Boondi Kheeri

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For Chhena:
  • 2 liters - milk
  • 2 tbsp - vinegar
  • For Boondi:
  • Chhena - 2 cups
  • Corn flour - 1 cup
  • Baking powder - 1 tsp
  • Milk - 1/2 liter, approximately
  • Oil to deep fry
  • For Kheeri:
  • Milk - 2 liters
  • Sugar - 1 cup
  • Cardamom powder - 1/2 tsp

How to Make Boondi Kheeri

  • For Chhena:
  • Boil 2 litres of cow's milk. Let it cool for about 10 minutes. The temperature of the milk should be around 80 degrees C.
  • Add 2 tbsp of vinegar.
  • Stir the milk gently and keep covered till it separates into cheese and clear whey.
  • Strain the cheese into a colander lined with thin muslin.
  • Pour 3-4 cups of cold water over it.
  • Press the cheese with the back of a wooden spoon to drain away all the liquid.
  • For Boondi:
  • Knead chhena till smooth.
  • Add corn flour mixed with baking powder.
  • Add milk a little at a time, mixing well, to get a batter of stiff dropping consistency.
  • Heat oil in a kadai till moderately hot.
  • Hold a perforated ladle above the oil and pour some batter on it.
  • It will fall in tiny drops into the oil.
  • Fry till the boondis puff and become crisp.
  • Drain on kitchen paper. Use all the batter thus.
  • For Kheeri:
  • Boil the milk and simmer till it is reduced to 1 litre.
  • Add sugar and stir till dissolved.
  • Add cardamom powder and boondis.
  • Simmer gently for 5 minutes.