In a small bowl mix cold milk along with 3- 4 drops of orange food color.
In a mixing bowl, add the besan flour and a pinch of salt and mix well.
To this add, 1 tbsp of melted ghee and mix well.
Add the milk mixture to the besan flour mixture and whisk until well combined.
Now add water gradually to form a thick, lump-free paste and then add the rest of the water to form a thin batter.
Heat oil or ghee or ghee+oil in a kadai.
When the oil is hot, mix the batter and pour it through a perforated ladle into the oil.
Cook the boondis for less than a minute and immediately transfer it to a plate lined with absorbent tissue to cool down. Make boondis from the rest of the batter.
When they are cooled down, pulse it in a mixer grinder for 2-3 seconds to break any large lumps.
Meanwhile heat the sugar and water for the sugar syrup and let it come to a boil.
Add a few drops of orange food color and mix well and cook until the syrup reaches a single thread consistency.
Switch off the stove and add the rose essence, lemon juice and cardamom powder and mix well.
To the sugar syrup, add the fried boondis along with the melon seeds and mix well and let it rest with the lid-on for 20 minutes.
When it is still warm shape them into even sized balls and serve them.