Combine together white sugar and water in a medium saucepan.

Place the pan over high heat.

Bring to a boil.

Reduce heat to medium. Simmer, stirring constantly, for a minute or until sugar dissolves.

Reduce heat to low. Simmer for about 2 minutes.

Remove from heat.

Keep sugar syrup hot.

Place flour in a bowl.

Add water little by little to make smooth, lump-free batter. Set aside.

Meanwhile, heat oil in a large frying pan over medium-high heat.

Hold a perforated ladle or pan over oil.

Pour a spoonful of batter into the ladle.

Gently press down with a spoon to allow droplets of batter fall into hot oil.

Fry boondis until they are golden. Drain.

Add fried boondis to sugar syrup. Soak for about 10 - 15 minutes.

Place ice cream in a large bowl. Stir in ground cardamom.

Line a square deep pan with baking paper or cling wrap, allowing it to overhang on two sides.

Place one-third of boondi mixture over the base of the pan. Press down gently.

Refrigerate for 30 minutes.

Spoon ice cream over boondis.

Level the surface.

Top with half of the remaining boondis.

Smooth surface. Refrigerate 2-3 hours.

Top with remaining boondis. Freeze for 6 hours or overnight, until firm.

Turn out onto a plate. Cut into slices and roll in chopped nuts. Serve immediately.