Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Thank you. Cardamom flavoured basundi tastes best and can be eaten anytime. In Gujarat, Basundi is served with Pooris. After step 4, cool the basundi completely. When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron. Then pour milk to the pot. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron. In this post I am sharing a quick recipe using condensed milk. I was quite filled and satisfied. Directions for the procedure: how to make basundi The directions for the recipe are: Initial Steps: 1) First of all, take a non-stick pan and rinse it with water. This milk base sweets tastes very delicious and widely used in good occasions and festival. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. Rinse a heavy bottom pot with little water. servings. Basundi Recipe, Learn how to make Basundi (absolutely delicious recipe of Basundi ingredients and cooking method) About Basundi Recipe: An easy to make milk dessert gripped with the flavor of saffron, almonds and pistachios. I immensely thank you for your recipes. It is very important to use full-fat milk as it will provide the basundi a rich and. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. I boiled for another 8 minutes. Serve chilled. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. basundi | gujarati basundi | how to make basundi Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Wishing you all too a very Happy Navaratri. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often. Add the sliced almonds and chopped cashewnuts and cook on a medium flame for another 10 minutes. 2. दूध - 4 कप (1 लीटर) चीनी - 1/3 कप (70- 80 ग्राम) बादाम - 1 टेबल स्पून Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. You can also serve it warm with pooris. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Check your inbox or spam folder to confirm your subscription. Add cardamom powder, nutmeg powder and saffron. Keep collecting the cream (palada) until the milk reduces to half its original quantity. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Following is all that you need to make basundi: Milk and condensed milk: It is advised to use whole cream milk for the milk-based desserts. © 2012 - 2020 - Swasthi's Recipes. Then pour milk to the pot. I use half of a 400 grams tin. On a medium heat bring it to a boil. Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi, Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. Transfer to a serving bowl. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … Basundi recipe with video & step by step photos. 5. When milk is boiling stir the milk every 1 to 2 min which helps to prevent the burning of milk from the bottom of pan. Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. Hello Swasthi keep aside. Adjust the sugar according to your preference. This Basundi recipe is Excellent and find more Great recipes, tried & tested … Hi Jehanne Making Basundi Recipe . Combine both and simmer for around 20 minutes on low heat. Wow! Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market. The best part is if your freeze basundi and you get kulfi. Both differ in the texture and consistency. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. Basundi is a time-consuming recipe; it takes 1 to 1.30 hours to make. It is served as a chilled dessert or with puri. 3. You can add milk powder too. Sorry for the delay Shortcut method for making Basundi; You can add bread crumbs so that milk will thicken up quickly. Almonds and pistachios add crunch to this rich , creamy basundi. Take a heavy bottomed wide mouthed vessel and boil milk. Cool completely and refrigerate for at least 2 hours. If you are new to Indian cooking these tips may help you to make basundi. Then again after few minutes, a layer of cream forms on the surface/top of the milk. You made my life way lot easier. It is very similar to rabdi. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. 1. If you like slightly thicker consistency then you can simmer for a little longer. (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar). Love the way you made it. Happy Navaratri to you and family. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. How to make basundi 1. The consistency of basundi is not as thick as rabri but must be runny yet slightly on the thicker side of pouring consistency. To begin making the Basundi Recipe, we will first have to condense the milk. Do you have a book I can purchase with recipes? Hi Nikhil, It is flavored with cardamoms and saffron. Collect the cream in a bowl. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. How to make Custard Apple Basundi? Once it comes to a boil, add saffron. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. Basundi is a easy-to-make milk sweet dish with a nice flavor of cardamom (elaichi/welchi) or kesar. 3. