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Crunchy Munchy Custard Boondi

Nov-07-2018
Rakhi Bhagat
60 minutes
Prep Time
60 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Crunchy Munchy Custard Boondi RECIPE

#earnwithbetterbutter. This diwali,I have tried innovative way of serving short glasses of Crunchy Munchy Custard Boondi with nutty dry fruits serving cool...

Recipe Tags

  • Dessert

Ingredients Serving: 8

  1. For custard
  2. 1/2 ltr milk
  3. 2 tsp custard powder
  4. 2 tsp cold milk
  5. 2 tsp sugar
  6. 1 cup boiled sevaiya
  7. For boondi
  8. 1/2 cup sugar
  9. 1/2 cup water
  10. Saffron strands few
  11. Cardamon powder 1 tsp
  12. Orange food colour pinch
  13. 1/2 cup gram flour
  14. Ghee for frying
  15. For dry fruit chikki
  16. 1/2 cup jaggery
  17. 1/2 cup dry fruits peanuts
  18. For garnishing
  19. Dry fruits slices
  20. Cherries
  21. Mint leaves
  22. Caramelized strands

Instructions

  1. LETS START WITH CUSTARD. BOIL 1/2 LTR MILK IN A VESSEL.
  2. ADD 2 TBSP SUGAR IN THE BOILING MILK. STIR CONTINUOUSLY.
  3. DISSOLVE 2 TSP CUSTARD POWDER IN 1/2 BOWL COLD MILK.ADD TO THE BOILING MILK.
  4. BOIL FOR FIVE MIN AND OFF THE GAS. LET IT COOL..REFRIGERATE FOR 1 HR
  5. TO MAKE SUGAR SYRUP FOR BOONDI,ADD 1/2 CUP SUGAR WITH LITTLE WATER IN A VESSEL.ALLOW IT TO BOIL.
  6. ADD FEW SAFFRON STRANDS AND 1 TSP CARDAMON POWDER.
  7. BOIL TILL YOU GET THICK ONE STRING CONSISTENCY.
  8. OFF THE FLAME. ADD ORANGE FOOD COLOUR AND MIX WELL..
  9. NOW TAKE 1/2 CUP GRAM FLOUR IN A BOWL TO MAKE BATTER OF BOONDI..ADD WATER SLOWLY AND MIX WELL
  10. ADD WATER IN BATCHES TO AVOID LUMPS
  11. MAKE A FLOWING CONSISTENCY..
  12. HEAT GHEE IN A WOK..TAKE THE PERFORATED LADDLE AND POUR A LADDLE OF BATTER ON THE TOP AND SPREAD..
  13. WAIT TILL ALL THE DROPLETS OF THE BOONDIS FALL IN THE WOK.
  14. FRY FOR 1 MIN ..DRAIN EXTRA GHEE AND REMOVE FROM THE FLAME .TRANSFER IT TO SUGAR SYRUP.
  15. MIX ALL THE BOONDIS IN THE SYRUP PROPERLY ..KEEP IT ASIDE FOR 30 MIN..
  16. FOR MAKING NUTTY CHIKKI..HEAT 1/2 CUP JAGGERY IN A WOK.
  17. KEEP STIRRING TILL IT JAGGERY MELTS PROPERLY.
  18. ADD 1/2 CUP DRYFRUITS AND PEANUTS ONCE YOU SEE FROTHY ON THE JAGGERY SYRUP. OFF THE FLAME.
  19. TRANSFER THE MIXTURE ON THE GREASED PLATFORM..LET IT SET FOR 10 MINUTES.
  20. LET IT COOL DOWN FOR 10 MIN.
  21. ADD 1 CUP BOILED SEVAIYA TO THE CUSTARD. MIX WELL.
  22. LETS ASSEMBLE..POUR 1 TSP OF CUSTARD IN EACH GLASS..
  23. PUT 1 TSP OF SWEET BOONDI IN EACH GLASS ..
  24. ADD CRUNCHY PIECES OF CHIKKI IN THE TOP..
  25. PUT SOME MORE BOONDIS ON THE TOP
  26. ADD SLICES OF DRY FRUITS..
  27. ARRANGE CHERRY ON THE TOP.
  28. ARRANGE MINT LEAVES IN EACH GLASS
  29. ARRANGE CARAMELIZED STRINGS ON THE TOP.
  30. READY TO SERVE CHILLED CRUNCHY MUNCHY CUSTARD BOONDI

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