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Main Ingredients | Gulab jamuns, Sugar syrup |
Cuisine | Indian |
Course | Desserts |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Deluxe Tawa Mithai Chaat
- 10-15 Gulab jamuns mini
- 3-4 tablespoons Sugar syrup
- 3-4 Khajoor mithai
- 3-4 Kesar badam pista rolls
- 3-4 Kaju kesar rolls
- for deep-frying Oil
- 1 cup Readymade jalebi batter
- 1 tablespoon Orange squash
- 10-15 Rasgullas mini
- 4 tablespoons Readymade rabdi
- a few Fresh pomegranate kernels (taaze anardane)
- a few Sliced pistachios
Method
- Heat sufficient oil in a kadai.
- Pour the jalebi batter in a squeezy bottle and squeeze out sticks and rings in the hot oil. Deep fry till golden and crisp.
- Add the orange squash in the sugar syrup and mix well.
- Cut the khajoor mithai into small pieces. Cut the kesar badam pista and kesar pista rolls into roundels.
- Place the mithai pieces on the corners of a tawa. Place the mini gulab jamuns and mini rasgullas also alongwith them.
- Soak the jalebi sticks and rings in the orange sugar syrup. Remove onto a plate.
- Place the rabdi in the centre of the tawa and place the jalebi sticks in the rabdi. Sprinkle pomegranate kernels and pistachio slices on top.
- Light a candle inside the stand and place the tawa with the mithai chaat on it.
- Serve as it is.
Nutrition Info
Calories | 3323 |
Carbohydrates | 299.4 |
Protein | 118.1 |
Fat | 183.5 |
Other Fiber | Calcium- 3531.5mg |
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