Traditional Boondi Modak

Mix besan with water to make a smooth, flowing batter without lumps.

Heat oil or ghee in a deep pan. Using a boondi ladle, pour the batter through the holes to make tiny boondi. Fry until lightly golden.

Prepare a sugar syrup by boiling sugar and water until it reaches a sticky, one-string consistency.

Add the fried boondi to the warm sugar syrup and mix well.

Add cardamom powder, saffron, chopped nuts, and melon seeds.

Let the mixture cool slightly until it is comfortable to handle.

Grease your hands lightly with ghee and shape the mixture into small modaks.

Allow the modaks to cool completely and set before serving.