Prepare Sugar Syrup: In a saucepan, combine sugar and water, bringing it to a boil. Add cardamom and saffron, cooking until the syrup reaches a one-string consistency, about 8-10 minutes.

Make the Batter: In a mixing bowl, whisk together besan, cardamom, saffron, and enough water to form a smooth, lump-free batter.

Fry Boondis: Heat ghee or oil in a deep frying pan over medium heat. Use a perforated ladle to drop small amounts of batter into the oil, frying until golden, about 1 minute.

Soak in Syrup: Carefully add the fried boondis to the warm sugar syrup, cooking on low heat for 2-3 minutes to allow them to absorb the sweetness.

Shape Ladoos: Grease your hands with ghee and take small portions of the mixture, rolling them into smooth balls. Garnish each ladoo with crushed pistachios and rose petals, if desired.