Safaed Boondi Ki Kheer
|Flour||1 1⁄4 Cup (20 tbs) (Maida)|
|Milk||6 Cup (96 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cardamom powder||1 Teaspoon|
|Pistachios||1 Tablespoon, minced|
|Sweetened condensed milk||400 Gram (1 Tin)|
|Cashewnut powder||1⁄2 Cup (8 tbs)|
|Nutmeg powder||1⁄2 Teaspoon|
|Ghee||1 Tablespoon (As Needed)|
Mix milk with condensed milk, sugar to taste, cashewnut, saffron, cardamom and nutmeg powders, and simmer.
When completely blended, cool and reserve.
Mix flour with enough water to make a medium batter of dropping consistency.
Heat ghee and put tiny drops of the batter into it through a sieve.
As the drops turn pink, remove quickly with a slotted spoon and drain on absorbent paper.
When all the boondis are done, add to the milk mixture.
Stir well and put in a serving dish.
Sprinkle with pistachio pieces and serve chilled.