Sieve the gram flour in to a wide bowl. Add salt, baking soda and turmeric powder to it. Give a quick mix.

Pour water incrementally to the gram flour to make thick paste. Then make it thinner with little more water adding in steps. I have used up around 3/4 cup of water which may vary in your case. You need two slotted ladles for making boondi laddo, so keep it ready.

Heat oil in a wide wok in medium flame, as it gets rightly heated check the consistency of gram flour batter. Using a spoon drop little batter in to oil, if it forms boondi with tail, then batter has to be thinner. On the other hand if flat boondi is formed instead of round, then the batter has to be thicker. So adjust accordingly. Holding slotted ladle over the hot oil, pour ladle full of gram flour batter and carefully tap so that round boondi drops in to hot oil. Wipe off the slotted ladle with a tissue paper before the next batch.

As the boondi gets cooked ( do not let it become crisp) remove it from oil using another slotted ladle and drain them over a kitchen tissue.

Continue the process of making boondi till the gram flour batter gets over.

Next heat a pan with sugar and 3/4 cup of water. Cook it with constant stirring. After a while swipe the ladle in the sugar syrup and check the consistency. If the syrup forms single string between your index finger and thumb then sugar syrup is ready. Switch off the flame, otherwise continue cooking till you get the right consistency.

In a wide bowl include boondi, cloves, broken cashews, raisins, sugar candy, edible camphor and cardamom powder. Mix and pour sugar syrup over it little by little. Combine everything well.

Let it rest for some time. Sugar gets crystallized and coats boondi well and you can relish it as dessert.

The gram flour batter consistency is very important to obtain round, juicy boondi.

While checking the consistency of batter if it has to be thicker then you need to add some more flour. If it has to be thinner, then include some tea spoons of water. So always keep some gram flour handy.

While tapping the slotted ladle, ensure you are not holding it too high over the oil. In that case boondi loses its shape.

You have to wipe both back and front side of slotted ladle before starting next batch of boondi making.

The boondi doesn't have to be cooked till crisp, so ensure you remove them on time.

If you feel the sugar syrup is more, then reserve it for later use.

You will see the crystallized sugar only after an hour. So do not hurry.