Boondi tart with rabri|Sweet boondi with rabri
Dessert Recipes

Boondi tart with rabri|Sweet boondi with rabri

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Boondi tart with rabri|sweet boondi with rabri is the perfect combination. It tastes heavenly guys, trust me.

We are entering the festive month, so I thought the beginning of the celebration should start on a sweet note. So this entire 3 month is for celebration.

Diwali, Eid-E-Milad, karva chauth, Guru Nanak dev ji gurpurab, Christmas and new year are arriving. It’s celebration time right? Every festival can be enjoyed with scrumptious sweets.

What are the special things that you do during the festivities?

During festivals we clean our houses, light our house with diyas, gift our loved ones, visit gurdwara, pray, prepare special dishes, donate needy(seva), wear new clothes, family get together dinners and much more.πŸ˜…

Sweet boondi with rabri is the best combination. In my hometown, there was a shop they use to serve sweet boondi with sev namkeen which is also made from besan. So that is the sweet and salt combination.

Try this recipe during festivals, I hope you will like it.

Quick jumps:

What is boondi?

Boondi is prepared using gram flour mixture, it can prepared either sweet or salty. Sweet boondi are also offered as prasad in gurudwaras and temples.

These tiny sweet balls are so addicting that you will eat it while preparing just like me.πŸ˜…

You can make any colour balls I have added orange food colour you can add green, red, yellow or any colour of your choice.

What is rabri?

Rabri is made from milk, which is boiled until it become thick and is reduced to half.

Rabri is very creamy and rich in texture. It takes little time while preparing but it is worth it. It is also served with jalebi or you can have it alone.

In my city, we get the best rabri in kulhad in chandni chowk, Delhi. If you’re living in Delhi then you should also try it.πŸ˜‹

Now, I have talked so much about rabri that I am craving for it right now.πŸ˜…

Boondi tart with rabri|Sweet boondi with rabri 2
Boondi tart with rabri|Sweet boondi with rabri

Top tips:

  • The sugar syrup should have one string consistency, not more than that.
  • Always add the boondi in the warm sugar syrup.
  • Don’t over fry the boondi, it usually takes 40 to 50 seconds to fry then take it off from the oil and make sure to drain the excess oil in the absorbent paper.
  • If the boondi mixture turn thick, then add little water to make runny consistency.
  • You need to have patience while making rabri, stir the milk then slowly and gradually, at last, you will get creamy thick rabri.
  • Let the rabri cool down then spread it over the boondi tart. After cooling down rabri will get more thick.

Step by step instructions with pictures:

Sugar syrup:

1. In a pan add sugar and water.

2. Cook it on medium flame by stirring periodically and cook it until it gets 1 string consistency.

3. Do not overcook the sugar syrup and sugar syrup should be 1 string consistency not more than that.

One string chasni
sugar syrup

4. When the sugar syrup is prepared keep it aside and make boondi.

Meethi boondi:

5. In a bowl add chickpea flour(besan) and water. Mix it well. The mixture consistency should be runny.

6. Then add orange food colour in the mixture. It’s optional. add baking soda in it and mix. Mix it nicely so that their are no lumps and it is ready to fry.

7. Heat the canola oil or refined oil, the oil should be medium-hot. Hold the ladle (use the ladle which has numerous holes in it) on the surface of the oil and pour the mixture on the ladle.

Boondi recipe
meethi boondi

8. The mixture will automatically fall over the oil into small droplets, rotate the ladle around the pan or kadhai and you can also disperse the mixture present on ladle with a spoon which will help the mixture to fall in oil easily.

9. Stir the boondi using a spatula and fry it on medium flame.

10. Don’t over fry the boondi or don’t make it brown, the colour of the boondi should remain the same that is yellow or if using orange food colour then it should be orange.

11. When boondi turns crispy transfer it to an absorbent paper and then transfer that boondi to the warm sugar syrup.

How to make boondi tart
Sweet boondi

12. Repeat the same process for the rest of the mixture i.e, fry+drain of excess oil+transfer it sugar syrup=perfect boondi.πŸ˜‹ Let the boondi rest in the sugar syrup for at least 40 to 45 minutes.

