Boondi Payas
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
बूंदी पायस - हिन्दी में पढ़ें (Boondi Payas in Hindi)
Added to 57 cookbooks
This recipe has been viewed 50036 times
An interesting version of kheer in which sweet boondis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the boondi so that the boondi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured rabdi.
Method- Combine the saffron strands and 1 tsp of milk in a bowl and mix well. Keep aside.
- Heat the milk in a deep non-stick pan along with the bayleaves and boil on a medium flame for approx. 20 minutes or till the milk reduces to half its original quantity, while stirring occasionally and scraping the sides of the pan.
- Remove the bayleaves and discard them.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Allow the mixture to cool completely.
- Add the boondi, saffron-milk mixture, rose water, cardamom powder and pistachios and mix gently.
- Refrigerate for atleast 2 hours and serve chilled.
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 534 cal |
| Protein | 13.5 g |
| Carbohydrates | 50.6 g |
| Fiber | 1.6 g |
| Fat | 24.8 g |
| Cholesterol | 40.2 mg |
| Sodium | 55.3 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe