2 cups chana flour

1 cup water

1 Tbsp ghee

½ tsp yellow colouring

1 tsp ground elachi

1 ½ tsp baking powder

¼ cup tinted slivered almonds

1 cup water

½ tsp egg yellow colouring

The Syrup:

2 cups sugar

1 ½ tsp egg yellow colouring

Few strands of saffron

¼ tsp rose essence

Method for syrup:

Sift chana flour and baking powder. Add elachi and rub inn

Mix water and egg yellow colouring and add to bowl of flour. Beat into a thick batter.

Heat oil for deep frying in a wide pan or electric fryer

Hold a larwa making gadget or a calendar with large holes over the pot

Press batter through colander so that it falls directly into hot oil. Fry the worm like bits to a deep gold colour. Remove with slotted spoon and put into pot of syrup

Continue till all the batter has been fried, and steeped in the syrup.

Allow the boondis to steep in the warm syrup till all the syrup is absorbed.

You may leave it overnight – for the syrup should be completely absorbed into boondis.

Mould fistful of boondis  to form gold balls sized balls gently roll the balls in the brightly tinted slivered almonds

You may put the balls into paper cups or arrange them in glass bowls.