Sweet boondi is a classic Indian dessert! Crispy, deep-fried, gram flour pearls are soaked in cardamom-scented sugar syrup. Learn how to make the perfect sweet boondi with the help of all the tips and tricks mentioned in the post!
As Diwali is approaching, so is my list of treats to share with you’ll getting longer and I really hope I get to share them all on the blog this time around!
Today we have a really simple post on how to make sweet boondi, also known as meethi boondi or mithi boondi.
Boondi is usually made during festivals. It is also offered as prasad after the prayer rituals (pooja). Although honestly, you can also enjoy it all year round! It is one of those sweets that is loved by everyone!
Making halwai-style sweet boondi at home isn’t difficult per se, but there are certain tips and tricks that I’ve shared in this post to nail them in the first attempt. Please be sure to go through those below.
- What is boondi?
- Why should you try this recipe?
- Ingredients needed
- How to make sweet boondi at home – Step-by-step process
- Serving suggestions
- Storage instructions
- Recipe tips
- Frequently asked questions (FAQs)
- You may also enjoy these Diwali treats
- Sweet Boondi (Meethi Boondi)
What is boondi?
Boondi is derived from the Hindi word ‘boond’ which means a droplet and ‘meethi’ translates to sweet in Hindi.
Bundi, boondi, or boondiya are small, deep-fried drops made of gram flour or chickpea flour (besan).
Boondi can be made either;
- Sweet: Where the boondi is soaked in thick sugar syrup.
- Savory: Also known as khara or kara boondi where the boondi is mixed with nuts, curry leaves, chili powder, salt, etc. Sort of like an Indian version of trail mix! It can also be used to make boondi raita.
In this post, I’ve covered basic but important points to avoid;
- Flat boondi
- Boondi with tails
- Forming clumps of boondi in the hot oil
Why should you try this recipe?
This mithi boondi;
☑ Is soft, sweet, juicy, and quite addictive
☑ Has all the taste of boondi ladoo but requires less effort
☑ Is perfect to be made and shared during Diwali or any other festive or joyous occasion
☑ Needs just three basic ingredients, besan, sugar, and oil
☑ Can be made ahead
☑ Is gluten-free and vegan
Ingredients needed
For this recipe of sweet boondi, you will need;
Besan: You need fine besan to make boondi.
Sugar: I’ve used regular granulated sugar.
Water: To make the batter.
Flavoring agents: I’ve used cardamom to flavor the boondi. You can also add some crushed saffron strands, rose water, or kewra water.
Garnishes: I’ve used some slivered pistachios amd edible dried rose petals for garnishing. You can also add raisins or any nuts of your choice. You may fry the nuts and raisins in ghee and mix them with the boondi.
Oil: Is used in the batter and also for deep-frying. Oil in the batter helps make the boondi crispy. Use a neutral flavored oil like sunflower, canola, etc. You may also ghee or a combination of oil and ghee.
Other ingredients: Usually edible camphor and rock candy are also added, but I haven’t used either of these in the recipe. Feel free to add them if you like.
How to make sweet boondi at home – Step-by-step process
Step 1: Boondi batter
Sift 1 cup of besan in a big bowl. ( Photos 1 and 2 )
Add 1/2 cup water gradually, and whisk well to make a smooth, free-flowing batter. Add another 2 to 4 tablespoons of water in increments as needed. ( Photos 3 to 6 )
I added another 2 tablespoons of water, so a total of 1/2 cup + 2 tablespoons of water.
Add 1/2 tablespoon oil or ghee and a pinch of kesari food color. ( Photos 7 and 8 )
If you like to add more colors like red, green, etc, then divide the batter and add the color just before frying.
Whisk well for another minute. ( Photo 9 )
The batter should be smooth, free-flowing, and thick enough to coat the back of a spoon as shown in the pictures. ( Photos 10 and 11 )
Cover and set the batter aside for 15 minutes. ( Photo 12 )
Step 2: Deep-fry
After 15 minutes, whisk the batter for another minute. ( Photo 13 )
Heat sufficient oil in a heavy-bottomed kadai on medium-high heat.
Add a drop of the batter to the oil to check if it has reached the right temperature. ( Photo 14 )
If it sinks to the bottom the oil is not hot enough. If it rises to the surface immediately without changing color, the oil is ready. ( Photo 15 )
Hold a slotted spoon (boondi jhara or grater) about 3 to 4 inches above the oil.
