Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, basundi/rabdi (milk dessert). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Basundi/Rabdi (Milk dessert) is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have 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):
- Prepare milk
- Prepare sweetened condensed milk
- Prepare cardamom powder
- Take cashews cut in to small pieces
- Prepare almonds cut in to small pieces
- Take pistachios cut in to small pieces
- Prepare saffron strands, soaked in lukewarm milk for 10-15 minutes
- Take 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.
Steps 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 is going to wrap this up for this exceptional food basundi/rabdi (milk dessert) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
