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Boondi in Rabri or Boondi Payasam

Preeti Jaiswani
10 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Boondi in Rabri or Boondi Payasam RECIPE

Sweet boondi is a popular prasad, distributed in indian temples. Today I present this sweet boondi in a very different way served with rich and tasty rabdi.

Recipe Tags

  • Festive
  • Indian
  • Simmering
  • Boiling
  • Freezing
  • Chilling
  • Frying
  • Dessert

Ingredients Serving: 4

  1. For Sugar Syrup: Sugar-1 cup
  2. Water-1 1/2 cup
  3. Cardamom powder-1/4 teaspoon
  4. For Rabdi: Full fat milk-1 litre
  5. Sugar-1 cup
  6. Cardamom powder-1/4 teaspoon
  7. Bread crumbs-2 teaspoon (for thickness)
  8. Saffron 8-9 strands (soaked in 2 teaspoon of milk)
  9. For Boondi: Gram flour-1 1/2 cup
  10. Milk-1 cup
  11. Yellow food colour -2 drops
  12. Oil for frying


  1. Sugar syrup: Take a pan, add water, sugar, caradamom powder and bring it to a boil. When it starts boiling cook for another 5 minutes and switch off the flame. Keep aside.
  2. Rabdi: Heat milk in a heavy bottom pan and when its boiling, simmer and stir continuously so that it does not stick to the bottom of the pan till it is reduced to half of its original quantity.
  3. Now add sugar.
  4. Add cardamom powder and bread crumbs.
  5. Add soaked saffron strands.
  6. Now cook on slow flame till it is reduced to 1/4th of its original quantity. Once the milk is reduced to 1/4 that means the rabdi is ready. Switch off the flame and keep the rabdi in refrigerator for chilling.
  7. Boondi: First sieve the gram flour.
  8. Add milk in gram flour, keep adding milk to make a thin batter, but mind it that it should not be too thin and there should be no lumps in batter. Now whisk it for 5 to 6 minutes till it gets sticky. Add yellow food colour and mix well. Keep it aside for 10 minutes.
  9. Heat oil in a wok, hold the perforated spoon(jhala) a little above the wok and pour batter on the spoon. Little boondis will fall in to the oil.Stir the boondi and fry them till brown and crispy.
  10. Take them out and put them in to sugar syrup. Now take a serving glass pour boondi. Pour rabdi and garnish with nuts. Serve chilled.

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