Pour a ladleful of the batter over the slotted spoon. ( Photo 16 )
Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally. ( Photos 17 and 18 )
Deep-fry for about 40 seconds or until crispy. They should not turn golden brown.
Using another slotted spoon, drain the boondi and transfer them to a plate lined with a paper towel. ( Photos 19 and 20 )
Repeat the same process with the rest of the batter. ( Photo 21 )
Wash the slotted spoon under running water and wipe with a clean napkin/paper towel each time before proceeding with the next batch.
Make sure the ladle is completely dry to avoid hot oil from splattering all over and causing any mishaps.
Step 3: Prepare the sugar syrup
Add 1 cup sugar and 1/2 cup water to a pan. Mix well and bring to boil on medium heat. ( Photos 22 to 25 )
Once it starts boiling, cook for another 2 to 3 minutes or just until the syrup is sticky to the touch (test a few drops on a spatula). We are not looking for any string consistency here. ( Photo 26 )
Switch off the heat and add 1/4 teaspoon of cardamom powder, and a pinch of orange food color. You may add about 1 teaspoon of lemon juice to avoid crystallization. ( Photos 27 to 30 )
Allow to cool down for 2-3 minutes.
Step 4: Soak boondi in sugar syrup
Add the fried boondi to the warm sugar syrup. Toss gently until the boondis are evenly coated with the syrup. ( Photo 31 )
Cover, and set aside so that the boondis absorb the sugar syrup. ( Photo 32 )
Stir occasionally after a couple of hours. Allow it to dry overnight. ( Photos 33 and 34 )
The boondis will have a light coating of sugar crystals, and they will turn soft and juicy. ( Photo 35 )
If you prefer sticky boondi, soak for about 3-4 hours in the syrup.
Garnish with slivered pistachios. Enjoy! ( Photo 36 )
Serving suggestions
Enjoy this meethi boondi warm or at room temperature all by itself as a sweet treat after meals.
You can also serve it along with some spicy sev which is a very popular combination.
You can use it to make other desserts like;
- Boondi kheer
- Boondi cheesecake jars
Storage instructions
Store sweet besan boondi in an air-tight container at room temperature for 1 week or in the fridge for up to 2 to 3 weeks.
Recipe tips
Besan: Make sure you use a fresh batch of besan for best results. Besan that has been sitting in the pantry for a while may turn rancid, and may spoil the entire batch. Do a little taste test before using it in the recipe.
Batter consistency: The batter should not be that thick or too thin. It should be thick enough to coat the back of a spoon and free-flowing that it drops into the oil without any agitation. You may test the consistency by passing the batter through the ladle before placing it over the oil.
If it is too thick it will not pass through the holes and if it is too thin, it will turn flat instead of having a round shape. Adjust the thick batter by adding little water at a time, and a thin batter by adding more besan.
Water quantity for batter: It’s hard to give you an accurate quantity of water since it may defer depending on the quality of the besan. Hence I’ve given a range of 1/2 cup and +/- 2 to 4 tablespoons of water.
Batter must drop on its own: Avoid using a spoon to spread the batter. Also, avoid tapping the ladle to force the batter through the holes. Both these actions will cause the boondi to have little tails. It doesn’t really affect the taste, but for the perfect round shape, refrain from doing either of these.
The temperature of the oil: Oil should not be too hot or too low. It should be medium hot throughout the entire process. The batter must float to the surface immediately when it hits the oil.
Fry in batches: Boondi batter cooks pretty quickly once it hits the oil, about 40-50 seconds. So it is best to fry in small batches, as it is easier to remove it quickly from the hot oil. Secondly, the more you crowd the wok, the more the boondi might clump together, and you won’t have separate boondi.
Wipe the boondi jhara before the next batch: To ensure that you continue getting round boondi after the first batch of frying, remember to clean the ladle. You can either wash and wipe it with a paper towel or simply dip it in a big bowl of water and wipe it clean before frying the next batch.
Size of the boondi: This will totally depend on the type of perforated ladle you use.
Hot sugar syrup: The syrup needs to be slightly hot/warm so that the boondi can absorb it properly. If you make the syrup first, heat it again just until it turns slightly hot.
Prefer a crispy sugar coating on the boondi? This recipe yields soft, sticky boondis with a light sugar coating. If you like the hard, crystallized sugar coating, simply cook the sugar syrup to a 1-string consistency.
Why is my boondi not round?
