Basundi / Rabri Recipe
A vegetarian Gujarati Recipes recipe with liter milk, sugar - (i like adding a little less sugar please adjust according to your taste), cardamom powder (elaichi). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the Basundi Recipe, we will first have to condense the milk
liter milk(2) - 2
To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil
liter milk(2) - 3
Add the sugar and stir continuously until the sugar dissolves
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 4
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity
liter milk(2)sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 5
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan
liter milk(2) - 6
Its important to keep scraping down the cream and adding it back to the condensing milk
liter milk(2)sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 7
The mixture will begin to thicken and get a creamy texture
- 8
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously
liter milk(2) - 9
The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi
liter milk(2) - 10
Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream
liter milk(2) - 11
Once the milk has reduced to half of its original quantity, turn off the heat
liter milk(2) - 12
The Basundi (Rabri) is almost ready
- 13
All you have to do now is to stir in the cardamom powder and the finely chopped nuts
cardamom powder (elaichi)(1 teaspoon) - 14
Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours
- 15
Serve the Basundi (Rabri) hot or cold, during any season or serve it as a party dessert and enjoy
- 16
Note: You can add fruits like Lychee's and Strawberries to make a delicious Strawberry Rabri or Lychee Rabri
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 17
And serve the Rabri chilled for the warm winter nights or after a spicy Indian Meal
- 18
Serve the Basundi as part of a dessert along with Badam Elaichi Kulfi Recipe With Condensed Milk, Pista ice cream and Falooda to make a quick Indian sundae
liter milk(2)badam (almond) - or pistachios(1/4 cup) - 19
Likewise you can serve Rabri with Homemade Jalebi Recipe or Malpua With Rose And Saffron Syrup Recipe
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup)saffron strands(2)
Rate this recipe
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Basundi / Rabri Recipe
A vegetarian Gujarati Recipes recipe with liter milk, sugar - (i like adding a little less sugar please adjust according to your taste), cardamom powder (elaichi). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Basundi Recipe, we will first have to condense the milk
liter milk(2) - 2
To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil
liter milk(2) - 3
Add the sugar and stir continuously until the sugar dissolves
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 4
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity
liter milk(2)sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 5
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan
liter milk(2) - 6
Its important to keep scraping down the cream and adding it back to the condensing milk
liter milk(2)sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 7
The mixture will begin to thicken and get a creamy texture
- 8
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously
liter milk(2) - 9
The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi
liter milk(2) - 10
Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream
liter milk(2) - 11
Once the milk has reduced to half of its original quantity, turn off the heat
liter milk(2) - 12
The Basundi (Rabri) is almost ready
- 13
All you have to do now is to stir in the cardamom powder and the finely chopped nuts
cardamom powder (elaichi)(1 teaspoon) - 14
Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours
- 15
Serve the Basundi (Rabri) hot or cold, during any season or serve it as a party dessert and enjoy
- 16
Note: You can add fruits like Lychee's and Strawberries to make a delicious Strawberry Rabri or Lychee Rabri
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup) - 17
And serve the Rabri chilled for the warm winter nights or after a spicy Indian Meal
- 18
Serve the Basundi as part of a dessert along with Badam Elaichi Kulfi Recipe With Condensed Milk, Pista ice cream and Falooda to make a quick Indian sundae
liter milk(2)badam (almond) - or pistachios(1/4 cup) - 19
Likewise you can serve Rabri with Homemade Jalebi Recipe or Malpua With Rose And Saffron Syrup Recipe
sugar - (i like adding a little less sugar please adjust according to your taste)(3/4 cup)saffron strands(2)
Rate this recipe
