Boondi Ki Kheer Recipe | 3-Step Creamy Boondi Payas Dessert (15-Minute)

Boondi Ki Kheer Recipe | 3 Easy Steps to Make This Irresistibly Delicious Dessert

Boondi Ki Kheer—also called Boondi Payas or Boondi Payasam—is a luscious North-Indian dessert where sweet boondi pearls are simmered in thickened, cardamom-scented milk. Ready in just 15 minutes, it’s your ultimate last-minute sweet fix for festivals like Diwali, Navratri, Raksha Bandhan, or any celebratory meal.

Why You’ll Love This Recipe

• Quick & Easy: 3 simple steps; perfect for busy home cooks.
• Irresistibly Delicious: Rich, creamy texture with melt‑in‑mouth boondi.
• Vegetarian & Gluten‑Free: Suitable for most festive thalis.
• Customizable: Includes vegan, low‑sugar, and jaggery variations.

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Essential Ingredients Boondi Ki Kheer Recipe

• Boondi: Use fresh, sweet boondi from a mithai shop for the best flavour.
• Milk: Full‑fat gives creaminess; swap with almond or oat milk for vegan.
• Condensed Milk: Speeds up thickening; substitute with khoya or 2 tbsp milk powder.
• Dry Fruits: Toasting enhances flavor—use fresh nuts and store leftovers in airtight jars.
• Cardamom Powder: Always grind whole pods for strongest aroma and flavor.
• Saffron Strands: Soak in warm milk to release color and aroma; a small pinch goes a long way.

How to Make Boondi Ki Kheer Recipe

Preparation:

• Combine the saffron strands with little warm milk in a bowl and mix well and keep aside.

Method:

Boil the milk in a heavy-bottom deep pan over medium heat, till it reduces to half its original quantity while stirring constantly.

Add the sugar or 1/4 cup condensed milk.

Add saffron milk and cardamom powder and mix well to dissolve it.

Switch off the heat and allow it to cool down completly.
Add sweet Boondi and mix well.

Add almond & pistachio and mix gentely.

Boondi ki kheer is ready to serve.

Tips for Perfect Boondi Ki Kheer Recipe

1. Use Fresh Sweet Boondi: Buy or prepare boondi the same day. Stale boondi turns chewy and soaks poorly.
2. Quick Milk Reduction: Use a wide, heavy-bottomed pan to evaporate moisture faster without scorching.
3. Stagger Sweeteners: Add condensed milk first, taste, then adjust with sugar or jaggery syrup off‑heat to avoid over‑sweetening.
4. Bloom Saffron Properly: Soak strands in warm milk (never water) for at least 5 minutes to extract full color and fragrance.
5. Toast Nuts in Ghee: Lightly roast mixed nuts in ghee until just golden—this deepens flavor and prevents them from turning soft in the kheer.
6. Adjust Consistency After Cooling: Kheer thickens as it cools; add a splash of warm milk to loosen before serving if needed.
7. Serve Temperature Matters: Warm kheer tastes richer, while chilled kheer offers a pudding‑like texture—try both to decide your favorite!

FAQS-Boondi Ki Kheer

🥣 Storing Suggestions

Store kheer in an airtight box for up to 2 days. Reheat gently, adding warm milk to loosen. Skip freezing—boondi turns mushy. Add boondi fresh if prepping the milk base ahead.

🍽️ Serving Suggestions

Contrast Pairing: Pair with savory snacks like samosa or kachori for a sweet-savory combo.

Festive Treat: Perfect for Diwali, Raksha Bandhan, or Janmashtami thalis with puris and sabzis.

Party Dessert Cups: Serve in mini cups topped with nuts and saffron—great for potlucks or gatherings.

Sweet Ending: Enjoy a small bowl after lunch or dinner to satisfy dessert cravings.

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5 from 1 vote

Boondi Ki Kheer |How to make boondi Payas-kheer

Rich, creamy North-Indian kheer with sweet boondi pearls—ready in 15 minutes, perfect for festive thalis or quick week-night desserts.

Prep Time5 minutes mins

Active Time8 minutes mins

Total Time15 minutes mins

Course: Dessert, sweet, sweets & Desserts

Cuisine: Indian, north indian

Diet: ,

Yield: 4

Calories: 225kcal

Author: spicy veg recipes

Equipment

• Heavy-bottomed pan Wide for faster reduction
• Small bowl To soak saffron
• Ladle

Materials

• 750 ml Full-fat milk Or almond/oat milk
• 1 cup Sweet boondi Fresh orange-gold
• 1/4 cup condensed milk or Sugar to taste , Adjust sweetness
• Pinch of saffron strands  Soaked in warm milk
• ¼ tsp Cardamom powder Freshly ground
• 1 tbsp Mixed nuts Toasted & chopped

Instructions

Preparation;

• Combine the saffron strands with little warm milk in a bowl and mix well and Keep aside.

Method:

• Boil the milk in a heavy-bottom deep pan over medium heat, while stirring constantly until slightly reduced (≈5 min). Stir in condensed milk or sugar; simmer 5 min.
• Add saffron milk and cardamom powder and mix well to dissolve it.
• Remove from heat and allow the milk to cool completely.
• Add the boondi, dry nuts and mix smoothly.
• serve warm or chilled as desired.

Notes

 

• For vegan version, use almond milk, coconut condensed milk, and coconut oil

Final Thought

Boondi Ki Kheer proves that a show-stopping Indian dessert doesn’t have to be time-consuming. With just three quick steps and pantry staples, you get a bowl of rich, cardamom-scented comfort ready in 15 minutes. Keep your boondi fresh, simmer gently, and finish with a splash of saffron for that festive glow—then serve warm or chilled and watch it disappear. Happy cooking!

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