Instructions for Syrup

* Combine the sugar and milk with 1 ½ cups of water and heat while stirring constantly until sugar dissolves. Add saffron strands. Make syrup of a single string consistency and keep warm.

Instructions for Boondhi Pearls

* Stir in the chickpea flour and semolina with water in a large bowl, mixing well to make a smooth batter. Heat ghee in a wok until it is ready for frying. Hold a perforated spoon over the hot ghee and spoon a little boondhi batter at a time over it. Spread the batter so that small drops fall into the ghee. Fry this on a high flame until they are light golden in color. Take care not to make them too crisp. Repeat until all the batter is finished. Keeping the perforated spoon clean each time you pour the batter through it it into the hot ghee helps to make even sized boondhis. Add the fried boondhi to the warm sugar syrup as soon as you fry them. Allow the mixture to cool completely. Add saffron, chopped nuts, and powdered cardamom, rose water, and two tablespoons of hot water. Stir in. Scoop out medium-sized handfuls and shape into round balls.