Botvyanchi Kheer

Pudding made from finger shaped wheat dough and milk.


  • 2 tablespoons ghee
  • 4 tablespoons botve
  • 6 cups milk
  • sugar, according to taste
  • 2 cardamoms, powdered
  • Saffron, few strands
  • 10 almonds
  • 1 tablespoon raisins


  1. Knead wheat flour with mik and water into soft dough. Pinch dough to make grain shape and allow to dry at room temperature for 2 days. The botve can be stored for later use.
  2. Ghee roast raisins, alomonds and 4 tbsp. of botve.
  3. Heat milk. Bring to boil. Add roasted botve and simmer to reduce milk.
  4. Add sugar, raisins, milk soaked saffron, almonds and cardamom powder.
  5. Serve Botvyanchi Kheer hot or cold

Leave a Reply

Your email address will not be published. Required fields are marked *