Basundi | Rabdi

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Basundi or Rabdi is a classic Indian dessert where milk is gently cooked until it becomes thick and creamy, often flavored with cardamom, saffron, and nuts! But, let’s be honest, it’s not a dessert you can whip up in 15 minutes!

My earliest memories of this sweet treat take me back to my childhood with my grandma. Back then, my grandpa had cows and buffaloes in his farms, so there was always plenty of milk. During summer vacations, Basundi was a daily delight because of all that milk.

I still remember the taste of that Basundi, especially because it was made with fresh milk. Nowadays, we don’t have access to such fresh milk, but we make do with what’s available.

What is Basundi?

Basundi is a creamy dessert where you simmer whole milk along with chopped nuts and saffron on low heat until it reduces to about one-third or one-fourth of its original volume. Then, you sweeten it with sugar and add flavors like cardamom.

Now, there are shortcuts to making it, like using ricotta cheese or condensed milk, and there’s nothing wrong with that.

But if you want the real taste of Basundi, there’s no easy way. The slow-cooked milk has its own aroma and flavor that you just can’t replicate with those “cheat” recipes.

So lets get to it and make this delicious dessert with patience and perseverance.

Ingredients

• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1 cup chopped nuts (almonds, cashews, raisins and pistachios)
• 1 teaspoon cardamom powder
• 5-6 saffron strands
• Chopped nuts (almonds, cashews, pistachios) for garnish

Instructions

• Pour the milk into a heavy-bottomed pan and place it over medium heat.

• Allow the milk to come to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.

• Once the milk reaches a boil, reduce the heat to low to maintain a gentle simmer. It’s important to simmer the milk slowly to allow it to thicken gradually.
• Add the chopped nuts and saffron and mix.

• Continue simmering the milk for about 45 minutes to an hour, stirring occasionally. You’ll notice the milk gradually reducing in volume and thickening. Be patient, as this process takes time but is crucial for achieving the desired creamy texture.

• Once the milk has reduced to almost half its original quantity and has thickened considerably, add the sugar and cardamom powder.

• Stir well to ensure that the sugar dissolves completely and the flavors are evenly distributed throughout the Basundi.

• Allow the Basundi to simmer for another 10-15 minutes, stirring occasionally. This additional simmering time helps the sugar to sweeten the Basundi and further enhances the richness of the dessert.

• After simmering, remove it from the heat and let it cool to room temperature. As it cools, it will continue to thicken slightly.

• Once cooled, transfer the Basundi to a serving dish and garnish it generously with chopped nuts.

Serving Suggestions

• Basundi or Rabdi can be served warm or chilled, according to your preference. If serving chilled, refrigerate it for a few hours before serving to allow it to set fully and chill.

• Basundi can be enjoyed on its own as a decadent dessert, or paired with puris or chapatis for a traditional Indian treat.
• It also makes a delightful topping for warm gulab jamuns or crispy jalebis.
• Get creative with your serving presentation by drizzling some rose syrup or sprinkling edible rose petals for an extra touch of elegance.

Tips and Tricks

• Use full-fat milk for a richer and creamier Basundi or Rabdi.
• Stir the milk frequently while simmering to prevent it from forming a skin on top.
• Adjust the sugar according to your taste preferences. You can also use alternative sweeteners like jaggery for a unique flavor.
• For enhanced aroma, make the cardamom powder right before adding it to the Rabdi.
• For a more intense flavor, you can infuse the milk with a cinnamon stick or nutmeg powder.
• For a dairy-free version, you can substitute full-fat coconut milk for regular milk, though the flavor and texture will be slightly different.

FAQs

Q: Can I use low-fat milk for making Basundi?

A: While you can use low-fat milk, it may result in a thinner consistency and less richness compared to using full-fat milk.

Q: How long can I store Basundi?

A: Basundi can be stored in the refrigerator for up to 2-3 days. Make sure to store it in an airtight container.

Q: Can I make Basundi in advance for a party?

A: Yes, you can prepare Basundi a day in advance and store it in the refrigerator. However, it’s best to garnish with nuts just before serving to maintain their crunchiness.

Q: Can I freeze Basundi?

A: While Basundi can be frozen, the texture may change slightly upon thawing, and the nuts may become soft. It’s recommended to consume it fresh for the best taste and texture.

Q: Can I make Basundi without cardamom?

A: Cardamom adds a distinct flavor to the Rabri, but if you’re not a fan, you can omit it or substitute it with a pinch of ground cinnamon or nutmeg for a different flavor profile.

Other Desserts to try

Basundi is more than just a dessert—it’s a celebration of flavors and traditions that brings joy to every bite. With its creamy texture, aromatic spices, and nutty garnish, Basundi is sure to become a favorite among your family and friends. So, why wait? Indulge in this sweet delight and savor the richness of Basundi today!

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Basundi Or Rabri or Rabdi

Basundi is a traditional Indian dessert known for its creamy texture and rich flavor. It’s made by simmering full-fat milk along with chopped nuts on low heat until it thickens and reduces in volume. The milk is flavored with sugar, cardamom and saffron. Basundi can be served warm or chilled, making it a versatile dessert enjoyed on various occasions.

Course: Dessert

Cuisine: Indian

Keyword: Authentic flavors, Basundi Recipe, Comfort food, DIY cooking, Easy Dessert Ideas, Festive treats, Food nostalgia, Homemade desserts, indian cuisine, Maharashtrian Dessert, Rabdi Recipe, Rabri Recipe, Slow cooking

Yield: 3 people

Author: Trupti Deo

Equipment

• Sauce Pan

Materials

• 1 liter full-fat milk
• 1/2 cup sugar adjust to taste
• 1 cup nuts chopped almonds, cashews, raisins and pistachios
• 1 teaspoon cardamom powder
• 5-6 saffron strands
• 2 tablespoons nuts Choppedalmonds, cashews, pistachios for garnish

Instructions

• Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
• Once the milk starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
• Add the chopped nuts and saffron and mix.
• Continue simmering the milk for about 45 minutes to an hour, or until it reduces to almost half its original quantity.
• Add sugar and cardamom powder to the thickened milk, and stir well until the sugar dissolves completely.
• Simmer the mixture for another 10-15 minutes, allowing the sugar and cardamom powder to infuse the milk together.
• Remove the Basundi from heat and let it cool to room temperature.
• Garnish with chopped nuts before serving.
• You can serve Basundi warm or chilled, as per your preference.

Notes

• Use full-fat milk for a richer and creamier Basundi.
• Stir the milk frequently while simmering to prevent it from forming a skin on top.
• Adjust the sugar according to your taste preferences. You can also use alternative sweeteners like jaggery for a unique flavor.
• For enhanced aroma, make the cardamom powder right before adding it to the Basundi.
• For a more intense flavor, you can infuse the milk with a cinnamon stick or nutmeg powder.
• For a dairy-free version, you can substitute full-fat coconut milk for regular milk, though the flavor and texture will be slightly different.