Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Kaju rolls |
| 4 \N | Pistachio rolls |
| 100 grams | Angoori petha |
| 8 \N | Cocktail rasgullas |
| 8 \N | Mini gulab jamuns |
| 100 millilitres | Rabdi |
| 100 grams | Three coloured boondi |
| 75 grams | Gram flour |
| \N \N | A pinch of soda bicarb |
| \N \N | A few drops of red colour |
| \N \N | Oil for frying |
| 50 grams | Sugar |
| \N \N | A few drops jalebi colour |
| \N \N | A few drops green colour |
FOR THE BOONDI
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 colour each to the three portions. Heat oil in a kadai and deep fry the boondis in hot oil till done and crisp.
Add enough water to the sugar and simmer till the syrup reaches three string consistency. Add the coloured 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 centre. Serve hot rabdi with cold mithai.
Converted by MC_Buster.
NOTES : Assorted cold sweets served with hot rabdi Converted by MM_Buster v2.0l.