Add Caster Sugar (1 cup) and Water (1/2 cup) to a pan. Let it boil until it becomes one thread consistency. Once the consistency is achieved remove from fire. Keep the sugar on hot water bath as the sugar syrup has to be warm while adding the boondhis.
In a bowl, add Salt (1 pinch) to Chickpea Flour (1 cup) and mix well. Stir in Water (1/2 cup). The batter should be smooth and neither be too thick or thin. It should have a flowing consistency.
Here I am making three colors boondhi. I divided the batter in to three bowls, one red, one yellow, and one Green Food Coloring (1 drop).
Heat Oil (to taste) in a wide kadai and make it moderately hot. Drop little gram flour batter into the oil. If the batter comes up steadily onto the surface of the oil its perfectly hot to make the boondhis. Take a perforated laddle and hold it above the oil.
Pour a spoon full of batter to the laddle. You can see the batter dropping as boondhis to the oil. Fry the boondhi for a minute and then drain them out of the oil. Make all the boondhis the same way.
Add all the boondhi to the sugar syrup and add Ground Cardamom (1/4 teaspoon) and combine well. Add Almonds (to taste) and Raisins (to taste). Combine well and cover and keep it. Let it rest well so that all the sugar syrup gets absorbed and it becomes dry. Store in airtight containers and eat whenever you like.