Saffron infused Rice Kheer (Kesariya Chaaler Payesh)

Rice kheer holds a very important position in our festive celebrations mainly because of the fact that India is an agricultural country . This is served as a dessert and in Bengali households it is compulsory to serve rice kheer as a dessert after offering it to Gods as proshad on birthdays.
Each home has its own recipe and my recipe has been made easy for youngsters to keep this in their menu .This measurement serves 6 people .

  1. 1 litre milk reduced to 750 ml by boiling
  2. 100 gms of rice previously soaked for almost an hour
  3. A can of milkmaid or sweetened condensed milk
  4. 2 bay leaves
  5. 2 green cardamoms
  6. 25 gms of chironjis
  7. 25 gms of cashews broken into two halves
  8. 25 gms of almond slivers
  9. Few strands of saffron


  1. In a heavy bottom pan take 1 litre of milk, add bay leaves and cardamoms and keep boiling it on low heat till it reduces to 750 ml.
  2. Strain the rice and add it to the boiling milk on low heat. Keep stirring at intervals of five minutes till the rice looks cooked. Take out bay leaves and cardamoms.
  3. Then, add the dry fruits and saffron and cook it further. At this stage, add a full can of condensed milk and stir well till everything comes together.
  4. Stir well and pour into your serving bowl or individual bowls. Keep it in the fridge and serve cold.

Sweet Boondi (Besan drops in Sugar Syrup)

This recipe is a result of my severe sweet cravings

during lockdown. At times in the evenings, I love to have a small serving of sweet Boondi with puffed rice. This drove me to the experimental spree and it turned out pretty well.

Makes enough for 4 small snack bowls

Ingredients 1 cup of Besan (chickpea flour)

1/4 tsp baking soda

Few drops of good edible red colour

1 tbsp oil +oil to deep fry

For sugar syrup :

1 cup of sugar dissolved in 1 cup of water with one whole green cardamom. Boil these together for five minutes and keep aside.

Procedure :

Mix besan with 4 tbsps of water. Water has to be added slowly and mix with a whisk. Add 1 tbsp oil, mix well, cover and keep it to rest.

After half an hour, remove the cover, add baking soda and mix well.

Take oil to deep fry in a deep dish and heat it to a moderate temperature. It should neither be very hot nor less hot. The theory is, as soon as you put the drops in oil it should start frying.

It hardly takes a minute or so for the drops to be ready to take them out from the oil.

The kitchen tool used for this is the same as the ones used to deep fry things. The steel ones with holes and is called jhanjhri or chaanta in bengal. It is available online and is known as boondi jhara.

As soon as the oil gets suitably hot, take a ladle of Besan batter and put it on the boondi jhara and hold it just on top of the wok and use back of a flat serving spoon to spread it, So that the small drops fall in the oil and starts to fry.

This whole process has to be done on medium flame. After one batch of frying is over, wash and wipe it dry the jhara to get ready for the next batch.

When the last two batches remain, add few drops of red colour and mix well in the batter. Repeat the same process and fry all. Keep it one bowl.

Now take the lukewarm sugar syrup and add all boondi together and let it soak for five minutes after which pour everything over a sieve and leave. Let the excess sugar syrup drain and now your sweet Boondi is ready. Store it in the fridge. It stays good for almost a month.