Grease a tin or vessel and spread the coarse paste evenly.

Place it in a pressure cooker with water at the base (like pot-in-pot).

Pressure cook for 2 whistles, then simmer for 10 minutes.

Let the pressure release naturally and cool completely.

Cut the cooked batter into 4 pieces.

Grate each piece using a medium grater to get fine boondi.

Measure the grated boondi and adjust the sugar based on the sweetness preference.

Heat 2 tbsp ghee in a pan.

Add the boondi and roast on low to medium heat for 12–15 minutes to eliminate the raw taste.

In a saucepan, combine ½ cup sugar and ¼ cup water.

Add a few saffron strands.

Boil for 2–3 minutes and then reduce the heat.

Add chopped nuts and the syrup to the roasted boondi.

Cook for 1–2 minutes until the mixture absorbs the syrup and starts leaving the sides.

Add ½ tsp cardamom powder and mix well.

While warm, take small portions and roll into round laddoos using your palms.

Let them sit at room temperature.