Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, custard boondi caramel crunchy shots. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Learn how to make Custard Boondi recipe at home with Chef Ruchi Bharani on Rajshri Food. On the occasion of Rakshabandan, treat your siblings with something. I very badly wanted to try boondi ladoo this year atleast, but somehow my fear for it has not yet reduced so decided to give kara boondhi a try first and luckily it turned out great.
Custard boondi caramel crunchy shots is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Custard boondi caramel crunchy shots is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have custard boondi caramel crunchy shots using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Custard boondi caramel crunchy shots:
- Prepare For custard
- Prepare milk
- Prepare custard powder
- Get sugar
- Get fruits (that's optional)
- Prepare For boondi
- Get Besan/gram flour
- Take baking powder
- Prepare orange food colour
- Make ready Milk or water to maintain consistency (I prefer milk
- Get sugar
- Prepare water
- Get cardamom powder
- Get Ghee for frying
- Take For Caramel nuts
- Get jaggery
- Take dryfruits and roasted peanuts
- Prepare Almonds and pistachios for garnishing
Make this quick Custard Boondi at home and enjoy it with your family. Do share your experience in the comments below. In a bowl of boondi add milk masala powder, praline, mix well. Take the custard out of the freezer and layer it with boondi, garnish it with Almond flakes, Pistachio flakes and chill it.
Steps to make Custard boondi caramel crunchy shots:
- Take milk in pan and bring it to boil,add sugar.Mix custard - Powder in 1/2cup of milk in a bowl to make lump free batter. Once milk starts boiling, add prepared custard milk mixture. While adding keep stirring constantly. Bring it to a and cook for 4-5 min or till it thickens. Turn off the flame. Keep aside and let it cool.Chill into the fridge.
- Make sugar syrup for boondi. Add sugar,water in a pot.Add cardamom powder.Bring it to boil for one string consistency.Off the flame. Let it cool.
- In A mixing bowl combine besan,colour, baking powder and milk.Whisk it well.Batter should be of dropping consistency. Feel free to add or subtract milk in order to adjust batter consistency. Heat ghee in a deep pan.Now take a boondi karandi or a perforated ladle ful.Hold it over oil.Pour a ladleful of batter over and spread it out.The boondi will fall drop by drop.Fry the boondi till crispy.Drain them and add them to sugar syrup and mix well. Keep aside for half an hour.
- Heat jaggery in other pan.keep stirring till melts.Add dryfruits and roasted peanuts and mix well.Transfer the mixture on the greased tray. Let it set for sometime.
- Now assemble.Take shot serving glasses. Fill half glasses with custard. Tap it lightly. Add boondis till 3/4 of glasses.Add caramel nuts on top.Garnish with chopped dryfruits. Before serving let it cool atleast 3-4 hours. Served chilled.
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Click Play to See This Caramel Custard Recipe Come Together. Pour this caramelized sugar into the mold or cups you are using and swirl to coat the sides of the mold.
So that’s going to wrap it up for this special food custard boondi caramel crunchy shots recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
