In a large bowl, add the flour and baking soda, give this a whisk.

Now add the water and whisk until you get a smooth batter.

You want to fry your boondi in oil that is around 160c - 170c

To fry, hold a slotted spoon over the oil, then add a spoonful of the batter to the slotted spoon. Keep tapping the slotted spoon, whiles moving it around, this will form small balls in your oil. If the boondis end up long with tails, the batter is too thick, add some more water to it. If the boondis end up flat, the batter is too thin, add some more flour to it.

You only want to fry the boondi for about 30 seconds, you don't want them to develop to much colour or become too crispy. Take them out and leave them on some paper towels. Keep repeating this until you've used all the batter.

In a pot, add the sugar, water, cardamon pods, saffron and food colouring. Give this a mix then place it onto medium heat.

Heat this until it comes to a boil, then leave it to boil for around 5 minutes, you just want it to thicken slightly.

Once thickened, turn the heat off and mix in the rose water.

Pour this hot syrup over your boondi. I like to sieve it to get out the cardamon pods.

Mix everything together, then leave this aside for about 15 minutes so that the boondi can soak up the syrup.

Now start forming your ladoo shapes. Grab some of the mixture and squeeze this to get out any excess syrup, then form this into a ball. Keep repeating this until you've used all of the mixture. Each one of my ladoos were around 60g each.

Let these set up at room temperature for at least 2 hours, or you can leave them overnight. Then they are done, enjoy!