Mix the besan and sooji nicely. Add water to make a thick batter with little pouring consistency. Keep this batter covered for half an hour.
Make the sugar syrup by boiling sugar and water till you get one thread consistency. Add a few drops of yellow food colour to the sugar syrup.
Now heat oil in a wide pan. Use a slotted (perforated) spoon/boondi laddle to make boondis. Hold the slotted spoon just an inch above hot oil and pour the besan batter on spoon.
Boondis will start dropping on hot oil and immediately rise to the surface of oil. Once the boondis are cooked, remove them from oil. Do not allow the boondis to change colour.
Let them simmer in the syrup for a minute or two. These boondis will absorb the sugar syrup very fast.
Turn off the flame and let the boondis rest in syrup for 10 minutes. When the boondis become soft in the syrup, take them out and garnish with sliced almonds.