Boondi Kheer Recipe

Kuch Toh Meetha Hojaye

Often times we have to deal with leftover food be it savoury or meetha. This festive season I was left with meetha boondi which, when was fresh was consumed quickly as I stored it in refrigerator so that it’s shelf life increases, no one… Literally no one is interested in eating them. Now I can’t waste this, so just thought of turning these boondis into something fresh creamy and subtle. You can have them cold or hot.

Boondi kheer

Boondi kheer balances the sweetness, there is no excess of sugary taste due to the milk added in it.

This kheer is a fusion recipe to surprise your guests or loved ones.

Serves well on all the festive season, as the Indian festival are around the corner, do try this scrumptious Boondi kheer.

This kheer is completely rich in taste as we have added dry fruit, milk powder and milk.

Detailed recipe card is here


Boondi Kheer


  • 2 cup milk
  • 1 cup milk powder
  • 1/2 cup dry fruit powder (almond n cashews)
  • 1 1/2 cup boondi (sweet)
  • 1/2 teaspoon elaichi powder
  • Pinch of saffron strands
  • 2 tablespoon sugar or as per taste


  • Take pan, boil milk for 1 minute
  • Add saffron strands
  • Add milk powder and stir
  • Keep the flame low
  • Add dry fruit powder
  • Mix well
  • Now add in Boondi
  • Add in elaichi powder and sugar
  • Boil for few minutes (2 minutes)
  • Off the flame
  • Let the kheer cool down, as it cools kheer tends to thicken due to boondis
  • Creamy and thick boondi kheer is ready
  • Milk powder and dry fruit powder gives this kheer an extra flavour and texture.
  • Boondi ki kheer is ready to be served
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Milk Halwa/Dhoodh halwa/palkova

Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger


Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
After adding sugar and elaichi powder
Ready to eat

Rooh Afza milkshake

Summer’s are here and keeping one cool is so very important, This is the season when one doesn’t like having lot of spicy food.I prefer drinking more of liquids and keep myself light..Here’s a simple milkshake drink that everyone would love …my husband makes it for kids,so let’s get the recipe



2 glass milk (chilled)

6 tablespoon rooh afza (3 per glass or as taste)

2 tablespoon sugar (optional I have not used sugar )



Take milk in any bowl and add Rooh Afza

Mix well and pour it into the glasses

You can top it with vanilla ice cream also

Serve it chilled

Makhana kheer/foxnut dessert/How to make makhana kheer

Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe



2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste



Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir, crush some makhana and add to make it thick

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

KHEER/Rice pudding/How to make kheer


This looks like a simple and plain dish,don’t go on the looks,they taste heavenly.Especially when it’s cooked on open flame with the milk n rice being cooked for an hour,all the flavours has been soaked by the rice in this cooking process.In India,kheer is also bhog or prasad(offering) to god on diwali and amavasya,in short…. any festival.So lets see what goes in making this yummy and tasty kheer


1 liter milk

1/2 cup basmati rice(any rice will do)

1/2 cup sugar(or as per taste)

1 tablespoon elaichi powder(cardamom)

2 tablespoon chopped dry fruits(kaju,pista and badam or any prefered)

1 tablespoon rice flour(this is optional)


Take big bowl pour milk in it and let it boil for 10 to 15 minutes on low flame,keep stirring or milk may overflow

Wash the rice and keep aside

After 15 minutes,add the washed rice in the milk and let it cook for 20 to 25 minutes or till the rice is cooked well

Once you see the rice is cooked add the rice flour,dry fruits and elaichi powder

Stir it well,no lumps should remain

Last you add sugar as per taste

Serve it chilled or hot,as your family and loved ones would prefer to eat

NOTE:Rice flour is optional,it thickens the kheer

I like my kheer thick,if you prefer you can add more milk or leave the rice flour option for a thin consistence

Thandai/ Holi special drink/mixed dryfruit drink

Holi’s here and the fun with colours have begun,winter is gone and summer’s are knocking on.. ..Best recipe to beat the heat is thandai (cold)with dry fruit and some more ingredients mixed with milk….A popular North Indian drink for Holi.This recipe is relished after holi also,you can freeze them and have latter.Lets see what goes on making this simple and healthy drink.

Ingredients 1 cup =250 ml

2 cup milk

1/4 cup badam (almonds)

1/4 cup magaz seeds(dried melon seeds)

1/4 cup kaju (cashews)

1/4 cup pistachios

1/4 cup sauf (fennel seeds)

1/4 cup khus-khus (poppy seeds)

1 tsp black pepper

1 tsp elaichi powder (cardamom)

1 tsp rose-water (or gulkand if you have)

1 stick dalchini

Some saffron strand dissolve in milk

Soak all the dry fruit and sauf,magaz,khus-khus over night.


Peel the badam(almonds) skin before grinding

Grind into a fine paste, all the soak ingredients

Soak the saffron strands in warm milk

Keep the milk for boiling, once it starts boiling add the grinded paste,with black pepper,elaichi powder, gulkand or rose-water and dalchini stick

Add sugar as per taste and the dissolved saffron

Boil it for 3 to 5 minutes

Let it cool,while cooling the milk absorbs all the flavours

Strain the milk and let it chill

Garnish with chopped pistas and saffron

A healthy and yummy thandai is ready to be served

Blog at

Up ↑

%d bloggers like this: