Mithai Sizzler

Course : Indian
Serves: 4
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4 pieces kaju rolls
4 pieces pistachio rolls
100 gram angoori petha
8 pieces cocktail rasgullas
8 pieces mini gulab jamuns
100 milliliter rabdi
100 gram three colored boondi
75 grams gram flour
1 dash soda bicarb
5 drops red color
2 Cup oil for frying
50 grams sugar
5 drops jalebi color
5 drops green color

Preparation / Directions:

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.

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