In a mixing bowl, combine gram flour, water, baking soda, salt, and food colouring. Mix well to form a smooth batter. Let it rest for 30 minutes.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, pour a small portion of the batter over a perforated ladle or boondhi maker and gently tap to allow small droplets to fall into the hot oil. Fry until golden brown and crispy. Remove and drain excess oil on kitchen paper towels. Repeat with the remaining batter.

In a separate saucepan, combine sugar and water for the syrup. Bring to a gentle boil, stirring until the sugar dissolves completely.

Add cardamom powder and lemon juice to the syrup and continue to simmer for a few more minutes until slightly thickened.

Remove from heat and let it cool slightly.

Dip the fried boondhis into the warm syrup, ensuring they are well coated.

Allow the boondhis to soak in the syrup for a few minutes before serving.