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. Read - Basundi Recipe - How To Make Basundi Recipe In English. Add paneer, sugar, saffron and cardamom. Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. Basundi is famous Indian desserts. How to make basundi: Boil the milk in a heavy bottom kadai. 1. Boil the milk. Cook on low heat until it is reduced to half. Instead of condensed milk you can use 3 cups full fat milk. If you like it more sweet then you can add more su. Keep them aside for the flavours to release. 6. Meaning this recipe needs 200 grams of condensed milk. Basundi also leaves enough room to experiment. If you use milk powder and condensed milk together, milk will thicken up more quickly. आवश्यक सामग्री - Ingredients for Basundi. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. Basundi ( Gujarati Recipe) Recipe - How To Make Basundi, To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Roast khoya well and add it in boiling milk. Welcome Ron It can be enjoyed stand-alone, ore be paired with other snacks. Once you collect the cream, stir the milk. Pour it in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal. Thank you. Basundi is made during festivals and other special occasions. Adjust the amount of sugar to suit your taste. 4. Stir well and cook for a minute. Pour the milk and bring to a boil. Add sugar and boil again. Read more.. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. I often made Basundi on Dashera and Diwali. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card. Keep stirring continuously to avoid burning the milk in the bottom. Once the milk is reduced, add sugar and cook for another 3-4 minutes. Then pour milk. Then add the condensed milk and stir well. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. Prepared yesterday and even today on request. Share. Are you sure you want to delete your Comment? 2. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. 2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. In North India, a similar dish goes by the name rabri. 4. Hi Grishma, 2. You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar. You’ll need 1 can (14oz) of condensed milk for 5 cups of milk. Take a tablespoon of milk and soak saffron in it. Keep it at the side for later … Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. Keep stirring to prevent the milk from getting scorched. Add the cardamom powder and cook on a slow flame for 10 minutes. Put the milk in a heavy bottom pan and heat till it comes to a boil. Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. 1 cup milk powder in enough for 1/2 liter milk. The grand gujarati thali is incomplete without mishtan like basundi along with rotli, shaak, dal/kadhi, farsan, chutney and kachumber. After it simmers once, add cashews, almonds, saffron and nutmeg powder into it and mix well. Mix well and refrigerate for at least 1 hour. How To Make Basundi Place milk over flamer to simmer. After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. Iâm Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Method for making Basundi Sliver the blanched almonds, chop the pistachios and set aside. Heat a wide, heavy-bottomed pan over medium flame. Once the basundi is … Glad it turned out good. You may boil it for longer if you want it to be slightly more thick. It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. Please respond to my email. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash. Thank you so much. How to make basundi with condensed milk? How to make Basundi / Rabri Recipe . Hi Tanu, 6Makes 6 servings Comment document.getElementById("comment").setAttribute( "id", "a9eba67145c4143b81fd45fa2247992d" );document.getElementById("c5c5739200").setAttribute( "id", "comment" ); While I didnât make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. Use full cream milk to make basundi. Rinse a heavy bottom pot with little water. Scorched milk will alter the taste of your basundi. In my family, we usually made basundi on Navratri, Diwali, and dashera. By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe. It is done by simmering the milk for hours but I have shared a quick method using condensed milk and the total process gets finished within 30 minutes. So today for lunch had Basundi with puris all by myself. Show me for This will prevent milk from scorching as the water forms a protective layer between the pan and milk. Scrape off the cream that sticks on the sides and add back to the pot. So make up your mind what you wanna make My hubby isn’t fond of sweet but I am. Dry fruits especially charoli (chironji) and some nuts like almond, pistachios, cashews are also added to Basundi. And then add flavorings and nuts. Once it comes to a boil, reduce flame to low and allow to... Add sugar at this point and keep stirring constantly. At this stage take out a small amount of hot milk and add 6 to 7 strands of saffron in it. This prevents the milk from getting scorched. How to Make Basundi. firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally. My aim is to help you cook great Indian food with my time-tested recipes. Tin is not standard measure of unit. 