Baked Boondi with Rabri

Baked Boondi with Rabri

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Sweet boondi is drowned in rabdi, laced with spices and nuts, and baked in an oven. What you get, is just incomparable to any dessert you might ever have tasted so far!

Baked Boondi with Rabdi combines the intensely milky flavour of rabdi with the charming aroma of cardamom and speckles of sweet boondi, resulting in a burst of flavours and textures in every mouthful. Serve this dish immediately upon preparation to get the best experience.

Some more traditional desserts that are ideal after dinner treats - Green Peas Kheer, Apple Rabadi , Sitafal Firni , Chum Chum , Chenna Malpua , Ghevar with Rabri , Makai ka Halwa , Walnut Halwa and Moong Dal Halwa .

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Baked Boondi with Rabri recipe - How to make Baked Boondi with Rabri

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

1 1/2 cups readymade sweet boondi

For The Rabri
1 1/2 cups full-fat milk
1 fresh bread slice
1/2 tbsp sugar
1/4 cup condensed milk

For The Topping
1/4 tsp cardamom (elaichi) powder
2 tbsp almond (badam) slivers

For the rabri

    For the rabri
  1. Remove the crusts of the bread slice and discard. Grind the bread slice in a food processor to make fresh bread crumbs and keep aside.
  2. Bring the milk to boil in a broad non-stick pan.
  3. Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. Keep aside.

How to proceed

    How to proceed
  1. Just before serving, spread the boondi evenly in a deep baking dish.
  2. Pour the prepared rabri evenly over it.
  3. Finally sprinkle the cardamom powder and almond slivers.
  4. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  5. Serve immediately.

Nutrient values (Abbrv) per serving
Energy203 cal
Protein6 g
Carbohydrates17.6 g
Fiber0.5 g
Fat10.9 g
Cholesterol8.3 mg
Sodium33.4 mg

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Baked Bundi with Rabadi
 on 23 Jul 16 04:24 PM

This is a something very unusual and great in taste, I keep it ready and bake it only when i am going to serve it as it is best enjoyed piping hot.