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2 liters -
2 tbsp -
Chhena - 2 cups
- 1 cup
Baking powder - 1 tsp
- 1/2 liter, approximately
Oil to deep fry
- 2 liters
- 1 cup
powder - 1/2 tsp
How to Make Boondi Kheeri
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.
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.
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.