Diwali Indulgence: Baked Boondi And Rabri, An Ideal Mix Of Tradition And Fusion

Diwali is less than a week away and the excitement levels have touched the roof. The markets are filled with sweets, lights and decorative items of all kinds. There is something about the festive feels that the nip in the air is also being seen as ‘timely’. The 'festival of lights' as it is called by many, Diwali, is celebrated in the Hindu month of Kartik with much enthusiasm and gaiety. Festive season calls for indulging, and we all know what that means. It is time to make room for festive special delicacies such as Kaju Katli, Son Papri, Salted Cashews, Namak Pare, Rasgulle and everything sweet, salty and elaborate that one can imagine. We have to hide our belly bulge beneath a sweatshirt anyway for the next two months, so I guess, it is a case of very good ‘timing’ again.  

What Makes Boondi A Perennial Favourite

Boondi is are tiny pearls or droplets made with besan that are first deep-fried in oil and then soaked in sugar syrup. As a matter of fact, ‘Boondi’ in Hindi refers to a tiny dot or a droplet. Even when they are not soaked in sugar syrup, boondi can be relished as a crispy snack with the addition of savoury items like curry leaves, salt and chilli. The very same boondi, when added to raita, gives way to boondi ka raita, one of the most popular varieties of raita there is and will be. And when the fried, sugar-dipped boondi is moulded into the shape of fist-sized balls, they become ‘Boondi Ladoos’. 

Said to be hailing from Rajasthan, Boondi is an indispensable part of the Rajputana, Marwari fare. So while you can always sit and make ladoos out of that soft and fresh boondis this Diwali, how about upping the ante a bit? 

We spoke to Chun Singh Rajput, Executive Chef, Ramya Resort and Spa, Udaipur, and he told us how serving baked desserts could help cut through the monotony set by ghee-laden, gluten-rich, heavy desserts. Baking desserts is easy, efficient, may help you save a calorie or two; besides, it tastes equally rich and sinful, he said. 

He also gave us his recipe of Baked Boondi With Gulkand Rabri that you can prepare over the festive weekend without any hassle. So, without further ado, here’s the recipe you have been waiting for. 


  • 1 cup besan 
  • 1 pinch Baking soda 
  • 1 pinch Orange food colour 
  • 1/2 cup Water 
  • Ghee to deep fry 
  • 3/4 Cup Sugar 
  • 1/2 cup Water for rabdi 
  • 500 ml milk 
  • 100-gram khoya 
  • 1/2 cup sugar 
  • 3 tsp. Gulkand 
  • 3 to 4 rose petals 

 Steps To Make Meethi Boondi 

1. Take a mixing bowl and start mixing besan, baking soda and water. Make a thick batter, but it should not be too thick like that of a cake. Add orange food colour if you like, else a pinch of saffron would also be a good call. 

2. Heat ghee. Oil should be moderately hot. Now hold a slotted spoon or strainer over the Kadhai and watch the boondi drop in the oil one by one. 

3. Fry the boondi till it becomes light crispy. Keep them aside 

4. To make chashni, you need to boil the water and sugar. Then, Cook the syrup until -string consistency is reached. 

5. Add the fried boondis into the syrup. Mix it all up well until boondis are well coated in chashni. 

6. These boondis make a delicious pair with Rabri, and rabri, too. So we are deciding to give it a rosy touch this year. 

For Rabdi 

7. Boil 500ml milk, throw in grated khoya and keep stirring. 

8. Once the milk starts getting thicker, add sugar. Add gulkand and stir for five minutes. 

9. In an aluminium pot, add boondi, sprinkle chopped dry fruits. Now pour rabdi all over it and add dry fruits. 

10. Bake for 10 to 15 minutes preheated oven 200-degree temperature. 

11. Serve in a glass or an aluminium vessel garnished with dry fruits and fresh rose petals.