Take a wide mouth mixing bowl.
Mix together gram flour or besan, rice flour, a pinch of salt and ghee with required amount of water and make a thick liquid to the consistency of dosa batter.
Heat oil in a frying pan.
Holding the boondi plate (a plate with lot of holes) above the oil, spread the batter, so that very small pieces are dropped into the oil.
Stir the boondis, until fully cooked. Drain off the excess oil.
Make sugar syrup by boiling sugar and water in the ratio 1:1, for about 5 minutes.
Add a pinch of kesari powder to this syrup.
Drop the boondis into the sugar syrup and mix well.
Roast cashewnuts and raisins in ghee and add it to the mix.
Add cardamoms and cubed sugar and mix well.
Allow the mixture to cool to a temperature, which your hand can withstand.
Make into even balls by pressing lightly with hand.
Spread and allow to cool.