Diljani | How to make Diljani
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
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
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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