1 kg of sugar (as equal portion of the water used to make the syrup)
1 bay leaf
Vegetable oil for deep frying
A pinch of food coloring like jafran
Mix in besan and flour in a bowl well.
Pour in 2 cups of water, a little at a time and mix well by stirring for quite a while with hand. A thick liquid will form.
Take a little bit of the mixture with a perforated frying spoon. The perforations can each be of 0.5 centimeter. Allow a few drops of the mixture to fall on a bowl of water. The consistency will be correct if the balls rise and float on the water.
Heat 1 liter of water in a pot and add in sugar, cardamoms and bay leaves. Stir and cook until a thick syrup forms. Set the syrup aside on a bowl in a warm place, preferably by the stove where the bundia will be fried.
Heat a deep frying pan with oil.
Take portions of the liquid on to the perforated frying spoon and allow small ball sized drops to fall into the hot bubbling oil.
The balls will rise and float on the oil. Transfer the balls or bundia when they swell and turn golden brown on to the bowl with the sugar syrup.
When about 1 half of the liquid batter is left, add in a few drops of food coloring, such as jafran. Mix well and repeat the previous steps to make another portion of colored bundia.
Serve the two colored bundia on a plate. You can mix them together or design them in patterns.