Boondi Kheer

Ingredients For Boondhi

• • Maida - 1 ½ cups
• • Rice flour - 1 tablespoon
• • Oil (for deep frying) - as required
• • Cooking soda - a pinch
• • Salt - a pinch
• • Red food colours - a little
• • Green food colours - a little
• • Yellow food colours - a little

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Ingredients For Payasam

• • Milk - 2 liters
• • Sugar - 2 cups
• • Rice flour - 1 ½ tablespoons
• • Cardamom powder - ½ teaspoon
• • Almonds (blanched & sliced) - 1 tablespoon
• • Kismis - 1 tablespoon
• • Cashew nuts (chopped) - 1 tablespoon
• • Saffron - a little

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Method To Make Boondi

• 1. Sieve rice flour, maida, salt, soda together.
• 2. Mix it with just enough water to prepare a dough of pouring consistency (like Bajji dough).
• 3. Divide it into three parts and mix three different colours, separately.
• 4. Using a boondhi ladle, deep fry each colour separately. (Wash and wipe the ladle in between after each colour)
• 5. Boondhis should be taken out when it becomes just crisp.
• 6. Allow it to cool and mix all the boondhis together and store in air tight container.

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Method To Make Payasam

• 1. Boil the milk, add sugar and rice flour which is made into paste with little cold milk and keep stirring so that it will not form lumps.
• 2. Boil until it reduced to half of its consistency. Add cardamom, saffron and remove from fire.
• 3. Fry the nuts and kismis in little ghee and mix in payasam.
• 4. Just before serving, keep little fried boondhis in small individual dishes and pour payasam on top.
• 5. Serve immediately.