Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, basundi/rabdi (milk dessert). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Basundi/Rabdi (Milk dessert) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Basundi/Rabdi (Milk dessert) is something which I have loved my entire life.

Basundi/Rabdi (Milk dessert) Sai's Kitchen United states of America. 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.  Serve the. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi.

To begin with this particular recipe, we must first prepare a few ingredients. You can have basundi/rabdi (milk dessert) using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Basundi/Rabdi (Milk dessert):

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

This is served either hot or cold. Also known as Rabri, this can be served with Jalebi, Jamoon, Shahi Tukda, and Malpua. The lovely natural creaminess, pinkish color adds to the beauty of basundi. Rabdi has a thicker consistency and often served with sweets like jalebi, malpua etc.

Instructions to make Basundi/Rabdi (Milk dessert):

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

Basundi has a thinner consistency and served as dessert on its own or as side dish with poori. Vegan Basundi To make this dessert vegan you can use coconut or almond milk. Traditionally, basundi is made using full fat milk and sugar, simmered for quite some time, almost until the milk has reduced to about half the quantity. 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. For starters, do try this creamy dessert rabdi and re-travel in the streets of your childhood, here's easy Rabdi recipe: Difference between Basundi and Rabri?

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