, stretch the palm jaggery syrup through a sifter. Reinstate the jaggery syrup in the pan. Make the syrup arrive at a boil over medium heat. Once the droplets start to appear, check the continuity with a fall of the syrup.
In a small pan, heat the ghee and add the cashews. Once made of gold brown, add the dry grapes and cardamom powder. Turn the heat down and tuck it away.
When the boondi is completed, move it to a large bowl. Add fried cashews and raisins to the boondi now. Just add the karupatti syrup. Repeat till the batter is concluded. Allow the boondi to soak up the palm jaggery syrup. If you leave it for too long, it'll become hard to make ladoo once the combination has cooled down. It should take no more than 10 minutes.
Start making ladoo while the mix is still hot. Butter your palms with ghee, then take a little bit of the boondi mix and squeeze it with your hand and make ladoo.
Allow the ladoo to relax for 4 hours to stiffen and attain the required surface. Serve it 4 to 5 hours later. Maintain the rest in a sealed jar out the front.