A dessert from Bengal, that is eaten singly or with puris.
To serve: 6

Gram flour - 300 gm.
Sugar - 150 gm.
Saffron colouring-1.25gm.
Cardamom powder - 2.5 gm.
Almonds(chopped) - 18 gm.
Ghee (clarified butter) - 400 gm.

Mix gram flour with enough water to make a thick batter. Add colouring. Heat ghee in a wok and when very hot, drop batter in tiny drops.Fry till golden and drain out. When the entire batter is completed, reserve the boondis.Make syrup with sugar and equal measure of water and cook till sticky.
Add boondis to sugar syrup. Sprinkle almonds and cardamom powder. Stir and cool. Serve with puris.