In a wide bowl sift besan flour to avoid lumps and add cooking soda ,mix well.
Add water little by little to besan flour and mix to form batter.the batter must be thin enough to flow down easily when dropped.
In separate bowl add the food colour ,add flour batter and mix evenly.
Heat oil or ghee in a wide kadai and when oil reaches high temperature drop a drop of batter to oil and check if it comes up quickly.If done then oil is ready for frying
Using your perforated spatula ( arithatam in tamil) ,pour the batter through the spatula into the hot oil.The batter should fall in fast drops to oil ( see notes for tips).
Fry in high flame for two mins and flip the boodhis and boil for 2 more mins.
When the boondhis turn crisp , remove from oil and drain well to remove excess oil.
When all the boondhis are fried , fill them in a wide bowl.In a small kadai heat ghee and fry cashews ,raisins till golden brown and add to fried boondhi.
Now make sugar syrup in a separate vessel . Add sugar and water to a vessel and boil in medium flame till one string consistency. when you touch the sugar syrup between your fingers it should come like a string , Also take a spoonful of sug
When done add cardamom powder , rose water to sugar syrup and pour it to fried boondhis and mix well.
Let the boondhis rest for minimum 5 hours or overnight till the boondhis absorb the syrup completely and turns dry ( I kept overnight).Give a quick mix in between for every few hours for even absorption.
After 8 hours of resting you can see the boondhis absorbed entire syrup and sugar crystals formed around the boondhis making the booondhi balls dry and shiny.
Empty them in a airtight container and munch as you like.