boondi kheer recipe | delicious boondi rabri | easy kheer recipe | festival recipe

Soak saffron in warm milk for 10 minutes.

Heat ghee in a pan over medium heat and fry cashews, almonds, and raisins until golden.

Remove nuts and raisins from the pan and set aside.

In the same pan, add milk and bring to a boil over medium heat.

Add sugar and stir until dissolved.

Add boondi to the milk and mix well.

Add cardamom powder and a pinch of salt, stirring to combine.

Reduce heat and simmer for 10-15 minutes, stirring occasionally.

Add saffron-infused milk and rose water, mixing thoroughly.

Cook for an additional 5 minutes, allowing flavors to meld.

Remove from heat and let cool slightly.

Serve warm or chilled, garnished with fried nuts and pistachios.

Spice Level:

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