Mithai Sizzler
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 Kaju rolls
4 Pistachio rolls
100 grams Angoori petha
8 Cocktail rasgullas
8 Mini gulab jamuns
100 ml Rabdi
100 grams Three coloured boondi
75 grams Gram flour
A pinch of soda bicarb (baking soda)
A few drops of red colour
Oil for frying
50 grams Sugar
A few drops jalebi colour
A few drops green colour

Preparation

1 To prepare the boondi: To the gram flour add soda bicarb and a little water. Mix to a thick batter. Divide into three portions. Add a colour each to the three portions. Heat oil in a kadai and deep fry the boondis in hot oil till done and crisp. 2 Add enough water to the sugar and simmer till the syrup reaches three string consistency. Add the coloured boondis to the syrup and soak them for about 10 minutes. Remove and keep aside. 3 To prepare the sizzler: Cut the kaju rolls and pistachio rolls into halves. 4 Lightly heat the sizzler tawa. Arrange all the sweets, except rabdi, over the tawa. Heat rabdi and pour at the centre. Serve hot rabdi with cold mithai.

About


Assorted cold sweets served with hot rabdi.