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Preparation Time : 10
Cook Time : 30
Total Time : 40
1/2 kg Besan (Gram flour) 1/4 kg Sugar pinch of Baking powder Salt (pinch) 1 tsp Cardamon (powder) pinch of Nutmeg powder 1/4 tsp Kesar/Orange color Evaporated milk (for mixing) 1/2 cup Almonds (slivered), Currant (Khishmish) and Pistachio (slivered) Saffron (few strands) 1/4 tsp Lemon juice
Bind batter using besan, salt, 1 tsp ghee, color with evaporated milk to thick batter. Make boondi using ghee (frying in ghee) or oil. Can use strainer or boondi jaara to make boondi pearls. When all done keep aside. Syrup: Keep on boil sugar, saffron, lemon juice with a cup of water to 1 string consistency remove from flame add boondi, powdered cardamon and nutmeg powder and mix well, keep in chasni for 10mins then remove on platter garnish with badaam, pista and kishmish.
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