It is not possible that each and every boondi will be round in a batch. It is common to spot a few that won’t be perfect and that’s okay. But if the entire batch of boondi is not round, these could be the possible issues;
- Runny batter
- Oil temperature is not right. When the oil is warm the boondis turn out flat.
- You are holding the boondi jhara too high above the oil. It should only be about 3 to 4 inches above the oil.
- You did not clean and wipe the ladle after frying a batch of boondi.
Why does the boondi have tails?
This happens if the batter is too thick. Fix it by adding a few teaspoons of water before frying the next batch.
How can I fix a lumpy batter?
This could happen if you add all the water at once. Always add water slowly, and whisk well to get rid of any lumps. Once it looks smooth, you can add water as needed to achieve the right batter consistency. Also, be sure to sift the besan.
To troubleshoot a lumpy batter, simply pass the entire thing through a fine-mesh sieve.
I don’t have a boondi ladle, what else can I use?
You may use any perforated or slotted ladle with medium-sized holes. You may even use a grater.
Don’t I need to add baking soda to the batter?
You don’t really need baking soda in this recipe. Just be sure to whisk the batter really well in one direction for a couple of minutes.
I did try a batch with baking soda and I found that it absorbed almost twice the amount of oil while frying. So, I’d suggest skipping the leavening agent here, since it’s really not needed.
How many calories are in a serving of sweet boondi?
A half-cup serving contains approximately 338 calories, 49.4 grams of carbs, 4.7 grams of protein, 14.7 grams of fat, and 39.8 grams of sugar. For the complete nutritional information, please check the recipe card.
Is it healthy?
Boondi cannot be deemed as healthy, since;
- it is deep-fried
- it is loaded with sugars
Can I refrigerate the batter?
Yes, you can! Bring it to room temperature before frying. If the batter looks too thick, adjust the consistency with a couple of teaspoons of water.
You may also enjoy these Diwali treats
Rava laddoo
Coconut ladoo
Coconut burfi with condensed milk
Kaju katli (no-cook)
Badam pista barfi
Mawa barfi
Kesar peda
Karanji
Shankarpali
Poha chivda
Have you made this recipe?
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Sweet Boondi (Meethi Boondi)
Ingredients1x2x3x
Boondi batter
- 1 cup besan (gram flour or chickpead flour), 120 grams
- 1/2 cup + 2 to 4 tablespoons water
- 1/2 tablespoon oil or ghee
- A pinch of kesari (orange) or yellow food color
For the sugar syrup
- 1 cup granulated sugar, 225 grams
- 1/2 cup water, 125 ml
- Pinch of kesari (orange) or yellow food color
- 1/4 teaspoon cardamom powder
- 1 teaspoon lemon juice, optional
Other ingredients
- Oil or ghee as needed, for deep frying
- 2 tablespoons slivered pistachios optional
- 2 teaspoons edible dried rose petals, optional
Instructions
Boondi batter
- Sift besan in a big bowl.
- Add 1/2 cup water gradually, whisk well to make a smooth, free-flowing batter. Add another 2 to 4 tablespoons of water in increments as needed.
- I added another 2 tablespoons of water, so a total of 1/2 cup + 2 tablespoons of water.
- Add oil or ghee and a pinch of kesari food color. Whisk well for another minute.
- If you like to add more colors like red, green, etc, then divide the batter and add the color just before frying.
- The batter should be smooth, free-flowing, and thick enough to coat the back of a spoon as shown in the pictures.
- Cover and set the batter aside for 15 minutes.
Deep-fry
- After 15 minutes, whisk the batter for another minute.
- Heat sufficient oil in a heavy-bottomed kadai on medium-high heat.
- Add a drop of the batter to the oil to check if it has reached the right temperature.
- If it sinks to the bottom the oil is not hot enough. If it rises to the surface immediately without changing color, the oil is ready.
- Hold a slotted spoon (boondi jhara or grater) about 3 to 4 inches above the oil.
- Pour a ladleful of the batter over the slotted spoon.
- Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally.
- Deep-fry for about 40 seconds or until crispy. They should not turn golden brown.
- Using another slotted spoon, drain the boondi and transfer them to a plate lined with a paper towel.
- Repeat the same process with the rest of the batter.
- Wash the slotted spoon under running water and wipe with a clean napkin/paper towel each time before proceeding with the next batch.
- Make sure the ladle is completely dry to avoid hot oil from splattering all over and causing any mishaps.
