Mix besan, rice flour, baking powder and color. Make a smooth thick batter. Heat oil, then take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls (boondies) of dough fall into the oil. Fry and keep aside. The boondies are to be used later to make laddoos.
Heat sugar and water till reaches ½ thread consistency. Mix saffron, melon seeds, cardamom powder and the fried boondies.
While the mixture is still warm, make into balls or laddoos. The laddoos are ready to be served.
NOTE: If the mixture cools, balls cannot be made as the sugar crystalizes.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
