Mix together the gram flour and half a cup plus one tablespoon of water in a large bowl. Whisk well to make a smooth batter of pouring consistency.
Pass the mixture through a strainer into another bowl. Add the saffron, mix well and set aside.
Cook the sugar with half a cup of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the surface, collect it in a ladle and discard. Cook the syrup till it attains a one-string consistency.
Heat sufficient oil in a non-stick kadai on medium heat. Dip a perforated spoon, with small holes, into the batter; shake off the excess batter and tap the spoon on the rim of the kadai so that small boondi fall into the hot oil. Quickly gather these boondi with another perforated spoon and put them into the sugar syrup. Continue the process with the rest of the batter.
Leave the boondi to soak in the sugar syrup for an hour, till soft.
Squeeze out the excess sugar syrup and shape them into sixteen lemon-sized laddoo.
Serve the laddoo garnished with pistachio slivers.
Makes 16 laddoo/400 grams