Measure 1 cup chickpea flour, 1/4 cup water, and a few drops of orange food coloring into a mixing bowl.

Whisk the mixture into a smooth, pourable batter with no lumps.

Heat 500 ml vegetable oil in a deep pan over medium heat until hot but not smoking.

Hold the boondi ladle above the hot oil and pour in enough batter to cover its perforations.

Tap the ladle gently to release tiny droplets into the oil, then fry the boondi until cooked but not browned.

Lift the fried boondi with a slotted spoon and transfer it to a bowl; repeat until all batter is used.

Combine 1 cup water and 200 g granulated sugar in a saucepan over medium heat.

Simmer the sugar mixture until the sugar dissolves and the syrup becomes slightly sticky.

Stir 1 teaspoon cardamom powder into the warm sugar syrup.

Add all fried boondi to the sugar syrup and stir until every grain is coated.

Rest the syrup-coated boondi for 15 minutes so it absorbs the syrup and softens.

Grind the rested boondi mixture completely into a cohesive, moldable paste.

Press portions of the warm motichoor mixture firmly into 10 modak molds.

Unmold the modaks carefully and garnish each one with small pieces of edible silver leaf.