Sakrori/ Sakrauri( Boondi/ Bundi Kheer/ Pyasam)

• Servings: 6-8
• Preparation time: 3-4 minutes.
• Cooking time: 15-20 minutes.
• Total time: 24 minutes.

“Sakrori/ Sakrauri( Boondi/ Bundi Kheer/ Pyasam)” a kind of dessert from Indian state of Bihar; very favourite dessert of Mithilanchal region. If you are from Mithila you must know about the recipe which is mandatory on the party celebration ie. Upnayan Sanskar( thread ceromony), Wedding etc.

After marriage one of my friend told me about ‘Sakrori’, never thought before marriage that kheer with boondi ! Oh ! No..no..no..I heard only Boondi Raita…now Boondi ka Kheer…?

I had been in Mithila last year; prepared the recipe on the eve of Saraswati Pooja, had Boondi(a popular sweets from India) in my hand as a Prasad.

suddenly after four decades the memories gushes and innovative idea flushes in mind that if I have boondi in our hand so why not I prepare the unique recipe, was easy to prepare in very less time.

If you wish to prepare boondi at home  you can just click the highlighted link  Boondi from my Blog( Indian Cooking Manual) .

For me it is nothing but a new variation of kheer; which is disappearing year by year in countryside. My aim to preserve the recipe which is tasty, delicious and very very easy to  prepare.

So let’s make Sakrori …

Ingredients :

• Milk: 1 litre
• Sugar: 100 gm.(optional)
• Variety of Dry Fruits( Kaju, Pista, Badam etc.): (Chopped) 50-100gm.
• Green Cardamom Powder: 1/2 teaspoon

Preparation:

1. Take a heavy bottom pan; boil the milk on medium flame till it reduces to half. Keep stirring periodically.

Method:

1. Add Boondi into the milk; let it boil; put off the flame.
2. Add cardamom powder and chopped nuts.
3. “Sakrori/ Sakrauri( Boondi/ Bundi Kheer/ Pyasam)”ready to  be served.
4. Woooow so Yummmy, luv the texture….

Kids like it…

Very tasty and creamy, boondi assemble with thick milk and dry fruits…

Serve chilled or warm as per your taste.

Sakrori/ Sakrauri( Boondi/ Bundi Kheer/ Pyasam) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.