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.

A creamy, lemony, wobbly soufflé , served with stewed peaches and a unique chocolate boondi, this dessert is so awesome that your guests will be talking about it for days to come. Actually, it is the chocolate boondi that makes it so special, because it is so innovative. The chocolate boondi is made by mixing sweet boondi with melted dark chocolate. To get it right, make sure the chocolate is warm and not hot, otherwise it will make the boondi soft and soggy. The crisp, chocolaty boondi is a wonderful contrast to the tangy lemon soufflé, in both colour and flavour – this makes it a perfect garnish! The peaches, cooked with sugar and water, are also a wonderful addition to this dessert, with their soft texture, lilting aroma and pleasing flavour. Preparing the lemon soufflé is a quick job, but needs a bit of deft handwork. Enjoy the Lemon Soufflé with Chocolate Boondi and Peaches chilled.

This unusual baked combination of rich rabdi, readymade gulab jamun and boondi makes a fantastic dessert option that you can make in just a few minutes!