Name: Boondi parfait recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: For the Boondi :; Besan (gram flour) - 1/2 cup; Water - 1/4 th cup; Refined oil - to fry; Orange food color - few drops; Green food color - few drops; For the sugar syrup :; Sugar - 1 cup; Water - 1/2 cup; Cardamom pods - 2; For the Rabdi :; Milk - 1 litre; Sugar - 5 tbsp (the quantity can be increased or decreased according to personal taste); Cardamom powder - A pinch

Ingredients Serving: 6

For the Boondi :
Besan (gram flour) - 1/2 cup
Water - 1/4 th cup
Refined oil - to fry
Orange food color - few drops
Green food color - few drops
For the sugar syrup :
Sugar - 1 cup
Water - 1/2 cup
Cardamom pods - 2
For the Rabdi :
Milk - 1 litre
Sugar - 5 tbsp (the quantity can be increased or decreased according to personal taste)
Cardamom powder - A pinch

Instructions

Mix the besan and water together to form a semi thick batter so that it can be poured through a sieve ladle.
Whisk it till it is smooth enough and little airy. Meanwhile heat the sugar, water and the cardamom together to form a 1 string chashni or syrup, let it cool for few minutes.
Now heat a kadhai with ample amount of refined oil.
While this is heating, divide the besan batter into 2 parts and add the orange & green food color respectively. Mix the batters well.
Now pour small quantities of the batter (I fried the orange boondi 1st) through a ladle which has holes in it. While I pour the batter on it, I shook the ladle so that small droplets fall into the oil.
Fry them for about a minutes or less and strain them from oil onto a kitchen towel or tissues to drain out the excess oil. Soak the Boondi into the sugar syrup made earlier.
For the rabdi, heat the milk in a heavy bottomed sauce pan.
Lower the flame and keep stirring, boiling the milk with continuous stirring.
Cook it till the milk is reduced to about 1/4 th, the quantity.
Now add the sugar and cardamom powder and keep stirring till the sugar dissolves.
Chill the Rabdi once cooked.
Assembly : Take small shot glasses, put a spoonful of the green colored boondi, then pour little Rabdi and then top it with orange colored boondi.

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