Baked Boondi With Rabri Recipe

Recipe By Slurrp

Baked Boondi with Rabri is a delicious and indulgent Indian dessert. Boondi, small fried gram flour balls, are soaked in a sweet syrup and then baked to perfection. The boondi becomes crispy on the outside and soft on the inside, creating a delightful texture. The dish is served with rabri, a thickened milk-based sauce flavored with cardamom and saffron. The combination of the crunchy boondi and creamy rabri makes for a heavenly dessert that is sure to satisfy your sweet tooth.

11 Rating -
Baked Boondi With Rabri

ingredients serve

Ingredients for Baked Boondi With Rabri Recipe

  • as required For Boondi
  • 0.17 cup Gram Flour
  • 0.08 cup Water
  • pinch A Pinch Of Turmeric
  • as needed Oil For Frying
  • as per your need For Sugar Syrup
  • 0.17 cup Sugar
  • 0.17 cup Water
  • 0.08 teaspoon Cardamom Powder
  • as needed For Rabri
  • 0.67 cup Milk
  • 0.08 cup Sugar
  • 0.08 teaspoon Cardamom Powder
  • as per your need A Few Strands Of Saffron
  • as required For Garnish
  • as needed Chopped Nuts
  • as required Saffron Strands

Directions: Baked Boondi With Rabri Recipe

Cooking Directions

  • STEP 1.Start by making the boondi. Mix gram flour, water, and a pinch of turmeric to make a smooth batter.
  • STEP 2.Heat oil in a deep pan and pour the batter through a boondi ladle or a slotted spoon to make small droplets.
  • STEP 3.Fry the boondi until golden brown and crispy. Remove from the oil and drain on a paper towel.
  • STEP 4.In a separate pan, prepare the sugar syrup by dissolving sugar in water and adding cardamom powder.
  • STEP 5.Soak the fried boondi in the sugar syrup for about 10 minutes, allowing them to absorb the sweetness.
  • STEP 6.Preheat the oven to 350°F (180°C). Spread the soaked boondi on a baking sheet and bake for 10-15 minutes.
  • STEP 7.While the boondi is baking, prepare the rabri by simmering milk in a heavy-bottomed pan until it thickens.
  • STEP 8.Add sugar, cardamom powder, and saffron strands to the milk and continue to cook until the desired consistency is reached.
  • STEP 9.Once the boondi is baked, remove from the oven and let it cool slightly.
  • STEP 10.Serve the baked boondi with a generous serving of rabri on top. Garnish with chopped nuts and saffron strands.
  • STEP 11.Enjoy the delicious combination of crispy boondi and creamy rabri!

Cooking Tips

  • Make sure the boondi batter is smooth and free of lumps for a perfect texture.
  • Fry the boondi in small batches to ensure even cooking and crispy results.
  • Adjust the sugar syrup according to your preference for sweetness.
  • You can also add a few drops of rose water or kewra water to the sugar syrup for added flavor.
  • Store any leftover boondi and rabri separately in airtight containers in the refrigerator.
  • The boondi can be reheated in the oven or microwave before serving.

Storage and Serving

  • Store any leftover boondi and rabri separately in airtight containers in the refrigerator.
  • The boondi can be reheated in the oven or microwave before serving.
  • Serve the baked boondi with rabri as a dessert after a delicious Indian meal.
  • Garnish with chopped nuts and saffron strands for an extra touch of elegance.
calories per serving
20 g Fat5 g Protein36 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp