Measure 1 cup (200 g) gram flour into a large mixing bowl and sift it to remove any lumps.

Add 1 cup (240 ml) water gradually while whisking, creating a smooth batter of medium thickness – it should coat the back of a spoon without dripping quickly.

Stir in 1/2 tsp cardamom^[1][2] powder and 2 tsp muskmelon seeds, ensuring they are evenly distributed.

If the batter feels too thick, add water a teaspoon at a time; if too thin, sprinkle a little extra gram flour. The goal is a slightly thick but pourable consistency.

Place a deep, heavy‑bottomed kadhai on the stove and pour 1.5 L neutral oil. Heat over medium‑high flame.

When a thin wisp of smoke rises, the oil is hot enough (≈180 °C). Reduce flame to medium to maintain steady heat.

Take a small perforated ladle (kalchi) and hold it over the oil. Slowly pour a thin stream of batter through the holes so that tiny droplets fall into the oil, forming round boondi pearls.

Fry the boondi for 1–2 minutes on high heat, stirring gently with a slotted spoon to ensure even colour and crispness. The boondi should turn golden‑brown, not dark brown.

Using a fine mesh strainer, lift the boondi out of the oil and let excess oil drain. Transfer to a plate lined with paper towels to absorb any remaining oil.

Repeat the process until the entire batter is used, keeping the oil temperature consistent throughout.

Allow the fried boondi to cool to room temperature; this prevents them from becoming soggy when mixed with syrup.

In a clean saucepan, combine 150 g sugar and 100 ml water. Stir gently to dissolve the sugar before heating.

Bring the mixture to a boil over medium flame. Once it starts bubbling, reduce heat and simmer for 2–3 minutes until it reaches a single‑thread consistency (when a drop between thumb and forefinger forms a thin thread).

If using red food colour, add 2 pinches now and stir; the colour will disperse evenly.

Remove the syrup from heat and let it cool slightly – it should be warm but not hot when mixed with boondi.

Place the cooled boondi in a wide, clean mixing bowl. Using a wooden spoon, gently break up any large clumps so the texture remains grainy, not powdery.

Pour the warm sugar syrup over the boondi gradually, stirring continuously. The boondi will absorb the syrup and swell, becoming glossy and slightly sticky.

When the mixture is moist enough to hold together when pressed between fingers, turn off the heat and let it rest for 2 minutes.

With lightly oiled hands, take a small portion (about 30 g) and roll it between palms to form a smooth, round laddu. If the mixture feels too dry, drizzle a teaspoon more syrup; if too sticky, add a pinch of roasted gram flour.

Repeat until all boondi is shaped into laddus. Place finished laddus on a serving plate and let them set for 10 minutes – this firmens the exterior while keeping the centre soft.