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Tuesday, October 16, 2012

Kesar Pista Rabdi/Basundi..

Preparation time:-15 minutes
Cooking time:-1 and 1/2 hours 
Serves:- 2 to 4

Kesar-Pista Rabdi/Basundi:-



This is a sweet condensed milk based dish made by boiling the full cream milk on low heat for a long time until it becomes dense,some sugar, spices and nuts are added for the flavour. Best when served cold. The Hot jalebi and Cold rabdi is the best combination,and goes well with hot malpuas also.This is one of the favorite dessert in my family and friends.I have made this several times for potlucks,and different occasions,but never note down the proper measurements,so could not be able to share the proper recipe with the friends.Recently i have made this on my Daughters BirthDay and decided to note down the proper measurements so can share with u all. The most interesting thing about this i like is ,when it is cool and out of refrigerator you can add many flavours to it like you can add strawberry puree and strawberry essence to form Strawberry Rabdi, you can add mashed custard apple to form Custard apple Rabdi or Sitafal Basundi,this one is my favorite,it tastes yummy,you can add crushed oranges and little bit orange juice to form Santrani Basundi or Orange Rabdi,add mango pulp and mango pieces to form Mango Rabdi so you can have variations from the same dish, isn't it amazing?.and yeah if you pour it in kulfi mould and keep it in the freezer overnight,yummy kesar pista kulfi will be ready...:).(But remember you can add all these flavours only when it is cold ,otherwise you will end up with a curdled Rabdi...:)) So here is the recipe.
Ingredients:-
1)Full Cream milk 1 liter
2) Sweetened condensed milk 1/4 cup +2 tablespoons
3)Pistachio sliced 1 tablespoon
4) Cashew Nuts crushed  7 to 8 numbers
5) Charoli/Chironji 1 to 1/2 tablespoon
6)Cardamoms crushed with 1/2 teaspoon of sugar 3 to 4 numbers
7) Saffron strands 1/4 teaspoon or 7 to 8 strands
Method:-
1)Heat milk in a deep vessel on low flame for 30 minutes.Stir it after 15 to 20  minutes.(Or till fat saturates on top and milk starts boiling it will take 30 minutes,keep an eye so that it won't stick at the bottom)
2)After heating the milk for 30 to 40 minutes transfer it into a nonstick deep pan or kadhai.
3)Boil on high flame stirring continuously for about 3 to 4 minutes or until it starts boiling.
4)Again reduce the flame to low and let it boil for 15 to 20 minutes by stirring and scraping the edges and bottom in every 5 minutes .(This will keep the milk circulating in the pan and prevent sticking and boiling over).
5)After boiling for 15 to 20 minutes (or till the color of the milk changes to little yellowish from white or the quantity of the milk reduced to little less to half.Refer the pictures)add in crushed cashew nuts and Charoli/chironji,mix well
6)While the milk is boiling make sure that the milk is not sticking at the bottom of the pan.(If that happened transfer the milk to another fresh pan/vessel).
7)Let it boil on low flame for another 5 to 7 minutes again keep stirring every 3 minutes and scraping the edges and bottom of the pan.
8)Now after 5 to 7 minutes add in condensed milk stir well and continue boiling for 15 minutes, stirring and scraping in every 2 minutes.(At this stage you have to be very particular about stirring and scraping as the chances of milk sticking to the bottom are more)
9)After 15 minutes add pistachios by saving 1/2 teaspoon for garnishing .
10) Let boil the milk for another 15 minutes on low flame stirring and scraping in every one minute.(Boil the milk for 15 minutes or till the thick consistency,mine took 15 minutes. Refer the pictures.)
11)After 15 minutes turn off the heat,soak the saffron in 1 tablespoon of warm milk(take the normal milk don't soak in boiled milk)for 5 minutes add in crushed cardamom or cardamom powder,mix well.and after 5 minutes add in saffron soaked in warm milk.
12)when the milk is cooled down completely refrigerate it for at least 3 to 4 hours. Transfer it in a serving bowl.Garnish with pistachios and serve cold.

(Note:-You can add a little bit sugar if you want but as i am using sweetened condensed milk ,i feel as per my taste, sugar is not needed,so i didn't use the sugar)
                                             
                                                    Enjoy!     



Sending this recipe to:- http://www.jagrutidhanecha.com/2012/09/event-announcement-grand-festive-feasts.htmlutm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20jagrutidhanecha/lasJ%20(Jagruti's%20Cooking%20Odyssey)


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