For boondi prepare batter by mixing gram flour, baking powder, oil, salt, yellow food colour and gradually adding water as required until medium thick.
Cover the batter and let it rest for 10 minutes.
Combine the sugar, food colour, cardamom powder and water in a pan, mix well and cook on a high flame for about 5-7 minutes or till it becomes a little sticky.
Put off the flame and keep the hot syrup aside.
Heat oil or ghee in a pan on medium heat for deep frying.
When oil becomes hot, reduce the flame from medium to low.
Hold perforated spoon a little above pan and pour 1 large spoon batter on it.
Tap the edge of spoon to allow small droplets to fall into the pan.
Stir them and fry over medium flame for 1-2 minutes.
Take out them from oil and transfer them to a plate.
Now dip the boondi's in the warm suger syrup and keep it for 5 minutes and take them out from the syrup.
Clean wipe the perforated spoon and repeat the process for remaining batter.
Now for rabdi heat full cream milk and sugar in a heavy bottom pan.
When the milk comes to a rolling boil simmer the heat and let it cook on low heat till it is reduced to almost one fourth of the original quantity.
At last add cardamom powder and remove the rabdi from heat and let it cool completely.
For preparing parfait make a layer of rabdi in a shot glass.
Put 3-4 tbsps boondi on top.
Garnish with chopped almond and pistachios.
Make all parfaits in the same manner. Chill in refrigerator for 2-3 hours and then serve