For the boondi batter, combine the gram flour, semolina and approximately 3/4 cup of water and mix well to make a smooth batter. Keep aside.
For the sugar syrup, combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring continuously till the sugar dissolves.
Add the saffron food colour to the syrup and make a syrup of one string consistency. Keep warm.
To make boondi, heat ghee or butter in a kadhai. When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the boondi falls into the ghee.
Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp. Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well. Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it.
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
Allow the mixture to cool completely. Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well.
Shape the mixture to make 20 to 22 laddoos and garnish with silver sheets,if using.