Recipe: Appetizing Basundi/Rabdi (Milk dessert)
Basundi/Rabdi (Milk dessert). Basundi is a very tasty Indian dessert recipe prepared with milk, Usually in Maharashtra it is served with soft puri in marriage or other functions. Enjoy this milk dessert, this festival season. Indian desserts popularly have a name for being decadently sweet, deliciously spiced and overall time-consuming.
It is therefore very rich, creamy, sweet and can be processed to have different textures as the chef decides. Basundi is also reduced high fat milk, boiled with sugar and some almond+cardamom flavouring. But is reduced only to about half. You can cook Basundi/Rabdi (Milk dessert) using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Basundi/Rabdi (Milk dessert)
- It's 1 litre of milk.
- You need 300 grams of sweetened condensed milk.
- Prepare 1/2 teaspoon of cardamom powder.
- You need 1/2 cup of cashews cut in to small pieces.
- You need 1/2 cup of almonds cut in to small pieces.
- Prepare 1/2 cup of pistachios cut in to small pieces.
- It's 4-5 of saffron strands, soaked in lukewarm milk for 10-15 minutes.
- You need to taste of sugar.
Basundi is a delicious dessert made by reducing milk and sugar to a thick consistency. This is chilled, garnished with nuts and served. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits.
Basundi/Rabdi (Milk dessert) step by step
- 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.
This milk based delicious dessert is popular in the western part of India, specially in the states maharashtra and Gujarat. The consistency is not thick like that of Rabri, but more fluid and flowing. Basundi is a milk based dessert with simple ingredients like sugar and nuts. Basundi should not be too thick. Served chilled and can also be served warm with Puri.