Making Basundi, Mango Rabdi, and Glamming it up The main premise and method for making baasundi might sound innocently simple, but those who have seen how it gets made or tried making it would be well aware of the fallacy. Rabri (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Do you want to gift a beautiful pearl jewelry to your loved ones? While making basundi, we do not collect the cream rather we just mix in with the milk. Basundi and Rabdi are prepared with the same ingredients but the difference is in the method of preparation. Basundi is a milk based dessert that finds its origin in the Western states of India – Gujarat and Maharashtra. The similar ingredients are used in making Gujarati sweet Basundi and this rabdi. This gives a rough texture to rabdi. Change ), You are commenting using your Twitter account. The best part is, if your freeze basundi and you get kulfi. Australia vs India: Australia vs India 2020-21 Live Cricket Score, Live Score Of Today's Match on NDTV Sports; Diesel Crosses Rs 73-Mark, Petrol Price Nears Rs 83 In Delhi; Flipkart Announces 2GUD Local Service to Connect Customers With Popular Retail Stores if serving with pooris, then serve the basundi hot or warm. milk, sugar, cardamon, badam/ almonds, pistachios Interesting search. Rabdi is generally served with jalebi in Madhya Pradesh. When making rabdi, it is very important to keep scraping the sides of the pan at all times, otherwise the sides will burn. Yes! Haryana, Punjab, Uttar Pradesh and Bihar and parts of West Bengal too, Rabri has very distinct hard flaky layers of clotted cream (malai) whereas basundi is generally homogenous or has very soft and fine flakes, Follow The Red Plate Chronicles on WordPress.com. Rabdi is usually thick in texture and the malai (cream layer) present in this is is not as creamy as that of Basundi. Maharashtras Puri Basundi Recipe: Is It A Dessert Or A Snack? Basundi is usually served with Poori/Puri. You just cannot fasten it. But the taste is a little similar. Do check my other quick & easy dessert recipes: Putani hittina laddu /Roasted split gram laddu, Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles This can also be served separately. Jaggery, spices, and nuts are added to it to give it flavor.It is chilled and served as dessert. Click ", Host Line-Up for Healthy Food for Healthy Kids Series. Preparing the caramel syrup for Easy Basundi Recipe: Place the water and sugar into a heavy bottomed pan or saucepan and bring to the boil. Change ). Contact Seller Ask for best deal. Basundi v/s Rabdi. ( Log Out /  in other words, the milk has to be boiled till it reduces to half and turns thick and creamy. - Buy this stock photo and explore similar images at Adobe Stock but the milk basundi is hugely popular in gujarat, maharashtra and karnataka where it is served chilled with mixed nuts. 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. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. Cooking milk till half of its volume to make rabdi. Scraping the cream and crust formed on the sides and mixing into the boiling milk. Tanuja Sharma. 3. Whole milk is boiled until it becomes ¾ to ½ of its original volume to make Basundi. Change ), You are commenting using your Facebook account. Rabdi is either relished as is or served as a topping with other desserts such as with piping hot & crispy jalebi, crunchy & sugary malpua, India’s favourite gulab jamun, melt in your mouth shahi … … This milk based delicious dessert is milk based very popular recipe in india. It can also be served separately. Chill in the refrigerator for upto five hours. The amount of milk to be added depends on the sweetness of the condensed milk. Today, we are going to be making Basundi.its also known rabdi . Thanks for the info, Cool. To make Rabri, whole milk is reduced to 1/2 or even 1/4 of its original volume. Rabdi basundi recipes 4. 1. Download royalty-free Basundi / Rabri or Rabdi - is a dessert made of condensed milk and dry fruits stock photo 308435894 from Depositphotos collection of millions of premium high-resolution stock photos, vector images and illustrations. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. The similar ingredients are used in making Gujarati sweet Basundi and this rabdi. Popular dessert of India. I believe India is a land of varied cuisines, so much that the recipe of a dish varies every 100km you travel farther from its place of origin. Both differ in colour and texture. Turn off heat and bring it to room temperature. It is mildly sweet and is flavoured with aromatic cardamom. Garnish with the remaining chopped nuts and serve. Add half of the chopped nuts & cardamom powder and mix well. Read about company. milk, sugar, kate pista Nazia Hussain. Rabdi is a perfectly proportioned combination of milk and sugar, thickened in a broad-bottomed vessel. Facebook Twitter LinkedIn Tumblr Pinterest VKontakte WhatsApp Telegram Viber. In a thick bottomed kadai, bring full fat milk to a boil. It is flavored with cardamoms and saffron. Change ), You are commenting using your Google account. 0 5 1 minute read. milk based desserts are a very popular recipe in india. But the taste is a little similar. I often wondered how basundi & rabdi are different even when ingredients used in both of them are similar. Basundi is creamier while rabdi has chunks of malai. Basundi in English वेळ: साधारण दीड तास वाढणी: ५ ते ६ जणांसाठी साहित्य: ४ लिटर दुध १/४ कप बदाम, पिस्ते (मीठ नसलेले) २ टीस्पून चारोळ... 26 Gudhipadwa, Maharashtrian, Marathi, Party, Sweet. But the method is different and that results in a very different texture. Tasty Tip: Garnish it with extra almonds and pistas. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. Enter your email address to follow this blog and receive notifications of new posts by email. Pro Tips by Neha. Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Rabri has very distinct hard flaky layers of clotted cream (malai) whereas basundi is generally homogenous or has very soft and fine flakes. Keep stirring occasionally. 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