Ingredients with Measurements:
- 2 cups boondi (small fried chickpea flour balls)
- 2 cups sugar
- 1 cup water
- 1 tsp cardamom powder
- 1 tbsp rose water
- 1 tbsp sliced almonds
- 1 tbsp sliced pistachios
Special equipment needed:
- Heavy-bottomed pan
- Slotted spoon
- Glass jar with a lid
Step-by-step instructions:
1. In a heavy-bottomed pan, add sugar and water and bring it to a boil over medium heat.
2. Once the sugar dissolves, reduce the heat to low and let it simmer for 5 minutes.
3. Add cardamom powder and rose water to the sugar syrup and mix well.
4. Turn off the heat and let the syrup cool down.
5. In the meantime, take the boondi in a bowl and add enough water to soak it for 5 minutes.
6. After 5 minutes, drain the water and squeeze the boondi to remove excess water.
7. Add the soaked boondi to the cooled sugar syrup and mix well.
8. Cover the pan and let it sit for 2 hours.
9. After 2 hours, the boondi will absorb the syrup and become soft.
10. Transfer the boondi ka murabba to a glass jar and garnish with sliced almonds and pistachios.
11. Close the lid tightly and store it in a cool and dry place.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for boiling sugar syrup and low heat for simmering.
Serving size:
This recipe makes about 2 cups of boondi ka murabba, serving size can vary.
Nutritional information:
Calories: 150 per serving
Fat: 1g
Carbohydrates: 37g
Protein: 1g
Substitutions for ingredients:
- Instead of sliced almonds and pistachios, you can use any other nuts of your choice.
- You can use saffron strands instead of cardamom powder for a different flavor.
Variations:
- You can add a few drops of food color to the sugar syrup for a colorful boondi ka murabba.
- You can add a few strands of saffron to the sugar syrup for a different flavor.
Tips and tricks:
- Make sure to squeeze the excess water from the boondi before adding it to the sugar syrup.
- Let the boondi ka murabba sit for at least 2 hours for the boondi to absorb the syrup and become soft.
- Store the boondi ka murabba in a cool and dry place to prevent spoilage.
Storage instructions:
Store the boondi ka murabba in a glass jar with a tight-fitting lid in a cool and dry place.
Reheating instructions:
Boondi ka murabba does not need to be reheated.
Presentation ideas:
Serve the boondi ka murabba in a glass bowl or jar for a beautiful presentation.
Garnishes:
Garnish with sliced almonds and pistachios.
Pairings:
Boondi ka murabba can be enjoyed as a dessert or a snack with tea or coffee.
Suggested side dishes:
Boondi ka murabba can be served as a standalone dessert or snack.
Troubleshooting advice:
- If the sugar syrup becomes too thick, add a little water to thin it out.
- If the boondi becomes too soft, add more boondi to the sugar syrup.
Food safety advice:
Make sure to store the boondi ka murabba in a clean and dry jar to prevent spoilage.
Food history:
Boondi ka murabba is a traditional Indian dessert that has been enjoyed for centuries.
Flavor profiles:
Boondi ka murabba has a sweet and slightly tangy flavor with a hint of cardamom and rose water.
Serving suggestions:
Serve boondi ka murabba as a dessert or a snack with tea or coffee.
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Region: Indian