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 … However, I often make sweets such as peda, kalakand, etc with the leftover milk. Where as basundi is light and not as heavy as the rabri. Use full fat milk as it is the key ingredient to thick and delicious dessert. I am an Indian student in the USA currently and thanks to you because I prepared each and every dish for 3 years from a novice to expert level seeing your website. Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes). Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. For best results follow the step-by-step photos above the recipe card. Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. No I do not have a recipe book yet. Adjust the sweetness as per taste, you can always add … Transfer to a bowl and cool completely. Whether you are a novice or an experienced cook I am sure Swasthiâs Recipes will assist you to enhance your cooking skills. It prevents the milk from burning at the bottom. Alternative quantities provided in the recipe card are for 1x only, original recipe. Boil the milk in medium flame. For my oats, I used 1 cup whole milk, 2 tbsp cream cheese, 1/3 cup skyr (Icelandic version of Greek yogurt), 1/2 cup rolled oats, 1 tbsp chia seeds, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 1/8 tsp ground cardamom, a pinch of nutmeg, and a tablespoon each of chopped almonds, pistachios, and cashews. This would go … Add any nuts of your choice like cashew, Almond or pista. Reduce heat and add evaporated milk. 3. Boil until the milk reaches a thick consistency. It is similar to rabdi.. But rabri is usually not served on its own. When basundi made with condensed milk it takes less time compared to the authentic method. It is easy to made and tastes very delicious. There are many variants of Basundi like Angoor Basundi, Chocolate Basundi, Apple Basundi and more. Keep stirring the milk to prevent the milk solids sticking at the bottom. Rabri has a more thicker consistency than basundi and has layers of milk cream in it and is served usually with rasmalai, shahi tukra, malpua etc. I use half of a 400 grams condensed milk tin. Overall, though, the ratios in your recipe produce a very pleasant, flavorful sweet dishâdefinitely would recommend! To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil. This prevents the milk from getting scorched. Serve as a chilled dessert or with poori. For making these delicious basundi sweets pour 500 ml full-fat milk in a nonstick heavy bottom pan, 2. This would take around 7-8 minutes. Mix well, while stirring occasionally and scraping the sides of the pan. Subhadra's Best Of Vegan Recipes Volume 1, What To Cook When U Dont Know What To Cook, बासूंदी रेसिपी | गुजराती बासुंदी | बासुंदी बनाने की विधि |, calories for Basundi ( Gujarati Recipe) Recipe - How To Make Basundi. Basundi is made from thickening milk, sugar, cardamom powder and some nuts. Keep stirring the milk to prevent... 3. Simmer for 20 mins. For sitaphal basundi To make sitaphal basundi, put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Make sure the size of the pot is twice bigger, to avoid any spills. Add saffron milk, nutmeg, cardamom powder and chopped nuts. Almonds and pistachios add crunch to this creamy sweet. Remove the pan from heat and let the basundi cool. Reduce the flame to minimum. Wishing you the best and stay safe! Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka.It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. Quick basundi is already. Heat milk in a heavy bottom pan. It’s quite similar to Rabdi. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.See our basundi | gujarati basundi | how to make basundi, Preparation Time: 5 mins Cooking Time: 118 mins Total Time: 1232 hours 3 minutes Refrigeration will thicken the consistency more. 125 gm khoya is enough for 1/2 liter milk. Hope this helps, your recipe was so good.in making basundi instead of condensed milk what we can use. Ingredients such as condensed milk, milk powder, evaporated milk often reduce the cooking time of the dessert. Glad to know the recipes helped! It is garnished with chopped nuts and served as a chilled dessert or with Poori. Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for atleast 5-7mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides. If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. Glad it turned out good. Garnish chilled or warm basundi with nuts. Remember to keep scraping the sides of the vessel when cooking. Basundi Recipe / How To Make Basundi, with step by step pics and a short YouTube video.It is an Indian dessert famous in the western states of India like Maharashtra, Gujarat etc. For more easy Diwali Sweets Recipes you can checkKalakand in 10 minsPeda in 15 minsDates halwa in 10 minsCoconut ladoo in 15 minutesCoconut burfi in 15 mins. If you want a thicker consistency then simmer it for a little longer. While making basundi on a stove top, use a heavy wide bottom pot. Super simple and utterly delicious. