Friday, May 16, 2008

Boondi Ki Kheer or Rus Boondi

Let's savor the Rajasthani sweets now. It's a great way of using your leftover Motichoor/soft boondi ladoos too.

Update - I recently came to know from my MIL that Gujaratis make this kheer too. It goes by the name Rus Boondi.

Boondi Ki Kheer/Rus Boondi
2 Motichoor Ladoos/soft boondi laddoos
4 cups milk (Preferably organic whole or 2%)
1/2 cup evaporated milk

1/2 tsp freshly ground cardamom seeds

1. Bring milk to boil. Reduce the flame. Simmer for 10 minutes.
2. Add evaporated milk.
3. Crumble motichoor ladoos by hand and add to the milk.
4. Simmer for another half an hour till the desired consistency is reached.
5. Garnish with freshly ground cardamom seeds.
6. Refrigerate & serve it chilled.

Note -
1. You can also use sweet boondi instead of motichoor ladoos.
2. If you prefer, you can add more sugar per your taste. But if using ladoos, they already have ghee and sugar so additional sugar, probably may not be required.

This post is my entry to Easy Craft's Think Spice - Cardamom event.
Think Spice event is started by Sunita of Sunita's World.


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