Steps to Prepare Favorite Basundi/Rabdi (Milk dessert)

Basundi/Rabdi (Milk dessert). Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Make this popular North Indian dessert, rabdi or rabri prepared with milk which will bring back memories of your childhood years. Basundi is a thinner version of Rabdi and it's generally smooth.

Basundi/Rabdi (Milk dessert) Basundi is mostly made in the state of Gujarat, Maharashtra and. milk based desserts are a very popular recipe in india. but the milk basundi is hugely popular in gujarat, maharashtra and karnataka where it is differ from each other. basundi sweet is thicker and requires more time to attain the consistency compared to rabdi recipe. moreover, the rabdi recipe is. Basundi Recipe - Sweetened Condensed milk recipe. Basundi recipe is easy to make a dessert with very few ingredients. 'Basundi' - meaning Sweetened condensed milk.

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, basundi/rabdi (milk dessert). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Basundi/Rabdi (Milk dessert) is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Basundi/Rabdi (Milk dessert) is something which I've loved my entire life. They're nice and they look wonderful.

Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Make this popular North Indian dessert, rabdi or rabri prepared with milk which will bring back memories of your childhood years. Basundi is a thinner version of Rabdi and it's generally smooth.

To get started with this recipe, we must first prepare a few components. 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 of milk.
{Prepare 300 grams of sweetened condensed milk.
{Take 1/2 teaspoon of cardamom powder.
{Get 1/2 cup of cashews cut in to small pieces.
{Make ready 1/2 cup of almonds cut in to small pieces.
{Take 1/2 cup of pistachios cut in to small pieces.
{Take 4-5 of saffron strands, soaked in lukewarm milk for 10-15 minutes.
{Take to taste of sugar.

Milk is boiled and reduced to one by third of its original quantity. 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 that part of being slow and cooking that bring about the flavours and the aroma characteristic to it.

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.

Basundi is a easy-to-make milk sweet dish with a nice flavor of cardamom (elaichi/welchi) or kesar. Basundi is served with puri or served as a dessert at the end of meal. The preperation of both Basundi and Rabdi is the same - just boil the milk more if you want to make Rabri. Both basundi and rabdi, call for the use of full fat milk that is slow cooked for long duration with constant stirring. For authentic basundi preparation from scratch, whole milk is reduced to a little less than two thirds of its original quantity by constant stirring till the milk thickens.

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