Take the besan, rice flour, salt and baking soda in a deep dish or bowl.
Keep on adding water and whisking till the batter consistency is smooth, thick yet flowing.
The batter should be thinner than the bhajji besan batter.
Add ghee for heating in a thick bottom pan on low flame.
Simultaneously, add sugar, water, and elaichi powder in a pan.
Add the food color.
Heat it on full flame for about 5 minutes till it gets one-string consistency.
Shut off the flame.
Hold the perforated spoon little above the hot ghee.
Pour a couple of tablespoons of batter on this spoon and tap it lightly.
Besan droplets will start falling in the ghee.
Add as per the available space in the pan without overcrowding it.
Adjust flame to medium and flip the boondis to cook evenly all over.
Remove when they look cooked yet must be soft so that they can soak in the sugar syrup.
Do not cook till it gets the crisp texture.
Drain the boondis in a large sieve and directly add to the warm sugar syrup. Check the syrup and heat for a few seconds if it has cooled down too much. Bring it to a warm stage.
Similarly, fry all the boondis and keep on adding to the sugar syrup.
Mix them well so as to coat with the syrup.
Let them rest for a couple of hours for the sugar to crystallize and the boondi to turn non-sticky.
Lastly, add slivered almonds or pistas, as per preference.
Store in an airtight container.
If the batter is thick, the boondis will form tails. Add little water and try.
If the batter is too thin, the boondis will be flat. Add little besan and try again.
When the batter consistency is perfect, the boondis will be round in shape.
Ghee adds to the taste, so it is preferred compared to oil