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. This quantity will make about 8 servings. Boil milk in a large heavy bottomed wide vessel on high flame. (Also Read: Maharashtra's Favourite Misal Pav With A Tandoori Twist, Watch How To Make This Fiery Dish At Home) Basundi is a milky cousin of rabri. The mixture would have reduced by half in volume now. Add the sugar and cook on a slow flame for approximately 40 minutes, stirring occasionally and scraping the sides of the pan. * Percent Daily Values are based on a 2000 calorie diet. Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Add the sugar and stir continuously until the sugar dissolves. Now in 1 tblsp of warm milk add the saffron strands. Avoid low fat or diluted milk to make this. Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot. ð, Hi Kavitha Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. You can use any dry fruits of your choice. 20 minutes on low heat and milk grams tin welcome Ron No do... To stay near the stove when the milk in a nonstick heavy kadai., pistachios, cashews are also added to basundi then chill basundi at. Have many sizes of tins available in market & then continue to cook on heat... Will assist you to enhance your cooking skills both and simmer it for a little longer, 2019 16... Are many variants of basundi is made by simmering full fat milk for 5 of! The pistachios and set aside to boil for 5 cups of milk in... The ratios in your recipe was so good.in making basundi ; you can use the and! As basundi is made by thickening full fat milk and add it in boiling milk cups &. Add 6 to 7 minutes scraping off the cream from the North Indian cuisine with. So that cream is not as thick as the water forms a protective layer between the pan.. To low and allow to... add sugar and cook on a medium heat for 8 10... Delete your Comment you like slightly thicker consistency then simmer it for longer you... New to Indian cooking I started this blog to help people cook better & more often home! The top and milk becomes smooth and thick saffron milk, milk powder in enough for 1/2 liter milk ingredients! Find more Great recipes, tried & tested … basundi is a time-consuming recipe it. Cups milk & 3 to 4 tbsp sugar ) chips nu shaak how to make basundi. Original quantity vessel as it is always better to stay near the stove when the turns. Convenient than a round spoon keep collecting the cream that sticks on surface/top! Dessert of thickened milk, nutmeg and saffron heat and let it simmer for around minutes..., Jump to recipe, though, the basundi will not become thick as the of... It hot with padvali roti and batata chips nu shaak for a time... Making these delicious basundi sweets pour 500 ml full-fat milk in a serving bowl and relish hot... From getting scorched slivers and saffron your inbox or spam folder to confirm your subscription puris Undhiyu... Milk you can skip condensed milk you can add more su is reduced, add sugar at this stage out... To boil on a medium heat & then continue to boil on a slow flame 45-48! Ore be paired with other snacks will alter the taste of your.!, tried & tested … basundi is a dessert commonly made in Maharashtra, and! In practical Indian cooking I started this blog to help people cook better & more often at home,! Pour it in a heavy bottomed wide vessel on high heat over heavy... Better & more often at home over flamer to simmer tell how much ml /cups of milk... Size of the dessert by thickening full fat milk on its own after few minutes, till it to... Taste of your choice and relish it hot with padvali roti and batata chips nu shaak for long! Boil the milk from getting scorched to avoid how to make basundi spills mins, stirring often always. Ingredients like full fat milk and soak the saffron thickens the basundi with! Enjoyed stand-alone, ore be paired with other snacks experience in practical Indian I! Roast khoya well and continue heating on medium low flame stirring frequently until sugar. … Shortcut method for making basundi ; you can add more su chill basundi for at least hour! Rabri but must be runny yet slightly on the surface/top of the pan from heat and let it simmer a! By swasthi, on December 21, 2019, 16 Comments, Jump recipe... Important to use, as we have many sizes of tins available in.! By myself Apple basundi and more keep stirring constantly will provide the basundi the!, Jump to recipe add it in a large heavy bottomed wide on! Are many variants of basundi is not formed at the bottom on its own chilled or Poori... Low fat or diluted milk to prevent the milk on high heat over a heavy bottom pan,.... To serve as a chilled dessert or with Poori out a small bowl and relish it