Name: Basundi recipe, How to make basundi
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 liter, Whole milk/ Full cream milk; 1/4 cup, Sugar; 2 tablespoon, Chopped nuts; Saffron strands – few; 1/4 teaspoon, Elaichi powder

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Basundi (Rabri/ Rabdi)is a delicious pale yellow colored Indian sweet / dessert. It is prepared with milk, nuts, sugar and cardamom powder for flavoring and saffron strands for color.

Preparing Basundi/Rabdi requires a lot of patience. It takes about 30 to 45 minutes of standing and a lot of arm work by stirring milk. Basundi/ Rabri is prepared by reducing milk into half of the original amount ; which is achieved gradually and is a slow process but is worth the wait as the taste is excellent. I have earlier posted instant rabri/ rbdi recipe like this Instant rabri/ rabdi. It can be prepared in jiffy.

This sweet is popular in Maharashtra and Gujarat and usually prepared during special occasion or during festivals like Diwali. So try making this delicious dessert for this Diwali and let me know your feed back. Basundi/Rabdi is usually made with whole fat milk as it is rich in cream. So do not try making it with skimmed milk. Also you can alter the sweetness by adding more or less sugar. So let’s get to the making!

You can check out other diwali recipes below:

DIWALI SWEETS AND SNACKS

Other recipes that might interest you:

Basundi recipe, How to make basundi

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Sweets, DessertCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Basundi/ Rabri is a delicious pale yellow colored Indian sweet / dessert. It is prepared with milk, nuts, sugar and cardamom powder for flavoring and saffron strands for color.

Ingredients to make Basundi

1 liter, Whole milk/ Full cream milk
1/4 cup, Sugar
2 tablespoon, Chopped nuts
Saffron strands – few
1/4 teaspoon, Elaichi powder

Directions to make Basundi

In a stainless steel/ non stick pan add milk and allow it to boil well. When milk boils put the flame to low to medium and push the malai to the side.
Keep doing the same each time when the milk boils. Keep scrapping the sides and keep pushing the malai to side.
After 5 minutes of boiling add the chopped nuts. Mix it well and repeat the process of boiling.
After 10 to 15 minutes of boiling you will notice that the milk is ¼ reduced in quantity and will be able to notice malai in the milk.
After noticing malai at this stage add elaichi and saffron strands. Allow the milk to boil well and keep scraping the sides of the pan and keep pushing the malai to the sides. After 20 minutes you will notice the milk color changed to pale yellow color and reduced more than half quantity and getting thicker with malai.
Now add sugar and allow it yo boil for a minute of 2. Now put off the flame and allow the basundi to cool down. When the basundi has cooled down refrigerate for 2 hours and serve then serve it. Basundi tastes good when served cold.

Notes

* 1 cup = 235 ml

HOW TO MAKE BASUNDI WITH STEP BY STEP IMAGES

In a stainless steel/ non stick pan add milk and allow it to boil well. When milk boils put the flame to low to medium and push the malai to the side.
Keep doing the same each time when the milk boils. Keep scrapping the sides and keep pushing the malai to side.
After 5 minutes of boiling add the chopped nuts. Mix it well and repeat the process of boiling. After 10 to 15 minutes of boiling you will notice that the milk is ¼ reduced in quantity and will be able to notice malai in the milk.
After noticing malai at this stage add elaichi and saffron strands. Allow the milk to boil well and keep scraping the sides of the pan and keep pushing the malai to the sides. After 20 minutes you will notice the milk color changed to pale yellow color and reduced more than half quantity and getting thicker with malai.
Now add sugar and allow it to boil for a minute of 2. Now put off the flame and allow the basundi to cool down. When the basundi has cooled down refrigerate for 2 hours and serve then serve it. Basundi tastes good when served cold.