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RABDI KE SANG BOONDI Recipe | | Indian Sweets Recipe by Smita Nadgir |
| | INGREDIENTS | For the bundi:
1 teacup gram flour (besan)
3/4 teacup water
Ghee for frying
For the rabadi:
1 litre milk
100 grams sugar
For the sugar syrup (for the bundi):
1 teacup sugar
3/4 teacup water
2 pinches saffron
Other ingredients:
2 cardamoms - powdered
Few blanched almonds - sliced
| | METHOD | For the sugar syrup (for the bundi)
1. Mix the sugar and water and boil the mixture till it reaches 2 threads consistency.
2. Cool slightly.
3. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.
For the bundi
1. Prepare a smooth batter with the gram flour and water.
2. Heat the ghee and pour the batter over a bundi jhara so that bundis drop into the hot ghee. Fry the bundis.
3. Put the bundis in the hot sugar syrup and allow to soak the syrup for a few minutes.
For the rabadi
1. Put the milk to boil with the sugar stirring continuously, until reduced to 2 cups.
2. Allow to cool slightly.
LASTLY...
1. Just 15 minutes before serving, spread the bundi evenly in a baking dish.
2. Pour the rabadi mixture over it and sprinkle sliced almonds and cardamom powder on top.
3. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
4. Serve cold or hot. |
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