Recipe: Tasty Basundi/Rabdi (Milk dessert)

Basundi/Rabdi (Milk dessert). Mail order treats to your door, nationwide. It is slightly thickened milk while for rabdi, the milk is reduced quite a lot. Sugar, cardamom and saffron is added to it and it is then chilled for a few hours before serving.

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. 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. You can have Basundi/Rabdi (Milk dessert) using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Basundi/Rabdi (Milk dessert)

1. It's 1 litre of milk.
2. You need 300 grams of sweetened condensed milk.
3. It's 1/2 teaspoon of cardamom powder.
4. Prepare 1/2 cup of cashews cut in to small pieces.
5. You need 1/2 cup of almonds cut in to small pieces.
6. You need 1/2 cup of pistachios cut in to small pieces.
7. You need 4-5 of saffron strands, soaked in lukewarm milk for 10-15 minutes.
8. Prepare to taste of sugar.

In Southern India, basundi is known to be similar to rabri. However, rabri's consistency is thicker than basundi. If you want to save time from cooking the milk, you can use condensed milk. 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/Rabdi (Milk dessert) instructions

1. 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.
2. 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.
3. Then milk starts to thicken, you will notice the milk solids in with creamy texture, keep on stirring the milk for 20-25 minutes.
4. 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.
5. Basundi is ready to serve hot or chilled (as you like).
6. 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.

Serve the chilled kheer komola or orange basundi simply as dessert or sometimes many prefers to relish it with fried. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. Both differ in the texture and consistency. Traditionally basundi is made by simmering full fat milk for a long time Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi.

Subscribe to receive free email updates: