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

Ingredients

• 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

Method
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