You ever have a kitchen idea that sounds kinda bonkers but then somehow turns out genius?
That’s exactly how Orange Flavored Sweet Boondi Custard Trifle came into my life.
And friend—now I can’t stop making it.
First, if you’ve never heard of it (and trust me, most of my American friends hadn’t either till they ate it at my house)—it’s this fun layered dessert where you take:
✨ soft, juicy sweet boondi (those little fried gram flour balls soaked in sugar syrup)
✨ creamy orange custard
✨ fluffy whipped cream
✨ and whatever crunchy toppings you love (I’m partial to pistachios and some candied orange peel)
Then you layer it up in a dish like you’re building an edible art project. It’s bright, it’s creamy, it’s textural magic—and people go absolutely wild for it.
Where this wild idea came from
Okay so—backstory.
One random weekend, my friend Neha was visiting. She brought this box of bright orange sweet boondi from the Indian store. You know the one—soaked in syrup, dangerously good.
Meanwhile, I had this leftover batch of homemade orange custard in the fridge because I’d made it for another dessert (which totally flopped btw, but that’s another story).
And we’re sitting there, watching a very questionable reality show (I will not admit which one), eating boondi out of the box with spoons.
Neha suddenly goes—“What if we just layered this with the custard and made like…a trifle?”
Cue me: “OMG YES.”
Cue us 15 minutes later: standing over the kitchen counter with spoons in our hands, devouring the entire thing straight from the mixing bowl.
And that’s how this Orange Flavored Sweet Boondi Custard Trifle was born.
Why you need to try this Orange Flavored Sweet Boondi Custard Trifle ASAP
- It’s super easy—you can totally cheat with store-bought custard and sweet boondi
- No baking required (bless)
- It looks fancy but is secretly low-effort
- It’s a fusion dessert win—your Indian and non-Indian friends will both love it
- The flavors are bright, creamy, sweet, citrusy, just…so good
What You’ll Need
Orange Custard:
- 2 cups milk
- 3 tbsp custard powder (vanilla or plain)
- 1/4 cup sugar (adjust to taste)
- Zest of 1 orange
- 1/2 cup fresh orange juice (strained)
Sweet Boondi Layer:
- 1.5 cups sweet boondi (from an Indian store or homemade if you’re ambitious—I’m lazy)
Toppings:
- Whipped cream (store-bought or whipped fresh)
- Chopped pistachios
- Orange zest
- Candied orange peel (optional but fun)
How To Make Orange Flavored Sweet Boondi Custard Trifle
Make the custard
In a small bowl, mix custard powder with a little cold milk to make a smooth paste.
Heat remaining milk and sugar in a pan. When it’s hot but not boiling, stir in the custard paste. Keep whisking till it thickens and coats the back of a spoon.
Take it off heat, stir in orange zest and orange juice. (Yes, you can add the juice at the end to keep it from curdling. I learned this after one messy batch—don’t ask.)
Let cool completely—custard will thicken more as it chills.
Prep the sweet boondi
If using store-bought sweet boondi (no shame), strain off any excess syrup so it’s not too soggy.
If making it yourself—respect. I have done this once in my life and probably never again. But if you’re a pro, go for it.
Assemble the trifle
Now the fun part—layering!
In a clear trifle bowl or individual glasses:
- Start with a layer of orange custard
- Add a layer of sweet boondi
- Add a layer of whipped cream
- Repeat layers till your dish is full or you run out of stuff (happens to me every time—snacking while assembling is dangerous)
Top with more whipped cream, chopped pistachios, orange zest, and candied peel.
Chill and serve
Let the whole thing chill for at least an hour. This gives the flavors time to marry (I know that sounds cheesy but trust me).
Then serve with big spoons and lots of excitement.
Pro Tips from Someone Who Has Made This 1,000 Times Now
- Don’t skip the orange zest—it makes the custard really pop
- Sweet boondi can vary a lot—taste it first and adjust custard sweetness accordingly
- Use good-quality whipped cream (or whip your own)—it makes a difference
- This trifle keeps great in the fridge for 2–3 days but the boondi will soften more over time (which honestly I kinda love)
The time my mom called this “very American”
Fun little anecdote:
I served this once at a family get-together. My mom takes one bite and goes, “This is like gulab jamun trifle…but orange…very American.”
I cracked up. She was not wrong.
It IS a bit of an east-meets-west dessert. But that’s why it works so well at all kinds of parties—potlucks, Holi, Diwali, summer BBQs, random Netflix marathons with friends…it just fits.
Final Thoughts (From a Person Now Obsessed With Boondi Custard Combos)
If you had told me last year that Orange Flavored Sweet Boondi Custard Trifle would become my go-to dessert hack—I would’ve laughed.
But here we are.
It’s bright and creamy.
It’s got fun textures and flavors.
And it’s pretty foolproof.
Basically? It’s dessert magic.
I hope you try it and totally impress your people with it. And if you do—send me pics. I wanna see your creations (and maybe steal your topping ideas).
Also—if you mess it up, don’t stress. One time I forgot to strain the orange juice and ended up with slightly curdled custard. We ate it anyway. It was still delicious.
Life’s too short not to play with your food a little, right? 😉
Outbound Link Suggestions:
