It is fun creating a totally new recipe for any occasion. And yes I did something this diwali (Indian festival) also. I was planning to make a boondi ladoo (Boondi or boondhi is a fried Indian snack made from chickpea flour) which didn't happened so perfectly and turned out to be a serendipity. I used the same boondi to make this shrikhand and boondi layered dessert and was an instant hit among family and friends. Hope you enjoy doing this recipe as much I did.
Besan (Chickpea flour) : 1/2 cup
Oil: 1 tablespoon
Melon seed: 2 tablespoon
Sugar: 1/2 cup
Ladle with hole for making boondi
Turkish/ Greek yogurt: 1 liter
Castor sugar: 1/2 cup
Saffron: 1 pinch
Cardamom powder: 1/4 teaspoon
1) For Boondi make a fine paste of besan with 1/4 cup of water and 1/2 cup besan. The paste should be of a flowing consistency. Add tablespoon oil to it. Mix well and set aside of 15 minutes.
2) Make the sugar syrup adding 1/2 cup water to the sugar. Cook until it start bubbling for approximately 5-6 minutes.
3) Heat some oil in a pan and using the ladle with holes pour in the besan batter over the hot oil. Small drop of batter will fall to make boondi. Fry it till golden and soak it it the prepared sugar syrup. Repeat the process until all the batter is done.
4) Add dry roasted melon seed to it. Set aside and let it cool. You can enjoy boondi as it is or layer it with the shrikhand to make it more exotic. For variation add color to the batter and make it look more tempting.
5) For Shrikhand, hang the yogurt in a cheesecloth for overnight. Mix it with the castor sugar, saffron and cardamom powder until smooth and consistent.
6) Layer the shrikhand at the base of your serving glass at the bottom, some boondi in between and top it up again with the Shrikhand.
7) Refrigerate until served. Enjoy this exotic India dessert with a western look.