Basundi | Rabdi Special SweetDish for Diwali

Since the last week my friends at the lunch table were discussing about the sweets that we should make for Diwali.My colleague R made Basundi from Milkmaid. I wanted to try a lot of sweet dishes this time, but I being in IT could not find the time to do that. I thought I should make the same as what R did. R explained the entire recipe to me and using Milkmaid it was very easy to prepare. I also referred to Sanjeev Kapoor's Rabdi recipe.

But then why should I make it with Milkmaid when I can make it from milk itself. I had all the ingredients ready at hand. So for Diwali today I made Basundi for my family. My hubby helped me with the stirring process too. It turned out heavenly and my family finished it within minutes. You can use the same Basundi to make Rasmalai and Shahi Tukra too. These recipes will be up here soon. Till then enjoy this Rabdi and have a safe and Happy Diwali.

1 ltr milk
5 tbsp sugar
1/2 tbsp cardamom powder or 6-7 cardamom pods
5-6 saffron strands
10-14 Pistachio
12 almonds
1/4 tsp cornflour
1/2 tsp rose water
Pour the milk in a deep heavy bottom pan and start boiling it. When the cream starts forming on the milk, stir and mix it in the milk. Keep the flame low and occasionally (every 5 Min's) stir the milk in the pan. If the cream sticks to the sides, gently scrape it from the sides and mix it with the milk in pan.
You will need a deep bottomed pan because the milk has to be boiled till it reduces to half of the original quantity.

When the boiling process is on you can do the following parallely:

De-shell the pistachios. Boil the pistas and almonds in 1/2 cup water or microwave it for 4 Min's. Let it cool.
After cooling peel the dry fruits and slice them.

Powder the sugar in a mixer.
Soak the saffron strands in 2 tablespoon milk so that the saffron flavor gets infused in the milk.

Mix the cornflour in 2 tablespoon milk separately.
Since I used cardamom pods, I powdered this using mortar-pestle.

Do not forget to stir the boiling milk every 4-5 Min's while keeping the other ingredients ready.

Once the milk reduces to half the original quantity, mix the powdered sugar and stir.
Add the saffron infused milk to the boiling milk.
Now add the cardamom powder and chopped dry fruits.
Add the rose water.
Finally add the cornflour milk mix.

Now stir this continuously for another 10 Min's taking care that the milk may not stick to the bottom of the pan.

Tastes best when served chilled.
Note: Addition of cornflour is optional. I added it to make the Basundi a bit more thick.