Soak Mung Dal in water for 4-5 hours. Drain and grind it to a fine paste in grinder. Add crushed cardamoms and baking soda to it and whisk it for 10-15 mins. And keep it for 1-2 hour. Heat ghee in a kadhai. Then make small balls of mung Dal paste and deep fry till golden brown. Take those out and dip in the sugar syrup for 15-20 mins. Take out and serve hot or cold.