RABADI /BASUNDHI

• IT IS VERY FAMOUS MOUTH WATERING DESSERT OF NORTH INDIA
• GENERALLY IT IS TAKEN WITH MALPUA ,JALEBI ,IMARTI .
• IN INDIA,AGRA & MATHURA RABADI IS MORE POPULAR RELATIVELY. 
• U CAN HAVE VARIATIONS IN IT LIKE MAKE :

1. MASALA RABADI BY ADDING ASSORTED SPICES (BLACK CARDAMOM ,CINNAMON STICK ,NUTMEG,MACE,ANISE FLOWER,CLOVE )IN IT WHICH WE GENERALLY ADD IN MASALA MILK.
2. U CAN ADD ASSORTED FRUITS IN IT WHEN IT IS CHILLED.

RABADI

INGRIDIENTS:

• FULL CREAME MILK-1 LITRE(5CUP)
• CASHEW NUTS-1 HANDFUL
• SOAKED RAISINS-1 HANDFUL
• CHOPPED MAKHANA-1 HANDFUL
• SAFFRON-8-10 STRANDS
• CARDAMOM POWDER-1 TSP
• SUGAR POWDER-50 GM(1/4CUP)
• SOAKED ALMOND,PISTA-1 HANDFUL

METHOD:

• GLAZE THE GHEE ON THE SURFACE OF THE PAN SO THAT IT AVOID STICKING THE MILK.
• NOW ADD THE MILK .KEEP IT IN HIGH FLAME TILL IT GET BOIL .NOW REDUCE THE HEAT BY MEDIUM FLAME FOR HALF AN HOUR TO 45 MINUTES.
•  THEN ADD THE CARDAMOM POWDER & MILK SOAK SAFFRON STRANDS ,CHOPPED ASSORTED NUTS IN IT.
• ITS TIME TO ADD SUGAR POWDER IN IT.
• ALLOW IT COOL DOWN AT ROOM TEMPRATURE.
• NOW KEEP IT IN FREEZE TILL IT GET CHILLED .

TIPS:

• AVOID APPLY THE REFINED OIL ON THE PAN SURFACE OTHERWISE IT WILL CAUSE THE UNINTENDED AROMA IN THE DESSERT.
• ADD LESS SUGAR IN IT AS REDUCED MILK ITSELF CONTAINS THE SWEETNESS & RAISINS HAS ALSO ITS SWEETNESS.
• CHOPPED MAKHANA CAN EASILY GET  COOKED & HELPFUL FOR MAKING IT THICKER.
• U CAN ADD THE FENNEL SEEDS IN IT.
• IF U HAVE ELECTRIC BURNER & U ARE IN USA,UK MEANS OUTSIDE INDIA SO MAKE IT ON MEDIUM FLAME(5),OTHERWISE U WILL GOT BURNING SMELL.

TRY:.

• ADD JAGGERY  IN THE PLACE OF SUGAR,BUT ADD IT IN SYRUP FORM IN COLD RABDI OTHERWISE IT WILL GET CURDLE.