BASUNDI / RABRI

Basundi or Rabri is a traditional Indian sweet. It is known as Basundi in South India whereas they call it Rabri in the North. It is often relished along with hot jalebis. This is the most simplest dessert that you can ever make. Just boil the full cream milk until it becomes thicker, stirring it from time to time and removing the malai layer from the edges of the pan. We add cardamoms and saffron in it and at the final stages add sugar and garnish with sliced nuts.
This month's Potluck  Event I am paired with Nivedita and I have chosen this from her blog. Her version calls for adding pedas but I have made it without them as we don't get them in Brazil.

Ingredients:
Milk ... 1 litre (full cream)
Cardamom powder .. 1/4 tsp
Saffron .. a generous pinch
Pistachios & almonds .. for garnishing
Sugar ... 1/2 cup ( or more as per your taste)

Method:
1. Boil milk in a thick bottomed pan to avoid burning.
2. Reduce the flame after it boils. Keep stirring from time to time.
3. Add saffron and half of the cardamom powder.
4. Keep removing malai (cream) from the edges of the pan into the milk. This makes the consistency thick and creamy.
5. When the milk is reduced to half add the sugar and stir well to mix it. If you add the sugar in the beginning it will burn the milk on the bottom of the pan as it caramelizes.
6. Stir in the remaining cardamom powder.
7. Garnish with sliced almonds and pistachios.
Serve warm or chilled.

Note:  I use powder milk for making desserts. It gives a nice and thick consistency. The ratio of mixing is 3 tablespoons of milk powder in 1 glass of water. The brands that I use are Ninho , Nido, Amulya.

Linking to: Recipe page - Nivedita's Blog  &  Jagrutis Cooking Odyssey.

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