Place sugar and water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, stirring constantly, until sugar dissolves. Reduce heat to low. Simmer for few minutes or until the syrup reaches one thread consistency. (Apply a little sugar syrup to your thumb and index finger. Be careful as sugar syrup will be very hot. Pull apart your fingers gently to form a single thread that doesn't break). Once the syrup reaches the required consistency, remove from heat. But make sure you keep it hot.

Place flour in a bowl. Add water little by little to make smooth lump-free batter. Set aside.

Meanwhile, heat oil for deep frying in a large frypan. Hold a perforated pan or ladle over the oil. Pour a spoonful of batter in the ladle. Using a spoon, gently press down to allow droplets of batter fall into the hot oil. Fry boondis until they are golden. Do not overfry. Remove with a slotted spoon.

Add fried boondis straight to the hot sugar syrup. Continue with the rest of the batter, and add fried boondis to the hot sugar syrup. Allow to soak for about 10-15 minutes.

When the boondis are soft, and the sugar syrup has cooled down slightly, stir in ground cardamom and raisins. You can also add the nuts if you are using. Apply a little oil on the palm of your hands, and make 15 small round balls. The ladoos will harden when they are cooled completely.