Sieve besan and add enough milk to make the batter like Idly mix consistency.
Keep it a side.In a pan, dissolve sugar with little water.( just cover the sugar with little water )
Switch off the heat when it comes to a one string consistency. Add cardamom powder , Remove from the heat. Add saffron, ghee and mango pulp.
Heat oil in a heavy bottom kadai, oil should be very hot. Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil.
Fry them till they reach golden colour, drain and remove them with another jaro.When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boond are done.Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
When you press boondi, you should feel the stickiness. Garnish with the nuts and mix well.Serve and Enjoy !