Prepare the sugar syrup
- Add sugar and water to a pan. Mix well and bring to boil on medium heat.
- Once it starts boiling, cook for another 2 to 3 minutes or just until the syrup is sticky to the touch (test a few drops on a spatula). We are not looking for any string consistency here.
- Switch off the heat and add cardamom powder and a pinch of orange food color. You may add about 1 teaspoon of lemon juice to avoid crystallization.
- Allow to cool down for 2-3 minutes.
Soak boondi in sugar syrup
- Add the fried boondi to the warm sugar syrup. Toss gently until the boondis are evenly coated with the syrup.
- Cover, and set aside so that the boondis absorb the sugar syrup.
- Stir occasionally after a couple of hours. Allow it to dry overnight.
- The boondis will have a light coating of sugar crystals, and they will turn soft and juicy.
- If you prefer sticky boondi, soak for about 3-4 hours in the syrup.
- Garnish with slivered pistachios. Enjoy!
Video
Notes
Nutrition
Sweet Boondi (Meethi Boondi)
Ingredients
Boondi batter
- 1 cup besan (gram flour or chickpead flour), 120 grams
- 1/2 cup + 2 to 4 tablespoons water
- 1/2 tablespoon oil or ghee
- A pinch of kesari (orange) or yellow food color
For the sugar syrup
- 1 cup granulated sugar, 225 grams
- 1/2 cup water, 125 ml
- Pinch of kesari (orange) or yellow food color
- 1/4 teaspoon cardamom powder
- 1 teaspoon lemon juice, optional
Other ingredients
- Oil or ghee as needed, for deep frying
- 2 tablespoons slivered pistachios optional
- 2 teaspoons edible dried rose petals, optional
Instructions
Boondi batter
- Sift besan in a big bowl.
- Add 1/2 cup water gradually, whisk well to make a smooth, free-flowing batter. Add another 2 to 4 tablespoons of water in increments as needed.
- I added another 2 tablespoons of water, so a total of 1/2 cup + 2 tablespoons of water.
- Add oil or ghee and a pinch of kesari food color. Whisk well for another minute.
- If you like to add more colors like red, green, etc, then divide the batter and add the color just before frying.
- The batter should be smooth, free-flowing, and thick enough to coat the back of a spoon as shown in the pictures.
- Cover and set the batter aside for 15 minutes.
Deep-fry
- After 15 minutes, whisk the batter for another minute.
- Heat sufficient oil in a heavy-bottomed kadai on medium-high heat.
- Add a drop of the batter to the oil to check if it has reached the right temperature.
- If it sinks to the bottom the oil is not hot enough. If it rises to the surface immediately without changing color, the oil is ready.
- Hold a slotted spoon (boondi jhara or grater) about 3 to 4 inches above the oil.
- Pour a ladleful of the batter over the slotted spoon.
- Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally.
- Deep-fry for about 40 seconds or until crispy. They should not turn golden brown.
- Using another slotted spoon, drain the boondi and transfer them to a plate lined with a paper towel.
- Repeat the same process with the rest of the batter.
- Wash the slotted spoon under running water and wipe with a clean napkin/paper towel each time before proceeding with the next batch.
- Make sure the ladle is completely dry to avoid hot oil from splattering all over and causing any mishaps.
Prepare the sugar syrup
- Add sugar and water to a pan. Mix well and bring to boil on medium heat.
- Once it starts boiling, cook for another 2 to 3 minutes or just until the syrup is sticky to the touch (test a few drops on a spatula). We are not looking for any string consistency here.
- Switch off the heat and add cardamom powder and a pinch of orange food color. You may add about 1 teaspoon of lemon juice to avoid crystallization.
- Allow to cool down for 2-3 minutes.
Soak boondi in sugar syrup
- Add the fried boondi to the warm sugar syrup. Toss gently until the boondis are evenly coated with the syrup.
- Cover, and set aside so that the boondis absorb the sugar syrup.
- Stir occasionally after a couple of hours. Allow it to dry overnight.
- The boondis will have a light coating of sugar crystals, and they will turn soft and juicy.
- If you prefer sticky boondi, soak for about 3-4 hours in the syrup.
- Garnish with slivered pistachios. Enjoy!
Video
Notes
Nutrition
These no-bake boondi cheesecake shots have a buttery biscuit base, layers of sweet and tangy, mousse-like cheesecake filling, and sweet boondi. They look super adorable and are so easy to make!
