Mix gram flour with just enough water to make a thick batter. Add color.

Heat ghee.

Through a sieve, gently place batter drops into the hot ghee.

Fry till pink and drain.

Continue till all the batter is used.

Reserve the fried drops as boondis.

Heat sugar with 3/4 cup 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.