Mix the flour and baking powder well.
Add the milk and some water and blend well to make a batter thin enough to pour.
Mash the lumps of flour, if any.
Make a syrup by boiling the sugar with about 750 ml of water.
When the syrup thickens to a stringy consistency, remove from flame.
Heat the ghee or oil in a large frying pan till it begins to smoke.
Pour the batter into a sieve or perforated laddoo hand-pan, and tap the rim so that the batter falls through into the oil in small drops.
:- It should not drip in strings.
Stir and turn over till the boondis begin to brown lightly.
Gather them with a perforated ladle, let the oil drain away, and put them into the syrup.
Once all the boondi has been prepared and put into the syrup, add the dry fruits and cardamom powder.
Mix well so that the ingredients spread uniformly.
While the mix is still hot, shape them into round laddoos, applying pressure with your hands.
Allow to cool and serve.
Store in air-tight containers.