Fusion desserts have gained a lot of popularity in recent years in India. You will come across many wonderful fusion dessert creations from the kitchens of exquisite hotels to home chefs.
Sweet boondi by itself is a scrumptious treat, however, I wanted to put it to use in some fusion desserts. Hence, this no-bake boondi cheesecake served in shot glasses was a no-brainer.
I am sure you are going to love this combination of soft and juicy sweet boondi with the creamy, velvety, sweet, and subtle tangy flavor of the cheesecake. It is seriously so delicious!
This fusion dessert is perfectly balanced and not overly sweet to give you a sugar rush. Since most Indian desserts are really sweet, pairing it with a tangy component offsets the sweetness.
Serving this dessert in shot glasses makes for the ideal serving size. It is just enough to satiate those sweet cravings post lavish festive lunch or dinner parties.
Shot glass desserts leave very little room for overindulgence, unless, of course, you decide otherwise 😀
- Why should you try this recipe?
- Ingredients needed
- How to make no-bake boondi cheesecake shots – Step-by-step process
- Storage instructions
- Recipe Variations
- You may also enjoy these quick Indian desserts
- Boondi Cheesecake Shots
Why should you try this recipe?
These boondi cheesecake shots;
☑ Make for an irresistible festive fusion treat
☑ Look impressive, and beautiful
☑ Are eggless and need no baking
☑ Really easy to put together
☑ Can be made ahead
☑ Are perfect to serve a large gathering, simply assemble them in small disposable cups
☑ Are very adaptable
Ingredients needed
To make this delicious no-bake boondi cheesecake shots, you will need;
Sweet boondi: I’ve used homemade boondi, but you could source it from the mithai stores too.
Biscuits: For the crust, I’ve used digestive biscuits. Feel free to use your preferred biscuits.
Butter: You need some melted and cooled butter for the crust.
Cream cheese: Try and use full-fat cream cheese for the best results. I’ve used the Indian brand, D’lecta cream cheese to make these cheesecake shots.
Heavy cream: Since we don’t really get heavy cream in India, I’ve used non-dairy cream. This is usually sweetened so, I’ve cut back on the sugar. You will need to use more sugar if using regular heavy cream.
Sugar: Use only castor or powdered/confectioner’s sugar so that it dissolves easily into the cream cheese.
Salt: Just a pinch to bring out all the delicious flavors!
Lemon juice: Adds a tiny hint of tang which we love in our cheesecake. This is optional, feel free to skip it if you wish to.
Rabdi essence: To enhance the ‘mithai’ flavors in this cheesecake!
Garnishes: I’ve just used some slivered pistachios and dried rose petals to make it look festive. You can also use edible silver and silver or gold flakes.
How to make no-bake boondi cheesecake shots – Step-by-step process
Step 1: Cheesecake crust
Transfer the biscuit crumbs to a medium-sized bowl. Add 1 tablespoon of sugar and mix well. ( Photos 1 and 2 )
Next, add 2 tablespoons of melted butter and mix until it resembles wet sand. ( Photos 3 and 4 )
Add about 2 teaspoons of the crumbs to each serving glass or jar, and press it down to pack it firmly. ( Photos 5 and 6 )
Refrigerate while you prepare the cheesecake filling.
Step 2: Cheesecake filling
Add 1 cup (225 grams) of softened cream cheese to a big mixing bowl. Also, add 1/4 cup of castor sugar or powdered sugar along with a pinch (about 1/8 teaspoon) of salt. ( Photos 7 to 9 )
Using an electric mixer, beat on low speed initially to combine everything well. ( Photo 10)
Then increase the speed to medium-high, and beat until the cream cheese mixture is smooth, light, and fluffy.
Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between. ( Photo 11 )
Add 2 teaspoons of lemon juice (optional) and 1/4 teaspoon of rabdi essence. ( Photos 12 and 13 )
Beat until well combined. ( Photos 14 and 15 )
In another medium-sized mixing bowl, add 3/4 cup of heavy cream. ( Photo 16 )
Beat at high speed until stiff peaks form. ( Photos 17 )
Fold the whipped cream into the cream cheese mixture in two batches, just until well combined. You should get around 2 and 3/4 cups of cheesecake filling. ( Photos 18 and 19 )
The mixture should be light and fluffy! You can cover the bowl with cling wrap and refrigerate at this point until you are ready to assemble or you may simply assemble the cheesecake shots right away!
