Begin Sweet Boondi Halwa Recipe by dissolving the saffron strands in 2 teaspoons of milk and keep this aside for later use.

Now, sieve the gram flour to remove any coarse bits and pour it into a medium bowl. Add a little water at a time to make a smooth paste. Whisk thoroughly to ensure that no lumps remain and the batter is very smooth and the thick consistency. When done, keep this aside.

To make the sugar syrup, heat water, sugar and cardamom powder on low heat and stir them well until all the sugar dissolves. Turn the heart to a medium and begin to simmer the sugar syrup until the syrup is stringy and thick (two string consistency). Once ready, turn off the heat and keep aside.

To make the boondi, heat oil in a wok for deep frying. Add a pinch of the boondi batter into the oil to test whether the oil is hot. If the boondi rises up instantly, then the oil is ready for frying.

To begin, hold a perforated spoon over the pan and pour 2-3 tablespoons of batter on it. When the batter drops into the pan through the perforations, it forms small droplets which then get fried in the oil.

Stir the boondis continuously till they change colour and becomes brown. Once they are done, take them out of the pan with the help of a perforated spoon (to drain the excess oil) and drop them into the sugar syrup.

Repeat the process for the remainder of the batter.

Stir the boondis in the syrup thoroughly so that they are coated well.

When the boondi cools down sufficiently, sprinkle the dry fruits, nuts, ghee and saffron milk on it and mix well. The crunchy, hot and Sweet Boondi Halwa is now ready to be served.

Serve Sweet Boondi Halwa Recipe with a festive meal of Bedmi Poori Recipe (Spiced Split Black Lentil Pooris) and Poori Masala Gobhi Recipe (Spiced Whole Roasted Cauliflower Masala).

Note: Before passing the boondi batter through the perforated spoon into the oil, try it out on a plate first.