You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Mithai, Sweets > Boondi Payas Boondi Payas by Tarla Dalal An interesting version of kheer in which sweet boondis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the boondi so that the boondi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured rabdi. 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Close 19 Apr 2015 This recipe has been viewed 50029 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD बूंदी पायस - हिन्दी में पढ़ें (Boondi Payas in Hindi) Boondi Payas recipe - How to make Boondi Payas Tags Rajasthani Mithai, SweetsCollection of KheerTraditional Indian MithaiBasic Indian Dessert RecipesDiwaliHoli recipesRaksha - Bandhan Preparation Time: 10 mins Cooking Time: 21 mins Total Time: 31 mins 4Makes 4 servings Show me for servings Ingredients 3/4 cup readymade sweet boondi a few saffron (kesar) strands1 tsp warm full-fat milk5 cups full-fat milk3 bayleaves (tejpatta)5 tbsp sugar1/2 tsp rose water1 tsp cardamom (elaichi) powder1 tbsp pistachio slivers Method MethodCombine the saffron strands and 1 tsp of milk in a bowl and mix well. Keep aside.Heat the milk in a deep non-stick pan along with the bayleaves and boil on a medium flame for approx. 20 minutes or till the milk reduces to half its original quantity, while stirring occasionally and scraping the sides of the pan.Remove the bayleaves and discard them.Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring continuously.Allow the mixture to cool completely.Add the boondi, saffron-milk mixture, rose water, cardamom powder and pistachios and mix gently.Refrigerate for atleast 2 hours and serve chilled. Nutrient values (Abbrv) per servingEnergy534 calProtein13.5 gCarbohydrates50.6 gFiber1.6 gFat24.8 gCholesterol40.2 mgSodium55.3 mgClick here to view calories for Boondi Payas