Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, basundi/rabdi (milk dessert). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mail order treats to your door, nationwide. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. Almonds and pistachios add crunch to this creamy sweet.
Basundi/Rabdi (Milk dessert) is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Basundi/Rabdi (Milk dessert) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook basundi/rabdi (milk dessert) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Basundi/Rabdi (Milk dessert):
- Take 1 litre milk
- Make ready 300 grams sweetened condensed milk
- Prepare 1/2 teaspoon cardamom powder
- Make ready 1/2 cup cashews cut in to small pieces
- Prepare 1/2 cup almonds cut in to small pieces
- Prepare 1/2 cup pistachios cut in to small pieces
- Get 4-5 saffron strands, soaked in lukewarm milk for 10-15 minutes
- Prepare to taste sugar
The lovely natural creaminess, pinkish color adds to the beauty of basundi. Traditionally, basundi is made using full fat milk and sugar, simmered for quite some time, almost until the milk has reduced to about half the quantity. There is a similar dessert preparation in northern part of India, which primarily uses milk and sugar to make this dessert known as rabdi or rabri. While both the sweets, Rabdi and Basundi has the same ingredients and process, it does have a slight difference.
Instructions to make Basundi/Rabdi (Milk dessert):
- Add milk in a thick bottom pan, heat up and allow milk to boil in a low flame, stir the milk in between 3-4 minutes once
- Then add sweetened condensed milk in to the milk and mix together, taste the milk if required more sweet either you can add 50 grams of condensed milk or sugar
- Then milk starts to thicken, you will notice the milk solids in with creamy texture, keep on stirring the milk for 20-25 minutes
- Then add cut cashews,almonds and pistachios (save some nuts for garnishing too) to the Basundi and let it boil for another 5 more minutes and simmer to a minute and turn off the flame and then add soaked saffron strands to it mix together
- Basundi is ready to serve hot or chilled (as you like)
- If you like to serve chill then let the Basundi cools down completely, keep the Basundi in refrigerator for at least 30-45 minutes then serve chill
The only difference between these two dishes is the texture. Basundi is thinner in consistency, whereas in Rabdi, the milk is reduced a lot giving it a very thick consistency as compared to Basundi. Basundi can be served hot, warm or chilled. if serving with pooris, then serve the basundi hot or warm. Orange basundi / kheer komola is a thick rich and creamy milk based chilled dessert infused with the citrusy and juicy oranges.. sweet dish and is prepared by thick and creamy milk or rabdi and garnished with almonds and . Basundi also known as Rabri in some parts of India is a creamy rich dessert, is prepared especially during the festivities of Kali Chaudas and just about every small function or a party.
So that’s going to wrap this up with this special food basundi/rabdi (milk dessert) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
