Diljani | How to make Diljani

Name: Diljani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: Gram flour (besan) 1 cup; Rice flour 1 tbsp; Water ¾ cup (lukewarm); Saffron strands 5-6 (finely crushed); Ghee for frying the boondi; Sugar syrup; Sugar 1 cup; Water ¾ cup; Saffron strands 7-8 (finely crushed); Cardamom pods 4-5 (skin removed and finely crushed); Additional -; Fresh Orange juice ¼ cup; Almond and cashew slivers 2 tbsp; Watermelon seeds 1 tbsp

By Arti Mehta | 4th Mar 2017 |

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Diljaniby Arti Mehta

Prep Time
15
mins
Cook Time
30
mins
Serves
4
People

8 saves

1 review

4 likes

About Diljani Recipe

“Diljani” belongs to Udaipur, Rajasthan. And me being a Udaipurite this sweet is very close to my heart. Diljani is made from very small boondis. A special perforated spoon comes for it. Just ask for diljani spoon and you will get it by that name itself. The difference between normal boondi and diljani is the size of boondis and a very special ingredient which is added to diljani; “Orange Juice”. It makes the boondis even more juicy and tasty.

The delicious and mouthwatering Diljani is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Diljani is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Diljani. Arti Mehta shared Diljani recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Diljani. Try this delicious Diljani recipe at home and surprise your family and friends. You can connect with the Arti Mehta of Diljani by commenting on the page. In case you have any questions around the ingredients or cooking process. The Diljani can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Diljani with other users

Diljani

Ingredients to make Diljani

gram flour (besan) 1 cup
Rice flour 1 tbsp
water ¾ cup (lukewarm)
saffron strands 5-6 (finely crushed)
ghee for frying the boondi
sugar syrup
sugar 1 cup
water ¾ cup
saffron strands 7-8 (finely crushed)
cardamom pods 4-5 (skin removed and finely crushed)
Additional -
Fresh Orange juice ¼ cup
almond and cashew slivers 2 tbsp
watermelon seeds 1 tbsp

How to make Diljani

For sugar syrup-
In a pan mix sugar and water. Heat it. Stir continuously and let it boil.
Make one thread consistency syrup. Take a drop of syrup between your thumb and index finger and check for the consistency. It should not be more than or less than one thread.
Add cardamom powder and saffron. Mix well. Keep aside.
For boondi-
In a bowl mix together gram flour, rice flour and water. Mix well and keep aside for half an hour or stir continuously for 6-7 minutes. Make sure no lumps remain.
The consistency of the batter with this water quantity will be perfect.
Heat ghee in a kadai. The ghee should be moderately hot.
Take the perforated spoon and keep it 6-7 inches above the ghee kadai.
Pour a spoonful of gram flour batter. Gently tap the perforated spoon so that small boondis drop into the ghee.
As soon as the boondis are done put them in the sugar syrup.
Similarly make boondi from the remaining batter also and put them into the syrup.
Mix the boondis well into the syrup. Now add orange juice, almond and cashew nuts slivers, and watermelon seeds. Mix well.
Keep aside for half an hour so that the syrup is absorbed by the boondis. Serve warm.
The most juicy, delicious, and mouth-watering diljani is ready.

My Tip:

While making the batter, always remember to put a little water at a time. This technique will make the batter lump free. Stir the batter vigorously as it helps in making crisp boondis. The temperature of the ghee should be medium; neither too hot not too cold. 4. If the besan batter is too tight then boondis will develop a tail-like structure. 5. Do not keep the perforated spoon very high or very low. You won't get good boondis. 6. After making one batch of boondis always wash the perforated spoon. I learned this technique from a halwai in one marriage. He told that washing the spoon after every batch; the boondis will always be circular in shape and will never collect together like fritters.

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The authentic recipe of Diljani is prepared and provided by Arti Mehta. Better Butter does not take any responsibility for any duplicity or plagiarism.

Diljani | How to make Diljani