Step-by-Step Instructions

1. 1.Prepare Boondi Batter

   In a bowl, combine besan, baking soda, salt, and water. Whisk until you get a smooth batter with no lumps.

2. 2.Fry Boondi

   Transfer the boondi batter into a piping bag. Pipe small droplets into hot oil, frying until they turn golden and crispy. Remove and set aside.

3. 3.Make Sugar Syrup for Boondi

   In a pan, combine sugar and water. Heat until the sugar dissolves and a syrup forms. Add saffron strands and a few drops of orange food color (or saffron water).

4. 4.Soak Boondi in Syrup

   Add the crispy fried boondi to the sugar syrup. Mix well until the boondi has fully soaked up the syrup. Turn off the heat and let it cool down.

5. 5.Prepare Rice Paste for Phirni

   Soak rice in milk for some time. Then, blend the rice and milk mixture until you get a smooth paste.

6. 6.Cook Sitaphal Phirni

   In a deep pan, combine milk, sugar, and custard apple pulp. Cook on low flame, stirring occasionally. Once it starts to thicken, add the rice paste and stir constantly to prevent lumps and achieve a thick texture. Add cardamom powder and pistachio slivers, mix well, then turn off the heat and let it cool slightly.

7. 7.Assemble Sitaphal Phirni Motichoor Cups

   Place a cookie cutter or mold on a serving plate. Fill it with the prepared boondi, pressing it down and creating a small hollow in the center. Gently remove the mold. Pipe the cooled sitaphal phirni into the hollow in a pretty swirl pattern. Garnish with pistachio slivers, saffron strands, and edible gold foil.

8. 8.Prepare Biscuit Base for Trifle

   Take Parle G biscuits and grind them into a fine powder. This will form the crunchy base of your trifle.

9. 9.Make Cranberry Shrikhand

   In a bowl, combine hung curd, chopped dried cranberries, soaked saffron, and cardamom powder. Mix everything well. Add sugar and continue mixing until the sugar dissolves completely, resulting in a super smooth and glossy shrikhand.

10. 10.Prepare Jelly

    Boil water in a saucepan. Add the jelly premix and stir well until it dissolves completely. Pour the jelly mixture into a dish and refrigerate for at least 2 hours until it sets. Once set, cut the jelly into small, cute cubes.

11. 11.Assemble Shrikhand Trifle

    In a serving glass, spoon in a layer of the crushed biscuit base and smooth it out. Pipe a layer of the cranberry shrikhand. Add a layer of jelly cubes. Pipe another swirl of cranberry shrikhand on top. Garnish with pistachio slivers, saffron strands, and a dried cranberry.

12. 12.Prepare Gulab Jamun Cupcake Batter

    In a bowl, whisk curd and sugar until smooth and glossy. Add all-purpose flour, melted butter, baking powder, baking soda, cardamom powder, and milk. Whisk thoroughly until you have a smooth batter with no lumps.

13. 13.Cook Mini Gulab Jamun Cupcakes

    Heat an appam pan and grease each mold with oil or butter. Spoon the cake batter into each mold, filling it about halfway. Gently press a mini gulab jamun into the center of each batter-filled mold to ensure it stays in place while baking. Sprinkle pistachio bits over the top. Cover the pan and cook until the cupcakes are golden brown and fluffy.