In a mixing jar, combine 2 cups of besan (gram flour), salt to taste, ¼ tsp of turmeric powder, and 1 cup of water. Grind until a smooth batter forms.

Transfer the batter to a mixing bowl and add 1 tbsp of hot oil. Ensure the batter has a free-flowing consistency. If it's too thick, add 1-2 tbsp of water; if too thin, add 1-2 tbsp of besan.

Heat oil in a pan. Pour the batter over a grater or perforated ladle to create boondi. Keep the oil at a medium-high temperature to ensure the batter forms proper round boondis (refer to the video for clarity).

Stir occasionally and fry the boondi until they turn slightly golden. Remove the boondi using a strainer, allowing the oil to drain completely.

Before preparing the next batch, wipe the grater or ladle with a clean cloth. Continue frying the remaining boondi in the same manner.

Transfer the fried boondi to a mixing jar and pulse until a coarse mixture forms, dividing the boondi into two parts. Do not grind them into a fine powder (refer to the video).

In a pan, combine 1.5 cups of sugar and 1 cup of water. Mix well and cook until the sugar dissolves and the syrup becomes slightly sticky.

Add a pinch of orange-yellow food color and 1 tsp of cardamom powder. Stir well and turn off the heat.

Add the crushed boondi mixture to the syrup and mix well.

Turn the heat to low and stir continuously until the boondi absorbs all the syrup. Make sure the flame remains low, as high heat can cause the mixture to harden.

Once the boondi has absorbed the syrup completely and the mixture begins to leave the sides of the pan, turn off the heat. Cover the pan and allow the mixture to cool.

Transfer the ladoo mixture to a mixing bowl, add some melon seeds and 1 tbsp of ghee, and mix well.

Shape the mixture into ladoos with your hands, garnishing each with pistachios.

Serve or store the ladoos in an airtight container.