Heat 4 cup oil in a wide mouth pan, when it starts hot, take out boondi ladle (a special slotted spoon/ or normal slotted spoon) and pour the prepared batter into the boondi ladle with tapping with hand or spoon. You can see small bubbles formed in oil. Cook for about 1 minute and remove from the oil using another slotted spoon into a kitchen towel to remove extra oil. It should be cooked well but not crunchy.
While it is hot transfer the cooked boondi to sugar syrup. Repeat the process until you finish entire batter.
When you are cooking last batch of boondi, instead of putting directly into sugar syrup crush the cooked boondi using a food processor and then transfer to sugar syrup with rest of the boondi.
Boondi Ladoo: Sweet chickpea flour balls