Rabri/Basundi

End of monsoon season in India usually means the start of festival season which also means delicious food and drool-worthy desserts. One such dessert is Rabri or Basundi - a rich, flavorful dessert made of thickened sweet milk. While many North Indian states enjoy Rabri, states of Gujarat and Maharashtra devour Basundi during the festive season. Both rabri and basundi are made by reducing milk,however, basundi is slightly thinner in consistency as compared to rabri. Want to know how to make this mouth - watering dessert? Scroll below to find a step-by-step recipe...

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Prep Time: 15 mins Cook Time: 1.5 hours

Ingredients (serves 4-6)

2 liters (0.5 gallon) full fat milk

7 tbsp sugar

1/2 tsp saffron strands

1 tsp cardamon powder

10-12 sliced almonds (3-4 for garnishing)

8-10 pistachios (3-4 for garnishing)

10-12 cashews (3-4 for garnishing)

How to make?

Step 1:

In a wide pan, add full fat milk and let the milk boil on high flame. Ensure the milk doesn't burn or pour over.

Step 2:

Once the milk comes to a boil, reduce the heat to medium till the milk starts to form a layer of cream/malai on top.

Step 3:

Bring the cream aside and stick it to the side of the pan. Continue simmering the milk and collecting the malai on the edges of the pan.

Step 4:

Boil the milk till it reduces to 30% quantity.

Step 5:

Add 1/4 tsp of saffron strands and 3/4 tsp of cardamon powder to the milk.

Step 6:

Turn off the heat and let the milk cool down completely.

Step 7:

Grind the sliced almonds, pistachios, and cashews (leave aside the ones meant for garnishing) till it forms a fine powder. Add this powder to the milk mixture.

Step 8:

Pour the thickened milk in a bowl and scrape off the cream/malai from the edges and add it to the milk.

Step 9:

Chill the milk for 2-3 hours or longer.

Garnish with almonds, pistachios, cashews, saffron strands and 1/4 tsp of cardamon powder! Rabri/Basundi is ready to be served!