This semihomemade baked boondi rabri pudding with store-bought boondi ladoo, crumbled and homemade instant bread rabri is a sinful dessert that’s perfect for any occasion.
Check out how to make this easy-baked boondi pudding recipe!
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Calling all the sweet-tooth lovers! How about topping sweet boondi ladoo with homemade instant bread rabri and baking it? This dessert is perfect for any festive occasion like Diwali or Holi or any parties and potlucks. I first tried this baked boondi recipe in a buffet lunch in one of the Chennai restaurants and instantly fell in love with it. I wanted to try it for this festive season, but instead of making it from scratch, I went with store-bought boondi ladoo and made instant rabri with bread.
Steps involved
To make everything from scratch, you must make sweet boondi and rabri. If you have time and are up for it, go ahead and make everything from scratch. I don’t have a sweet boondi recipe on my blog, but you can refer to my apple basundi recipe for making the rabri. But I kept it a semihomemade and quick dessert. All we need to do is make the instant rabri, layer the crumbled boondi (store-bought) as well as the rabri, and bake.
Ingredients required
Milk – I recommend whole/full-fat milk for this recipe, which I also used. You can use evaporated milk too.
Saffron and ground cardamom: To add flavors to the rabri, we need a pinch of saffron strands and ground cardamom.
Sweet condensed milk: To sweeten the rabri and make it rich, we need sweet condensed milk. I didn’t use any sugar and went only with sweet condensed milk.
Bread: I used multigrain bread for this bread pudding. Typically white bread is recommended, but trust me, wheat or wholegrain works equally well. I used three slices for this measure as we need a thick rabri for this layered dessert.
Boondi/motichoor ladoo: You can use sweet boondi, but I went with ladoo and crumbled it. We need 2 cups of crumbled ladoo. The one I used was a mix of sweet boondi ladoo and motichoor ladoo. Ok, the pack said boondi ladoo but it was more like motichoor ladoo. You can use either one or a mix of both.
Ghee: We need a tsp of ghee to grease the baking dish.
You can use more nuts and dried rose petals to garnish.
Make it a dessert jar.
You can easily convert this pudding into a dessert jar. After baking this dessert, I mixed the pudding and served this in a dessert jar. Alternatively, you can use oven-safe single-serve dessert glasses or ramekins, layer the boondi and rabri and bake them. You can even top it with gulab jamuns.
Serving and storing suggestions
You can serve this dessert warm or cold. This dessert is not fully set like a cake when warm, and it’s more like semi-solid pudding. But if you refrigerate for an hour, the rabri thickens, and you can slice it more like a cake. It tastes delicious, both warm and cold so you can serve it as per your preference.
How to make baked boondi rabri pudding
Prepare the instant rabri
- Add the milk, saffron strands, and ground cardamom to a saucepan and bring it to a gentle simmer. Then add the condensed milk, mix it thoroughly, and again bring it to a gentle simmer.
- While the milk comes to a simmer, tear the bread slices and pulse them into a coarse mixture like the one below. I did not discard the edges.
- Now add the fresh bread crumbs to the milk mixture.
- Mix well and cook over medium-low heat for five minutes. Make sure to mix in between, and do not leave it unattended. Turn off the heat and let this instant rabri cool a bit.
PS – The measure yields 2 cups of rabri, and we need approx 1.5 cups for the pudding.
Prepare the boondi pudding.
- Preheat the oven to 325 deg F.
- Grease the tray or bowl where you will bake the pudding with ghee.
- Add the crumbled boondi and spread it evenly.
- Then add the bread rabri on top (we need 1.5 cups approx) and spread evenly.
- Bake this boondi rabri pudding for 15 minutes at 325 deg F.
- After baking, let it sit for 30 mts, and you can serve them warm. If planning to serve cold, refrigerate it for an hour and enjoy. Garnish it with nuts and dried rose petals before serving.
Recipe notes
- Instead of multigrain bread, you can also use wheat bread or white bread. You can also discard the edges when making bread crumbs.
- I prefer thick rabri for this pudding, so I add three slices of bread. You can reduce the amount to one or two. I know as the rabri cools, it thickens, but I wanted a thick top layer, so I went with more bread slices.
- Adjust the measure for condensed milk to your taste.
- I highly recommend whole milk but feel free to experiment with reduced-fat milk. I won’t recommend fat-free milk, for sure. You can also use evaporated milk.
- There is no set boondi measure or the rabri measure. Layer them as per your preference.
Explore Diwali/Deepavali sweet recipes
PS: If you try this baked boondi rabri pudding, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Baked Boondi Rabri Pudding
Ingredients
For the instant bread rabri
- 2 cups whole milk
- 1 pinch saffron
- ¼ tsp ground cardamom
- 7 oz sweet condensed milk ½ of the 14oz can
- 3 bread slices I used Dave and Killers Multigrain bread
For the pudding
- 8 sweet boondi laddo approx 2 cups when crumbled
- 1 tsp ghee to grease
- 1 tbsp rose petals to garnish.
Instructions
Prepare the instant rabri
- Add the milk, saffron strands, and ground cardamom to a saucepan and bring it to a gentle simmer. Then add the condensed milk, mix it thoroughly, and again bring it to a gentle simmer.
- While the milk comes to a simmer, tear the bread slices and pulse them into a coarse mixture like the one below. I did not discard the edges.
- Now add the fresh bread crumbs to the milk mixture. Mix well and cook over medium-low heat for five minutes. Make sure to mix in between, and do not leave it unattended. Turn off the heat and let this instant rabri cool a bit.
- PS – The measure yields 2 cups of rabri, and we need approx 1.5 cups for the pudding.
Prepare the boondi pudding.
- Preheat the oven to 325 deg F.
- Grease the tray or bowl where you will bake the pudding with ghee.
- Add the crumbled boondi and spread it evenly.
- Then add the bread rabri on top (we need 1.5 cups approx) and spread evenly.
- Bake this boondi rabri pudding for 15 minutes at 325 deg F.
- After baking, let it sit for 30 mts, and you can serve them warm. If planning to serve cold, refrigerate it for an hour and enjoy. Garnish it with nuts and dried rose petals before serving.
Notes
- Instead of multigrain bread, you can also use wheat bread or white bread. You can also discard the edges when making bread crumbs.
- I prefer thick rabri for this pudding, so I add three slices of bread. You can reduce the amount to one or two. I know as the rabri cools, it thickens, but I wanted a thick top layer, so I went with more bread slices.
- Adjust the measure for condensed milk to your taste.
- I highly recommend whole milk but feel free to experiment with reduced-fat milk. I won’t recommend fat-free milk, for sure. You can also use evaporated milk.
- There is no set boondi measure or the rabri measure. Layer them as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Now that is a dessert that looks like a million dollars! Just apt for any party, just so cute to look at and surely delicious…
Thanks so much. :-)
OMG this is still stunning, when I saw the pictures on insta, I had to do it…so very creative and the dessert is so sinful Srividhya!
Thanks. :-) I hope you like it.