Name: Diljani recipe by Arti Mehta at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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.

Ingredients Serving: 4

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

Instructions

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.

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May-06-2021

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