Sift gram flour into a bowl. Add ⅔ cup water, gradually, to make smooth batter with pouring consistency. 

Meanwhile, heat oil for deep frying in a large frying pan over medium heat.

Using a spoon, add the batter to the hot oil in the shape of ribbon. Flip and fry until cooked. Drain on an absorbent paper towel.

Repeat with the remaining flour mixture. Let the fried boondis cool down slightly.

Add to a food processor. Process to make coarse powder. Set aside.

Combine together orange food colour and water in a small bowl. Set aside.

Place white sugar and ½ cup water in a small saucepan over low heat. Simmer, stirring, for 1-2 minutes or until sugar dissolves.

Stir in ground cardamom.

Add ground boondi mixture. Stir to combine. Cook, stirring continuously, for about 3-4 minutes or until the boondis are coated in the sugar syrup.

When the mixture is thick, remove from heat and let it cool down to room temperature.

Roll small balls out of the mixture.

Garnish with almonds or pistachios.