Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, basundi/rabdi (milk dessert). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mail order treats to your door, nationwide. Rabdi has a thicker consistency and often served with sweets like jalebi, malpua etc. Basundi has a thinner consistency and served as dessert on its own or as side dish with poori.
Basundi/Rabdi (Milk dessert) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Basundi/Rabdi (Milk dessert) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have basundi/rabdi (milk dessert) using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Basundi/Rabdi (Milk dessert):
- Prepare 1 litre milk
- Get 300 grams sweetened condensed milk
- Take 1/2 teaspoon cardamom powder
- Make ready 1/2 cup cashews cut in to small pieces
- Get 1/2 cup almonds cut in to small pieces
- Prepare 1/2 cup pistachios cut in to small pieces
- Make ready 4-5 saffron strands, soaked in lukewarm milk for 10-15 minutes
- Make ready to taste sugar
Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. 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. Rabri vs Basundi: Rabri or Rabdi is a milk-based dessert from North India which is a close cousin of Basundi.
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
While both the sweets, Rabdi and Basundi has the same ingredients and process, it does have a slight difference. 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 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. The Basundi/ Rabri tastes equally delicious when served with Jalebis and, Malpuas Do give this recipe a try in your kitchen and you will love it for its rich , creamy texture.
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 that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
