Make a thin batter of singhada flour water and yellow food colour. Here i am adding colour because when we make the boondi they will turn light brown and will not get the exact orange colour.

With the help of a jhara pour the batter on the jhara and let the drops fall on hot ghee and turn into boondi.

Make a 1 string sugar syrup and keep it ready. Add orange food colour to the syrup.

As soon as you make the boondi soak them into the syrup itll soak all the syrup.

Add elaichi powder and serve immediately along with Rabdi..

If you want you can reduce the sugar quantity in the Rabdi as the boondi too is sweet.

For Rabdi boil the milk.

After a boil reduce the flame and reduce it to half the quantity of milk.

Add sugar and boil till you get the thick consistency required.

Add elaichi powder and switchoff the flame. Please note that the Rabdi thickens once cooled, so boil accordingly.