Remove the cardamom seeds, crush them and set aside.
Put a deep pan on medium high heat and add the water and the sugar.
Bring the water to a boil and once it does, turn the heat to medium.
Stir to dissolve the sugar and let the mixture come up to 220 degrees.
Meanwhile mix the besan with water, adjusting as you make a batter of a consistency of a pancake dough.
Fill up a deep pan with 1 1/2 inches of oil and place it on medium high heat.
To check if the oil is hot enough for frying put in a pinch of batter as a tester.
Place a perforated spoon about 1 1/2 inches above the oil and pour the batter onto it and then let is drop into the oil so that the boondi takes shape.
Remove the boondi from the oil using a slotted spoon once they get a golden tinge and put them in the sugar mixture.
Let the boondi soak in the syrup for 5-10 minutes and afterwards add the cardamom powder and the sliced almonds.
Shape laddoos out of this mixture while it is hot but not too hot to handle.