For collecting the fried boondi use a large slotted spoon/jhara. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Also note that the sugar syrup should be hot.
If the sugar syrup is not hot, then just heat it. In case, the sugar syrup crystallizes, then reheat again. No need to bother about the tailed boondis as we will be pulsing them in the blender later.
Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.
In a blender or mixer add the boondi and the sugar syrup. Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape.
Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. The amount of water to be added depends on the texture of the boondis.
If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. The boondis absorb the hot water and remain soft and moist.
Add the magaz/melon seeds and black cardamom seeds. Mix well.
Apply some oil or ghee on your palms and shape themotichoor ladoos. The mixture would be warm when preparing the ladoos. Oncooling they become firm
You can garnish the motichoor ladoos with melon seeds/magaz or raisins. These motichoor ladoos can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.