Sift besan into a wide bowl. Whisk in salt, optional turmeric, and optional baking soda. Add water in thirds: lump-free paste first, then thin to a smooth ribbon slightly thicker than pakora batter but thinner than idli batter. Rest 10 to 15 minutes; whisk again. Adjust so batter breaks into round droplets through the jhara, not thick snakes.

Heat oil on medium until a tiny batter dot rises in about 4 to 5 seconds without burning immediately. Hold jhara just above the oil; pour one ladle of batter across the holes and move in a small circle. Fry until golden and crisp, 45 to 90 seconds per batch; drain on paper. Fewer boondi per batch avoids clumping.

Combine sugar and water in a wide pan; heat on medium until dissolved. Add cardamom and optional saffron. Boil on medium-low until syrup forms a single thin thread between thumb and forefinger (about 8 to 12 minutes). Quick water check: syrup should form a soft, pliable piece in cold water without snapping like hard candy.

Lower heat. Add ghee and optional nuts and melon seeds. Add fried boondi; stir until coated and the mixture clumps when pressed. If too loose, cook 30 to 60 seconds more on low, stirring.

Cool until warm enough to handle but still moldable, about 2 to 4 minutes. Grease palms with ghee; roll portions into rounds. Cool completely in a single layer before stacking. Store airtight 3 to 5 days in dry weather; separate layers with parchment.