Sieve the gram flour (besan).

Add salt, orange food colour, and ghee to the besan.

Mix well.

Add water gradually to form a smooth batter with a thick dosa-like consistency.

Heat sunflower oil in a wok/kadai.

Just before frying, add baking soda to the batter and mix quickly.

Using a perforated ladle, make boondis by dropping batter into the hot oil.

Fry until 3/4th done.

Remove and drain on a kitchen towel.

Repeat until all batter is used.

Allow boondis to cool completely.

Grind the cooled boondis into a coarse powder.

Heat sugar and water in a kadai/wok on medium flame.

Cook until it reaches one string consistency.

Add orange food color and switch off the flame.

Add crushed almonds, melon seeds, salt, rose water, cardamom powder, saffron, and ghee to the coarsely powdered boondis.

Mix roughly.

Add the sugar syrup gradually, mixing well until all syrup is used.

Cover and let it sit for 15-20 minutes to allow the boondi to absorb the flavors.

Mix again with your hands.

Grease a modak mold lightly with ghee.

Fill the mold with the boondi mixture.

Shape into modaks.

Refrigerate for some time before serving.

Serve as a religious offering during Ganesh Chaturthi or as a sweet dish after a meal.