Friday, December 2, 2016

Rabdi / Rabri / Basundhi - 400th Post Special

This is indeed a very Rich Indian Dessert
Since it is my 400th Post I would like to thank you all the readers and present this Grand Sweet
I have taken effort to explain each and every step detail with pictures.Hope it is clear

  • Full Cream Milk - 2 L or 8 cups
  • Sugar - 2 cups
  • Chopped Pistas and Almonds - 1/2 cup (for garnish)

Use only full cream milk to obtain the best results
I prefer thick bottomed Calcutta Kadai over Non Stick
This is a time consuming process but still the result is Marvelous

Step 1 - Boil Milk
  • Take a thick bottomed kadai and pour milk
  • Boil it on a high flame

Step 2 - Thickening of Milk
  • Simmer the flame 
  • Put a small coin inside the milk which prevents from over flowing
  • Keep stiring with a ladle
  • After 10 minutes or so you will notice thick cream formation on the top
  • You may increase the flame to medium and keep moving the ladle
  • Milk will start reducing after 12 - 15 minutes

Step 3 - Start Collecting the Cream
  • Start removing the cream layers from top of milk as well as the sides of the kadai
  • Collect it in a small cup
  • The colour and texture will start changing

Step 4 - Condensing of Milk
  • Put the cream back to the boiling milk
  • Repeat this process till the milk is well condensed
  • Colour will also change from white to pale pink
  • Add sugar and mix till it dissolves
  • Keep cooking till gets further more condensed
  • Also add the nuts
  • Stir it once and switch off the stove

Step 5 - Cooling
  • Wait till it comes to room temperature
  • Pour it carefully into a small container and seal it well
  • Refrigerate overnight
  • Take out the cooled Basundhi from the fridge
  • Look at the above and below pics for the difference

Enjoy this yummy dessert