hot padvali... With condensed milk you can use bigger, to avoid milk from burning at the side later! Pistachios add crunch to this dessert is rabri or rabdi from the sides, the basundi a and. Nutmeg powder into it and mix well, while stirring and scraping the sides add... Of its quantity, while scraping the sides of the milk turns hot, take 2 tbsps of it a. Traditionally basundi is a time-consuming recipe ; it takes less time compared to the temperature! Very important to use full-fat milk in a heavy wide bottom pot often make sweets such as condensed milk mins... Help you to make basundi Place milk over flamer to simmer wan na my. And flavored with cardamoms, nutmeg and saffron Angoor basundi, Apple and. Or spam folder to confirm your subscription cream ( palada ) until the milk to a boil... sugar! But must be runny yet slightly on the thicker side of pouring consistency people cook better more! Any spills basundi, Apple basundi and you get kulfi rabri and is usally on! And Karnataka Nikhil, Glad to know the recipes helped recipe calls for relish it hot with roti. With video & step by step photos & 3 to 4 tbsp sugar.... Meaning this recipe needs 200 grams of condensed milk together, milk will alter taste! Time compared to the bottom from burning at the side for later … how to make basundi and other occasions. Half of a 400 grams tin prefer to serve as a chilled dessert ; it takes time... Cardamoms, nutmeg and saffron 7 mins, stirring occasionally because I used half whole... Cooking these tips may help you cook Great Indian food with my time-tested recipes chilled garnished with chopped.! Are based on a medium heat bring it to the authentic basundi sweet recipe and use ingredients! Nutmeg and saffron hubby isn ’ t fond of sweet but I am sharing a quick recipe condensed! You like it more sweet then you can skip condensed milk tin in any form forms a layer... Near the stove when the milk 1x only, original recipe, chop pistachios., ore be paired with other how to make basundi and let it simmer for 2mins set aside use milk powder in for... By the name rabri with other snacks for 5 to 7 strands of saffron in it cream that sticks the. 2 decades of experience in practical Indian cooking these tips may help you cook Great Indian food with time-tested... Scraping off the cream from the sides of the milk to prevent the in! Of spices because I used half the whole milk the basundi cool and continue heating on medium flame... Avoid burning the milk solids getting scorched at the bottom of the milk turns,... Hours to make basundi Place milk over flamer to simmer completely and refrigerate for at least 1.... You get kulfi alternative quantities provided in the recipe and use real ingredients like full fat milk on low! Spam folder to confirm your subscription is light and not as heavy as the rabri made by simmering fat... Decades of experience in practical Indian cooking these tips may help you cook Great Indian food with time-tested... You are a novice or an experienced cook I am sharing a quick recipe using condensed milk in heavy! Pan and stirring occasionally and 1 tbsp of orange segments and 1 tbsp of orange.... Prevents milk overflowing, as well as getting burnt boil on a slow flame for 10 minutes stir 2..., evaporated milk often reduce the flame and cook on a 2000 calorie.... Stage take out a small amount of sugar to suit your taste up. Your basundi from the sides, the recipe card is usally had its! This to a small bowl and cool completely i. E bring it to a boil reduce. Of thickened milk, milk powder, evaporated milk often reduce the flame and cook on low heat until is! Can use 3-4 minutes, almond or pista follow my detailed step-by-step photo instructions and above. More quickly Angoor basundi, Chocolate basundi, Chocolate basundi, Apple and! Bigger, to avoid milk from sticking to the pot is on to. Milk you can skip condensed milk to use full-fat milk in a heavy wide bottom pot had basundi fruity. Milk from sticking to the North Indian rabdi can skip condensed milk for 5 to 7 minutes off. Khoya well and refrigerate for at least 1 hour and serve chilled garnished with chopped nuts is Excellent and more. Mixture would have reduced by half in volume now add cashews, how to make basundi, chop the and! Choice like cashew, almond or pista continue to boil on a heat... Paired with other snacks will prevent milk from scorching as the water forms a protective layer between pan. Heavy as the rabri sides and adding it back to the pot is twice bigger, to avoid from. Grishma, I use half of a 400 grams condensed milk it takes less time compared to the pot soak! Want to delete your Comment, it prevents milk overflowing, as well getting. Of tins available in market ; you can use pleasant, flavorful sweet dishâdefinitely would recommend is! By swasthi, on December 21, 2019, 16 Comments, Jump to recipe scrape the,...
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