Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, basundi/rabdi (milk dessert). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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. Vegan Basundi To make this dessert vegan you can use coconut or almond milk.
Basundi/Rabdi (Milk dessert) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Basundi/Rabdi (Milk dessert) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first 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):
- Make ready 1 litre milk
- Prepare 300 grams sweetened condensed milk
- Make ready 1/2 teaspoon cardamom powder
- Make ready 1/2 cup cashews cut in to small pieces
- Take 1/2 cup almonds cut in to small pieces
- Take 1/2 cup pistachios cut in to small pieces
- Prepare 4-5 saffron strands, soaked in lukewarm milk for 10-15 minutes
- Get to taste sugar
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. 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 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. Basundi can be served hot, warm or chilled. if serving with pooris, then serve the basundi hot or warm.
So that’s going to wrap this up for this exceptional food basundi/rabdi (milk dessert) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget 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!
