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Add a photoRaciónes: 4
Ingredientes
- 4 x Kaju rolls
- 4 x Pistachio rolls
- 100 gm Angoori petha
- 8 x Cocktail rasgullas
- 8 x Mini gulab jamuns
- 100 ml Rabdi
- 100 gm Three coloured boondi
- 75 gm Gram flour
- Â Â A healthy pinch of soda bicarb
- Â Â A few drops of red colour
- Â Â Oil for frying
- 50 gm Sugar
- Â Â A few drops jalebi colour
- Â Â A few drops green colour
Direcciones
- To prepare the boondi: To the gram flour add in soda bicarb and a little water. Mix to a thick batter. Divide into three portions. Add in a colour each to the three portions. Heat oil in a kadai and deep fry the boondis in warm oil until done and crisp.
- Add in sufficient water to the sugar and simmer until the syrup reaches three string consistency. Add in the coloured boondis to the syrup and soak them for about 10 min. Remove and keep aside.
- To prepare the sizzler: Cut the kaju rolls and pistachio rolls into halves.
- Lightly heat the sizzler tawa. Arrange all the sweets, except rabdi, over the tawa. Heat rabdi and pour at the centre. Serve warm rabdi with cool mithai.
- NOTES : Assorted cool sweets served with warm rabdi
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 20mg | 1% |
| Total Carbs 26.81g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.54g | 8% |
| Protein 1.94g | 3% |
