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Mix in golden raisins. Coat in almond meal. Use boora instead of sugar.

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You can add these directly to the mix, or poke one into each ball. Deep fry them in ghee first for even better flavor. Pat them dry after frying, with a paper towel. Chopped, dry fruit will work as well. Coarse almond meal adds a tasty, crunchy outside. Roll each ball in it. This is sold as badam powder at Indian markets. Many people make their own boora and use it instead of sugar in besan ladoo. This is quick, easy, and uses common ingredients. Here's a larger batch so you can store extra for other recipes:  Mix 2¼ cup (450g) granulated sugar and ½ cup (120 mL) water. Heat in a karahi or other deep pan. Bring to a boil. Stir constantly for 2 or 3 minutes. Add a spoonful of milk and stir. Use a ladle to skim off the dirty foam that appears at the top. (May not be necessary if sugar and water is clean.) When you drizzle milk over the besan ghee mix, it should sizzle and disappear into the besan. Add a spoonful of ghee to prevent lumps. Cook until the syrup is very thick and nearly transparent. Keep stirring vigorously. This takes about ten minutes. Turn the heat off. Move it to a cool surface. Keep stirring constantly until the mixture cools.