Mix the gram flour, baking soda, oil and adding enough water prepare a slightly thick yet lump free batter
Make the jaggery syrup with 300 gm jaggery and quarter cup of water
Melt and bring the jaggery syrup to a boil until lightly thick
Add few drops of syrup to a small bowl with few spoons of water. If you are able to make a soft ball of it then turn off the flame and cool or else continue to cook until you attain this texture
Heat oil in a pan to make boondi.
Take a spoonful of batter put it on the slotted spoon and start rubbing it with the back of other spoon into the oil.
Fry the little droplets of gram flour until golden brown and add them directly to the prepared jaggery syrup.
Releat the process until you use up all the batter.
Mix the boondi until it gets coated with the syrup.
Add the crushed cadamom and grated nutmeg powder.
Line a square pan with baking paper and transfer the mixture on to it.
Press it with the flat bottom of a bowl or glass until even.
Sprinkle nuts as per choice and cool to room temperature
Once cooled completely slice it to desired shapes and serve.
Store in an airtight container and relish.