Basundi (Rabri) Recipe
Traditional Gujarati Dessert for All Seasons
Course: Dessert | Cuisine: Gujarati | Servings: 4 | Diet: Vegetarian
Basundi, also known as Rabri in many parts of India, is a delicious, rich, and creamy milk-based dessert that is perfect for special occasions, festivals, or simply to satisfy your sweet cravings. This popular Gujarati dessert is prepared by condensing milk into a thick, creamy consistency, then flavored with cardamom and topped with chopped almonds and saffron. Whether you serve it chilled or hot, Basundi offers a delectable treat to your taste buds. Here’s how you can make it at home with simple ingredients and a few easy steps.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2 liters |
| Sugar | 3/4 cup (adjust based on your sweetness preference) |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron strands | 2 strands |
| Almonds (Badam) or Pistachios | 1/4 cup (finely chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250-300 kcal |
| Protein | ~6g |
| Fat | ~15g |
| Carbohydrates | ~30g |
| Sugar | ~20g |
| Fiber | ~1g |
| Sodium | ~70mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Instructions
-
Condense the Milk:
Begin by placing 2 liters of milk in a heavy-bottomed saucepan. Heat it on high until the milk starts to boil. Once it begins to boil, reduce the heat to medium. At this stage, add 3/4 cup sugar (or adjust according to your sweetness preference), stirring continuously until the sugar dissolves completely. -
Simmer and Stir:
After the sugar has dissolved, reduce the heat to low. Let the milk simmer, stirring frequently, for around 40 minutes. As the milk simmers, it will begin to reduce and thicken, forming cream on the sides of the pan. It’s essential to scrape down the cream that collects on the sides and add it back into the milk to maintain a smooth, creamy texture. -
Thicken the Mixture:
Keep stirring the milk mixture regularly and monitor it closely to avoid burning. The milk will condense and thicken as it reduces, reaching about a quarter of its original volume. Stir continuously, especially in the last stages, to ensure the milk does not stick to the bottom and burn, as this would affect the taste of the Basundi. -
Add Flavors:
Once the milk has reduced by about half and reached a thick, creamy consistency, turn off the heat. Add 1 teaspoon of cardamom powder (Elaichi) and finely chopped almonds or pistachios (about 1/4 cup). If you are using saffron, dissolve the 2 saffron strands in a teaspoon of warm milk and add it to the mixture for that beautiful golden color and subtle flavor. -
Cool and Serve:
Transfer the thickened Basundi (Rabri) to a serving dish. Allow it to cool for a bit at room temperature, then refrigerate it for 3-4 hours for the perfect chilling effect. You can serve Basundi either hot or cold, depending on your preference. -
Optional Variations:
For a delightful twist, you can add fruits such as lychees or strawberries to make Strawberry Rabri or Lychee Rabri. Simply chop the fruits and add them to the Basundi just before serving. These variations bring a refreshing fruity taste to the creamy dessert. -
Serving Suggestions:
Basundi (Rabri) pairs beautifully with other Indian sweets. You can serve it alongside Badam Elaichi Kulfi, Pista Ice Cream, and Falooda for a quick Indian sundae. Alternatively, it makes a great companion to Homemade Jalebi or Malpua with Rose and Saffron Syrup, adding a fusion of flavors to your dessert table.
Tips for the Perfect Basundi:
- Stirring is Key: Constant stirring is crucial to prevent the milk from burning and to ensure the creamy texture that Basundi is known for. Scraping the sides regularly helps incorporate the milk solids back into the mixture.
- Adjust Sweetness: You can easily adjust the sweetness level by adding more or less sugar based on your personal preference.
- Enjoy It Your Way: Serve it warm during the colder months or chilled in the summer for a refreshing treat.
This Basundi (Rabri) recipe brings the authentic taste of Gujarat to your kitchen, offering a rich and creamy dessert that everyone will enjoy. Whether it’s for a special occasion or just a treat after a spicy Indian meal, Basundi is sure to be a hit.
