Ingredients

• 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.