Step 3: Assemble
Remove the serving glasses from the fridge.
Pipe the cheesecake layer over the crust. ( Photo 20 )
Add 2 teaspoons of sweet boondi, followed by another layer of cheesecake filling and 2 more teaspoons of sweet boondi. ( Photos 21 and 2 2)
You may just add one layer each of the cheesecake filling and sweet boondi instead of 2 layers. If using taller serving glasses, feel free to make more layers!
Repeat with the remaining shot glasses. Cover loosely and refrigerate for 2 to 3 hours.
Just before serving, you may decorate with some whipped cream and garnish with slivered pistachios or nuts of choice and/or dried rose petals. ( Photos 23 )
Storage instructions
It’s best to assemble these shots and refrigerate them for about 2-3 hours before serving.
Store leftover cheesecake shots covered, in the refrigerator for up to 1 day.
I do not suggest storing it for longer than that, as the sugar coating on the boondi melts and will form a layer of liquid over the cheesecake layer.
Recipe Variations
The sky is the limit when it comes to making Indian fusion desserts! You can mix and match and create your own unique combination. Here are some ideas to get you started!
Mithai layer: For this fusion dessert, you can swap the sweet boondi with crushed ladoos, like motichoor ladoo, crumbled rajbhog, coconut ladoo , crushed peda , mawa burfi , kaju katli, gajar halwa, or crumbled or angoori gulab jamun. Try and pick a colorful mithai so it creates a nice contrast against the white creamy layer.
Creamy layer: You can swap the cheesecake layer with shrikhand, rabri, kheer, seviyan kheer, custard , or sweetened whipped cream flavored with little saffron.
Biscuit base: You can skip this altogether or make a biscuit plus nut base, or date and nut base. Feel free to add a pinch of spices like cardamom, nutmeg, cinnamon, etc to flavor the crust. For that extra Indian touch, you can also swap the butter with melted ghee.
Garnishes: Go big on the garnishes by adding caramel shards, chocolate decorations, or cashew praline (find the recipe in my butterscotch cake post) for a gourmet touch.
You may also enjoy these quick Indian desserts
Motichoor ladoo parfait
No-cook rabri
Fruit cream
Have you made this recipe?
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Boondi Cheesecake Shots
Ingredients1x2x3x
- 225 grams sweet boondi
For the cheesecake crust
- 3/4 cup digestive biscuit crumbs, 12 biscuits
- 2 tablespoons melted butter, 28 grams
- 1 tablespoon castor or powdered sugar, 14 grams
For the cheesecake filling
- 1 cup full-fat cream cheese, 225 grams
- ¼ cup castor sugar, 56 grams
- Pinch of salt
- 2 teaspoons lemon juice, 10 ml, optional
- ¼ teaspoon rabdi essence
- ¾ cup whipping cream, approx 190 ml
Other ingredients (optional)
- Whipped cream, as required
- Slivered or coarsely chopped nuts
- Edible dried rose petals
Instructions
Cheesecake crust
- Transfer the biscuit crumbs to a medium-sized bowl. Add sugar and mix well.
- Next, add melted butter and mix until it resembles wet sand.
- Add about 2 teaspoons of the crumbs to each serving glass or jars, and press it down to pack it firmly.
- Refrigerate while you prepare the cheesecake filling.
Cheesecake filling
- Add softened cream cheese to a big mixing bowl. Also, add sugar along with a pinch (about 1/8 teaspoon) of salt.
- Using an electric mixer, beat on low speed initially to combine everything well.
- Then increase the speed to medium-high, and beat until the cream cheese mixture is smooth, light, and fluffy.
- Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between.
- Add lemon juice (optional) and rabdi essence. Beat until well-combined.
- In another medium-sized mixing bowl, add heavy cream. Beat at high speed until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in two batches, just until well combined. You should get around 2 and 3/4 cups of cheesecake filling.
Assemble
- Remove the serving glasses from the fridge.
- Pipe the cheesecake layer over the crust.
- Add 2 teaspoons of sweet boondi, followed by another layer of cheesecake filling and 2 more teaspoons of sweet boondi.
- You may just add one layer each of the cheesecake filling and sweet boondi instead of 2 layers. If using taller serving glasses, feel free to make more layers!
- Repeat with the remaining shot glasses. Cover loosely and refrigerate for 2 to 3 hours.
- Just before serving, you may decorate with some whipped cream and garnish with slivered pistachios or nuts of choice and/or dried rose petals.
