Add little water to besan flour and make it a thick paste without any lumps in it

Now add water little by little and dilute it, it should come to a dosa batter consistency

To test take a spoon reverse it and immerse in the besan batter and lift it up the batter should fall immediately with in 1sec freely, if goes either ways adjust the consistency accordingly [make several tests before doing actual boondi]

Heat water in a thick bottomed pan

Add sugar into it and boil

Stir well until the sugar syrup gets into 1 string consistency and keep aside

Heat oil in a kadai

Use a perforated ladle/strainer or boondi ladle for making the boondi

Hold the ladle in about 2~3inch height from the hot oil and pour the basen batter on the ladle

The spherical boondis will flow freely into hot oil

Collect the boondis before they turn crispy [approx. 60~90sec]

Filter out oil as much as possible and transfer it to the sugar syrup

Repeat boondi preparation until the batter finishes

Roast cashew and raisin separately

Now add roasted cashew and raisin to the boondi well in the sugar syrup

Allow the boondi to absorb the syrup and become soft

Now when the boondi is little warm start making laddus with both hands using ghee/oil for greasing