Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mithi phalhari boondi aur rabdi. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mithi Phalhari boondi aur Rabdi is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Mithi Phalhari boondi aur Rabdi is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook mithi phalhari boondi aur rabdi using 9 ingredients and 10 steps. Here is how you cook that.
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The ingredients needed to make Mithi Phalhari boondi aur Rabdi:
- Prepare 1/2 cup Singhade ka atta
- Get 1 cup Sugar
- Make ready 1 1/2 cup water for sugar syrup
- Prepare Pinch Yellow food colour
- Make ready Water to make the batter
- Make ready Ghee or oil to fry the boondi
- Make ready 1 litre milk for Rabdi
- Get 1/2 tsp Elaichi powder
- Prepare 7-8 tsp Sugar
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Instructions to make Mithi Phalhari boondi aur Rabdi:
- Make a thin batter of singhada flour water and yellow food colour. Here i am adding colour because when we make the boondi they will turn light brown and will not get the exact orange colour.
- With the help of a jhara pour the batter on the jhara and let the drops fall on hot ghee and turn into boondi.
- Make a 1 string sugar syrup and keep it ready. Add orange food colour to the syrup.
- As soon as you make the boondi soak them into the syrup itll soak all the syrup.
- Add elaichi powder and serve immediately along with Rabdi..
- If you want you can reduce the sugar quantity in the Rabdi as the boondi too is sweet.
- For Rabdi boil the milk.
- After a boil reduce the flame and reduce it to half the quantity of milk.
- Add sugar and boil till you get the thick consistency required.
- Add elaichi powder and switchoff the flame. Please note that the Rabdi thickens once cooled, so boil accordingly.
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