Meethi Sakrouri / Boondi ki Kheer

This boondi ki kheer was part of the Bihari thaali that I posted back in September. This is supposedly a traditional Mithila sweet and goes by the regional name meethi sakrouri. This kheer contains boondi, the tiny balls of chickpea flour that are deep fried which makes it a special one. Boondi can be prepared from scratch or store bought boondi can be used which makes the kheer preparation quite a simple and easy task. The milk needs to be reduced until it thickens and then cooked further after addition of boondi and sugar. The dish is finished with a generous garnishing of nuts which makes the kheer more inviting.

Ingredients:

4 cups full-fat milk

Sugar / sweetener to taste (I added about 6 Stevia packets.)

Plain boondi as needed 

1/8 tsp. ground cardamom

Coarsely chopped nuts to garnish

Directions:

* Boil milk in a non stick pan or a thick bottomed pan on low heat setting. Continue to cook until the milk quantity reduces to about 3 cups.

* Add sugar and cook further until the sugar is melted completely.

* Next add boondi, cardamom and nuts to the milk. Cook for 4 -5 minutes more and turn off the stove. The boondi soften and slightly plump up by the time.  

* Serve the kheer immediately.

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