• Motichoor Golgappe With Basundi Shots
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INGREDIENTS


Motichoor Golgappe With Basundi Shots

Servings - 2 - 3

INGREDIENTS

Milk - 40 milliliters

Saffron - 1/4 teaspoon

Milk - 1 litre

Condensed milk - 260 milliliters

Cardamom powder - 1/4 teaspoon

Nutmeg powder - 1/8 teaspoon

Cashews - 15 grams

Pistachios - 15 grams

Almonds - 15 grams

Gram flour - 250 grams

Baking soda - 1/4 teaspoon

Milk - 400 milliliters

Oil - for frying

Sugar - 300 grams

Water - 150 milliliters

Cardamom powder - 1/4 teaspoon

Organic food color - 1/4 teaspoon

Wheat flour - 250 grams

Semolina - 50 grams

Water - 200 milliliters

Oil - for frying

PREPARATION

1. In a bowl, add 40 milliliters milk, 1/4 teaspoon saffron and mix it well.

2. Soak for 20 minutes.

3. Take a heavy skillet, add 1 litre milk and stir well.

4. Bring it to a boil.

5. Add 260 milliliters condensed milk and mix it well.

6. Add 1/4 teaspoon cardamom powder, 1/8 teaspoon nutmeg powder, 15 grams cashews, 15 grams pistachios, 15 grams almonds and mix it well.

7. Cook until the mixture thickens.

8. Add the prepared saffron milk and mix it well.

9. Remove it from heat.

10. In a mixing bowl, add 250 grams gram flour, 1/4 teaspoon baking soda, 400 milliliters milk and mix it well to make a thick batter.

11. Heat sufficient oil in a heavy skillet.

12. Pour a cup of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil.

13. Deep fry the boondi over a medium heat until it turns golden brown in color.

14. Remove it from heat.

15. Take a skillet, add 300 grams sugar, 150 milliliters water and stir continuously until the sugar is fully dissolved.

16. Add 1/4 teaspoon cardamom powder, 1/4 teaspoon organic food color and mix it well.

17. Bring it to a boil.

 

18. Now, add the prepared boondi in it and mix it well.

19. Remove it from heat and keep aside.

20. In a mixing bowl, add 250 grams wheat flour, 50 grams semolina and mix it well.

21. Add 200 milliliters water and knead it into a smooth soft dough.

22. Rest the dough for 30 minutes.

23. Take a ball from dough and flatten it with the help of a rolling pin.

24. Cut out circles from it.

25. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

26. Drain it on an absorbent paper.

27. Take a shot glass and fill it with prepared basundi.

28. Now, take a golgappa and crack the top of the golgappa with your thumb. 

29. Add the prepared boondi in it.

30. Top with chocolate syrup and strawberry syrup.

31. Garnish with mint.

32. Serve