Take a pot/pan and pour in three cups of water along with 300gms sugar. Cook till you get a syrup of one thread consistency.
Once the foam rises to the top, remove it with a spoon, pour in the milk and switch off flame.
Add orange colour as required and stir it well. Keep this syrup mixture aside.
In a separate bowl, whisk the besan along with 3 cups of water. Make a thin batter and add a little colour if desired.
Heat required amount of ghee in a separate pan/kadai.
Take a large finely perforated spoon and hold it at the edge of the kadai, pour the batter into the perforated spoon to make boondis by tapping lightly.
Deep fry and cook these boondis for about 2-3 minutes each in batches.
Once cooked, drain the boondis completely then put into the syrup.
After the boondis absorb the syrup completely and are dry, put in the melon seeds and gently mix it.
Make ladoos of the boondi mixture, you should be able to form 20-25 laddoos.
Shape the laddoos while the mixture is still warm.
Serve immediately or refrigerate for a while before serving.