Recipe: Delicious Boondi-Golgappa with Paan Basundi shot

Boondi-Golgappa with Paan Basundi shot. In reviews: ". die for and don't forget to try their boondi golgappa with basundi shots. I was been there with my" Call. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits.

Remove from the pan and set aside. Basundi is a traditional sweet recipe that is made during festivals and special occasions, but have you ever added a twist of innovation to traditional deserts, then try this recipe and fall in love with this awesome delight. See recipes for Homemade Paan chocolates too. You can cook Boondi-Golgappa with Paan Basundi shot using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Boondi-Golgappa with Paan Basundi shot

1. Prepare 2 cup of Paan basundii.
2. Prepare 150-200 gm of Sweet Boondi.
3. It's 6 -8 of Golgappe puris readymade.
4. You need 2 tbsp of Chocolate sauce.
5. It's as needed of Almonds For garnishing.
6. You need as needed of Pistachios For garnishing.

Some of the very common ones are- paan kulfi, paan toffee, paan ka sharbat, paan thandai and more. If yes then how much i need? For traditional paan kulfi …the pan mix is prepared separately with betel leaves, cardamoms, fennel seeds, and Gulkhand….etc. to make it easier I have added ready to use sweet paan mix bought from the supermarket. The taste was really amazing and it's a must try recipe. you may also like.

Boondi-Golgappa with Paan Basundi shot step by step

1. In serving plate take shot glasses..
2. Pour chilled paan basundi in it. Garnish with chopped dry friuts and paan masala..
3. Now take golgappe puris and make hole in center..
4. Fill it with sweet boondi..
5. For innovation add chocolate sauce on golgappa shell..
6. Garnish it with almonds, pistachios and serve..

Fruit phirni Recipe They served something called a paan shot at the end of our dinner. Basundi, or rabri as its called in North India, is one of the most refreshing milk-based delicacies one can have. Flavoured with nutmeg and cardamom, Basundi is generally more liquid-y compared to rabri and can be whipped up in less than half an hour. Pour drops of this mixture into hot oil with a slotted spoon. Deep fry till the drops become golden brown.

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