Basundi/Rabri/Rabdi
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Everyone says it’s a festival sweet but I make it very often. It takes extra time to cook but it’s all worth when you see your family enjoying it.
Basundi Recipe:
This is very rich and thick creamy milk with chopped pistachios and almonds, flavoured with saffron and cardamom. Serve warm or cold for dessert.
Basundi/Rabri/Rabdi
Ingredients
- Milk – 1 litre
- Sugar – ¼ cup
- Almond – 5 to 6 chopped
- Pistachios – 5 to 6 chopped
- Cardamom powder – a pinch
- Saffron – ¼ tsp
Method
- Take heavy bottom pan, add milk in the pan and bring it to boil which takes 5 to 6 mins.
- Once milk is boiled, reduce the flame and cook on slow flame for 20 to 25 mins (If you want thicker consistency then cook for little longer).
- While the milk is cooking on low flame, add in almonds and pistachios.
- Add in sugar, cardamom powder and saffron (Don’t forget to scrape the sides of the pan to get thicker consistency).
- Don’t leave the pan while cooking, stirring occasionally and scraping the sides are important.
- Cook until you reach desired thickness.
- Serve warm or hot with extra nuts on tops.
- You can add extra sugar for extra sweetness.
- Cashews can also be added.
- You can skip saffron if you don’t want yellow basundi.
- Cardamom powder is optional.
Tips and variations
