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. 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. Rabdi is reduced milk with sugar and flavours.

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But is reduced only to about half. 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 served chilled with mixed nuts. moreover, it is also confused with the other popular milk-based dessert i.e rabdi or rabri recipe. but there is a slight. Basundi is a milk based dessert with simple ingredients like sugar and nuts. Basundi should not be too thick. We can prepare Basundi/Rabdi (Milk dessert) using 8 components and 6 actions. Here is exactly how you prepare.

Materials for making of Basundi/Rabdi (Milk dessert)

Guidelines. 1 litre of milk.
Directions. 300 grams of sweetened condensed milk.
Step by step. 1/2 teaspoon of cardamom powder.
Guidelines. 1/2 cup of cashews cut in to small pieces.
Instructions. 1/2 cup of almonds cut in to small pieces.
Step by step. 1/2 cup of pistachios cut in to small pieces.
Detaile. 4-5 of saffron strands, soaked in lukewarm milk for 10-15 minutes.
Detaile. to taste of sugar.

Served chilled and can also be served warm with Puri. This is my FIL's favorite sweet. Basundi / Rabri Recipe is a classic North Indian mithai, where whole milk is simmered and reduced to a thick creamy texture, sweetened with sugar and 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. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits.

Guide 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.

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. 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.

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