Basundi OR Rabri Recipe

Name: Basundi OR Rabri Recipe
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 litre milk (full cream); 1 cup sugar; 2 tbsp cashew (chopped); 2 tbsp almonds; 2 tbsp pistachios; 1/4 tsp cardamom powder; 1/4 tsp nutmeg powder; 1/4 tsp Chironji; 1/4 tsp saffron

Smruti Rana @smrutiskitchen

Vadodra

#Mar
#W2
#holi
Rabri Or Rabadi Recipe
Rabdi, also called rabri Or basundi is a classic Indian treat that’s rich, creamy, and perfectly sweet. To make rabri recipe, milk is cooked until it reduces to a thick pudding-like consistency, then is flavored with cardamoms, saffron, and your favorite nuts and dried fruits. Here you’ll find the best traditional rabdi recipe with step-by-step instructions to prepare as a delicious dessert!

Smruti Rana @smrutiskitchen

Saved

Ingredients

1 hr

5 servings

1 litremilk (full cream)
1 cupsugar
2 tbspcashew (chopped)
2 tbspalmonds
2 tbsppistachios
1/4 tspcardamom powder
1/4 tspnutmeg powder
1/4 tspChironji
1/4 tspsaffron

Saved

Steps

1 hr

1

Firstly, in a large thick bottomed kadai boil milk stirring occasionally.
stir well making sure milk doesn't stick to the bottom.
boil the milk on low flame for 30 minutes or till milk reduces.
Keep stirring and keep cooking till it gets its half quantity.
keep stirring in between to avoid sticking till the milk reduces to quarter.
2

Add sugar, cardamom powder, nutmeg, saffron, chironji and chopped nuts. Mix and let it simmer for another 5 minutes. Saffron will infuse its color, basundi will be thick, yet runny consistency. Turn off the stove.
3

If you are not serving hot or warm, let rabri cool at room temperature first. Transfer the cooled rabdi in an air-tight steel container and refrigerate it for a few hours.
Keep in mind that it will thicken more as it cools at room temperature and even in the refrigerator. So keep the consistency slightly thin if you want to refrigerate it and serve cold or chilled.
4

Finally, serve basundi chilled garnished with few dry fruits.
5

Rabdi keeps well in the refrigerator for about 3 to 4 days. Store any leftover in an air-tight container or bowl in the fridge.