
Ingredients
For Batter
- In a bowl, add gram flour, a pinch of salt, ghee and mix it well.
- Add saffron water and water to this and make into a smooth batter like the dosa batter consistency without any lumps.
- Leave it for 10 minutes.
For Frying
- Heat oil or ghee in a kadai, once it’s medium hot.
- Using a perforated spoon, drop in small rounds of batter into the hot oil or ghee, deep-fry till they turn golden.
- Or you can just dip the finger into the batter and drop the batter into the oil.
- Deep fry the boondis until golden in color and crisp.
- Drain the excess oil in a tissue. Repeat this process for the rest of the batter.
- Now, add the fried boondis into the sugar syrup and lightly fold so that the boondi absorb the sugar syrup well.
- Add almonds, cashew nuts, pistachios, a few saffron strands, mawa and mix it well.
- Now transfer the mixture in a grease pan and spread evenly, spread dry over the top and press with the palm to set.
- Rest to set on room temperature or refrigerator for 20 minutes.
- Cut into pieces, garnish with pistachios, saffron strands, silver varq, rose petals and serve.
For Sugar Syrup
- In a sauce pot, add milk and sugar. Cook on medium flame.
- Until the sugar gets dissolved, stirring in between.
- Once sugar gets dissolved, add rose water, cardamom powder and mix well.
- Keep it aside.
Process
For Batter
- In a bowl, add gram flour, a pinch of salt, ghee and mix it well.
- Add saffron water and water to this and make into a smooth batter like the dosa batter consistency without any lumps.
- Leave it for 10 minutes.
For Frying
- Heat oil or ghee in a kadai, once it’s medium hot.
- Using a perforated spoon, drop in small rounds of batter into the hot oil or ghee, deep-fry till they turn golden.
- Or you can just dip the finger into the batter and drop the batter into the oil.
- Deep fry the boondis until golden in color and crisp.
- Drain the excess oil in a tissue. Repeat this process for the rest of the batter.
- Now, add the fried boondis into the sugar syrup and lightly fold so that the boondi absorb the sugar syrup well.
- Add almonds, cashew nuts, pistachios, a few saffron strands, mawa and mix it well.
- Now transfer the mixture in a grease pan and spread evenly, spread dry over the top and press with the palm to set.
- Rest to set on room temperature or refrigerator for 20 minutes.
- Cut into pieces, garnish with pistachios, saffron strands, silver varq, rose petals and serve.
For Sugar Syrup
- In a sauce pot, add milk and sugar. Cook on medium flame.
- Until the sugar gets dissolved, stirring in between.
- Once sugar gets dissolved, add rose water, cardamom powder and mix well.
- Keep it aside.
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