Rabri:

13. In a pot or Kadhai add full fat milk and cardamom powder. cook it on medium flame. Continuously stir the milk so that it doesn’t burn from the bottom.

14. After the continuous cooking when the milk reduces to half then add sugar and mix.

15. It needs lots of patience to make rabri and when the milk reduces to half cook it on low flame and stir. after few minutes you will get the perfect creamy rabri to layer it up on tart.

How to make rabri
Rabri

16. Continuous stirring of milk will lead to creamy rabri which would be excellent to layer on boondi. Let the rabri cool.

Assembling:

17. Place the boondi in the tart, I have used 4-inch tart. Press the boondi with the help of a spoon.

18. Then spread the rabri on top of the tart, rabri should not be hot you can use refrigerated or at normal room temperature.

Boondi tart recipe
Boondi tart with rabri|Sweet boondi with rabri

19. Top it with chopped dryfruit, dried rose or with kesar strands. Ready to serve.

Check out Boondi tart with rabri|Sweet boondi with rabri recipe on YouTube.

Other recipes you might like:

Sheer khurma

Meethi boondi

Nankhatai

Almond cookies

Besan peda

Gluten free quinoa halwa

Gulab jamun

Sooji namakpare

Bajra gur roti

Malai coconut ladoo

Semolina and coconut gujiya

Vanilla custard without custard powder

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boondi tart with rabri
Recipe card:
Yield: 3 tart (4 inch)

Boondi tart with rabri|Sweet boondi with rabri

Boondi tart with rabri|Sweet boondi with rabri 3

sweet boondi with rabri is the perfect combination. It tastes heavenly guys, trust me. it is their perfect Diwali treat.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Boondi

  • 1 cup besan
  • Water (as required)
  • A pinch of orange food colour (optional)
  • 1/4 teaspoon baking soda

Sugar syrup

  • 1 cup water
  • 1 cup sugar

Rabri

  • 3 cup milk
  • 1 teaspoon sugar
  • Refined oil or canola oil for frying

Instructions

    1. To make Sugar syrup add 1 cup sugar and 1 cup water in the pot or Kadhai. Cook it on  medium flame until one string consistency is formed.
    2. To make boondi, in a bowl add 1 cup gram flour(besan) and water. Mix it gradually. The consistency of the mixture should be runny.
    3. Then add a pinch of orange food colour in it and mix. You can skip this step if you don’t want  to add food colour.
    4. Then add 1/4 teaspoon baking soda in it and mix. Boondi mixture is ready.
    5. Heat the oil and pour the boondi mixture on the top of ladle, hold the ladle over the oil and automatically small droplets of mixture will start falling from the ladle hole to the oil.
    6. Fry it on medium flame by stirring occasionally. Don’t over fry the boondi, it hardly needs to be fried for 40 to 50 seconds.
    7. When fried, take boondi off from the oil and drain the excess oil in the absorbent paper, then shift the boondi to warm sugar syrup.
    8. Repeat the same process for rest of the boondi mixture.
    9. Let the boondi rest in the sugar syrup for 40 to 45 minutes.
    10. To make rabri add 3 cup full fat milk and 1/2 teaspoon cardamom powder in a pot or a kadhai. cook it on medium flame. Continuously stir the milk so that it doesn't burn from the bottom.
    11. After the continuous cooking when the milk reduces to half then add 1 teaspoon sugar and mix.
    12. After few minutes you will get the perfect creamy rabri to layer it up on tart. Let the rabri cool.
    13. To assemble: Place the boondi in the tart, I have used 4-inch tart. Press the boondi with the help of a spoon. Then spread the rabri on top of the tart, rabri should not be hot you can use refrigerated or at normal room temperature.
    14. Top it with chopped dryfruit, dried rose or with kesar strands. Ready to serve.

Notes

  • The sugar syrup should have one string consistency, not more than that.
  • Always add the boondi in the warm sugar syrup.
  • Don't over fry the boondi, it usually takes 40 to 50 seconds to fry then take it off from the oil and make sure to drain the excess oil in the absorbent paper.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 590Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 25mgCarbohydrates: 98gFiber: 3gSugar: 71gProtein: 15g

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