In a medium pan, combine 2 cups of sugar and 1 cup of water over medium heat. Stir until the sugar dissolves completely, then bring to a boil. Add 1 teaspoon of cardamom powder and a pinch of saffron powder. Cook for 8-10 minutes until it reaches a one-string consistency.

In a large mixing bowl, sift 1 cup of besan (chickpea flour) with 1 teaspoon of cardamom powder and saffron. Gradually add water to create a smooth, lump-free batter with pancake consistency. Let it rest for 10 minutes.

Heat 1 cup of ghee or oil in a deep pan until it shimmers. Using a perforated ladle, drop spoonfuls of the boondi batter into the hot ghee. Allow them to puff up for about 1 minute. Remove with a slotted spoon and drain on paper towels.

Add the warm boondi into the prepared sugar syrup in the pan. Stir gently to combine and soak the boondi. Cook on low heat for 2-3 minutes until sweet and sticky.

Grease hands with ghee to prevent sticking. Take small portions of the mixture and roll them into round balls, approximately the size of a golf ball. Place on a parchment-lined tray to set.

Once cooled and set, sprinkle crushed pistachios on top, add rose petals, and optionally layer with vark for decoration.