In a large pan, heat 2 cups water and sugar. Add lightly crushed cardamom pods (buy here). Allow the mixture to simmer till the sugar has dissolved; you need sugar syrup of medium consistency. Remove from flame and set aside to cool.

In a separate bowl, mix the chickpea flour (buy here) with rice flour (buy here) and soda bicarbonate (buy here).

Remove 1/4 cup of batter in a separate bowl. Add a few drops of red colour, mix well. Repeat with orange colour (buy here). 

Heat oil in a kadhai (buy here) or wok; check if the oil is hot enough to use by adding a drop of the flour batter. If the batter sizzles and floats up, you know the oil is ready for use.

Hold a perforated ladle (buy here) above the hot oil and through it, pour ¼ cup of batter into the hot oil. Pour batter only until the surface of the hot oil is covered with small balls.

Fry till the balls are golden brown; strain and set aside on a kitchen towel.

Let the boonde rest for a minute before dropping them into the warm sugar syrup.

Repeat the process to use the entire batter. Don't forget your coloured batter! Let the boonde rest in sugar syrup for at least an hour.

Pour ½ cup of yogurt in a serving bowl. Add half a cup of boonde to the yogurt. Garnish with some chopped mangoes. Serve cool.