Boondi

Method

1. Sift 70 g gram flour into a bowl with 1 pinch salt. Add 60 ml water a little at a time, whisking hard, until you have a completely lump-free batter that falls from the whisk in a thin, unbroken ribbon — thinner than pancake batter. Rest it 10 minutes, then whisk again; if it has thickened, loosen with a teaspoon of water.
2. Meanwhile, put 85 g sugar and 60 ml water in a small heavy pan over medium heat. Stir until dissolved, then boil without stirring for 6-8 minutes until a drop pressed between finger and thumb pulls a single thread. Take off the heat and stir in 2 crushed cardamom pods, 1 pinch saffron and 0.25 tsp lemon juice. Keep the syrup warm and pourable.
3. Heat the ghee in a small kadhai or deep pan to 180C — a drop of batter should rise at once and sizzle without browning. Test one spoonful of batter first: if the droplet trails a tail, the batter is too thick; if it flattens and spreads, whisk in a spoonful more flour.