Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    kaju rolls
   4                    pistachio rolls
 100      gram          angoori petha
   8                    cocktail rasgullas
   8                    mini gulab jamuns
 100      milliliter    rabdi
 100      gram          three colored boondi
                        ***FOR THE BOONDI***
  75      grams         gram flour
                        a pinch of soda bicarb
                        a few drops of red color
                        oil for frying
  50      grams         sugar
                        a few drops jalebi color
                        a few drops green color

Preparation:

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 color each to the three portions. Heat oil in a kadai and deep fry the boondis in hot oil until done and crisp. Add enough water to the sugar and simmer until the syrup reaches three string consistency. Add the colored boondis to the syrup and soak them for about 10 minutes. Remove and keep aside. To prepare the sizzler: Cut the kaju rolls and pistachio rolls into halves. Lightly heat the sizzler tawa. Arrange all the sweets, except rabdi, over the tawa. Heat rabdi and pour at the center. Serve hot rabdi with cold mithai.