Quick Indian Sweets | Easy Indian Mithai Recipe | Quick Dessert Recipes by Priyanka Rattawa

condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a similar texture with fewer calories.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds add crunch without the cost of nuts.

Start by heating a little ghee in a pan.

Add one packet of boondi (218 grams) to the pan.

Roast the boondi on medium flame for 3 to 4 minutes until it absorbs the ghee and becomes fragrant.

Set the roasted boondi aside.

Prepare the sugar syrup (chashni) by melting jaggery or sugar in water.

Add a little oil to the syrup and mix well.

Add powdered saffron to the syrup for color and aroma.

Turn off the gas once the syrup is ready.

Transfer the syrup to a large bowl and set aside some in smaller bowls for coloring.

Add the roasted boondi to the syrup and mix well, ensuring the boondi is well coated with syrup.

Add red food color to one portion of the syrup and mix well.

Add green food color to another portion and mix well.

Let the boondi soak in the syrup for 2 to 3 hours for better color absorption.

After soaking, the boondi will expand and absorb the syrup.

Add chopped almonds or any dry fruits to the boondi and mix lightly to avoid color mixing.

The boondi can be eaten immediately, but it will taste better the next day when it is dry outside and moist inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens