Mix besan with just enough water to make a thick batter.
Add the yellow color or kesar.
Heat ghee. Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain out. Continue till all the batter is used. Reserve the fried drops as boondis.
Heat sugar with water and make a sticky syrup of one-thread consistency.
Add fried boondis, almonds, cardamom powder and mix well.
While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.
