PREPARATION

1. In a mixing bowl, add 300 grams gram flour, 1/8 teaspoon organic food color and mix it well.

2. Add 500 milliliters water and mix it well to make a thick batter.

3. Res the batter for 15 minutes.

4. Heat sufficient oil in a heavy skillet.

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

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

7. Remove it from heat.

8. Heat 150 milliliters water in a skillet, add 300 grams sugar and stir continuously until the sugar is fully dissolved.

9. Bring it to a boil.

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

11. Remove it from heat and keep aside

12. In a blender, add 300 grams digestive biscuits and blend it into a fine powder.

13. Add 120 grams butter and blend it again.

14. In a mixing bowl, add 230 grams cream cheese, 200 grams hung curd and this it well.

15. Add 1 tablespoon rose water, 2 tablespoons honey, 1/2 teaspoon cardamom powder and mix it well.

16. Fill the glass 1/3 with biscuits mixture.

17. Then, add some prepared cream cheese mixture.

18. Now, add the prepared boondi over it.

19. Garnish with pistachios.

20. Serve.