Diljani

Diljani step by step instructions:

“Diljani” belongs to Udaipur, Rajasthan. And me being a Udaipurite this sweet is very close to my heart. Diljani is made from very small boondis. A special perforated spoon comes for it. Just ask for diljani spoon and you will get it by that name itself. I too got it recently and just did not waste a single minute in making diljani after receiving the spoon.

The difference between normal boondi and diljani is the size of boondis and a very special ingredient which is added to diljani; “Orange Juice”. It makes the boondis even more juicy and tasty.

Traditionally, very small “gulab jamun” (around 1 cm diameter) are also put into diljani. I skipped adding those :-( my bad.

Let us start cooking!!!

Ingredients:

For boondi
Gram flour (besan): 1 cup
Rice flour: 1 tbsp
Water: ¾ cup (lukewarm)
Saffron strands: 5-6 (finely crushed)
Ghee for frying the boondi

For sugar syrup
Sugar: 1 cup
Water: ¾ cup
Saffron strands: 7-8 (finely crushed)
Cardamom pods: 4-5 (skin removed and finely crushed)

Fresh Orange juice: ¼ cup
Almond and cashew slivers: 2 tbsp
Watermelon seeds: 1 tbsp

Method:
For sugar syrup:
1. In a pan mix sugar and water. Heat it. Stir continuously and let it boil.

2. Make one thread consistency syrup. Take a drop of syrup between your thumb and index finger and check for the consistency. It should not be more than or less than one thread.
3. Add cardamom powder and saffron. Mix well.

4. Keep aside.

For boondi:
1. In a bowl mix together gram flour, rice flour and water. Mix well and keep aside for half an hour or stir continuously for 6-7 minutes. Make sure no lumps remain.

2. The consistency of the batter with this water quantity will be perfect.
3. Heat ghee in a kadai. The ghee should be moderately hot.
4. Take the perforated spoon and keep it 6-7 inches above the ghee kadai.

5. Pour a spoonful of gram flour batter. Gently tap the perforated spoon so that small boondis drop into the ghee.

6. As soon as the boondis are done put them in the sugar syrup.

7. Similarly make boondi from the remaining batter also and put them into the syrup.

8. Mix the boondis well into the syrup. Now add orange juice, almond and cashew nuts slivers, and watermelon seeds. Mix well.

9. Keep aside for half an hour so that the syrup is absorbed by the boondis.
10. Serve warm.
11. The most juicy, delicious, and mouth-watering diljani is ready.

Tips:
1. While making the batter, always remember to put a little water at a time. This technique will make the batter lump free.
2. Stir the batter vigorously as it helps in making crisp boondis.
3. The temperature of the ghee should be medium; neither too hot not too cold.
4. If the besan batter is too tight then boondis will develop a tail-like structure.
5. Do not keep the perforated spoon very high or very low. You won't get good boondis.
6. After making one batch of boondis always wash the perforated spoon. I learned this technique from a halwai in one marriage. He told that washing the spoon after every batch; the boondis will always be circular in shape and will never collect together like fritters.

I hope this “Diljani” has won your heart. Do try and share your feedback.

See you soon with a new recipe till then Happy Cooking!!!