Sweetened Thickened milk flavored with cardamom and saffron.
I don’t do desserts or sweets without reason. I really need a reason to make them !:) And the reason today is “RELISHTHEBITE Blog 1st YEAR ANNIVERSARY”! Do I need more reason to celebrate? I will share about the recipe and then will share the happiness of the blog anniversary 🙂
Basundi is also called Rabdi. Rabdi is flavored sweetened thickened milk by boiling milk for hours and finished up by adding sugar to it. It is one of a rice Indian delicacy. You can even add edible rose petals, but I just added rose water because I personally don’t like to have rose petals. You can even skip sweetened condensed milk and boil milk for some more time and add sugar to it. The name basundi looks complicated but it is so simple to make. I am adding sweetened condensed milk because the usual rabri procedure is to boil milk for hours, but by this method you can boil milk for few minutes and add sweetened condensed milk which makes thick and you can make this recipe in 40 minutes instead of hours. You can also make the recipe with unsweetened condensed milk and then add sugar as per your taste.
You can make this for any festivals dessert recipes. This recipes makes us to spend more time with people and still make some desserts for festivals! Other favorite dessert recipes: Coconut Ladoo, Coconut Burfi/fudge, Rice Kheer/Pudding, Rasmalai, Rasgulla, Aval kheer, carrot ladoo, semiya kesari/vermicelli sweet, Beetroot halwa
- Milk – 1 litre, full fat
- Sweetened condensed milk – 350 ml
- Cardamom powder – 1 tsp
- Saffron – 6 strands, soaked in 1 tbsp of warm milk
- Nutmeg powder – a generous pinch
- Rose water – ¼ tsp
- Pistachios & almonds – 20, chopped
- Saffron – a few strands for garnish
- Take a thick bottomed saucepan in medium to high heat, Add milk and sweetened condensed milk in it. After it comes to boil, reduce the heat to low.
- Taste after few minutes and if you find it too sweet for you, you can add more milk to it and adjust the taste.
- Keep on stirring at intervals or else the mixture would get browned or burnt from bottom. Use a rubber whisk to whisk it so that it does not make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.
- The milk or cream gets collected at the sides and top scrape it every 5 minutes and add it to the mixture. It took around 45 minutes on a low flame for me for the milk to get thickened. The consistency of basundi is a one-step thicker to condensed milk.
- Add saffron milk, nutmeg powder, chopped nuts and cardamom powder. Stir well.
- Switch off and serve warm or chill with some saffron strands. I like it chill so keeping it in fridge now!
2. If you are using condensed milk, and sugar, then use 300 ml condensed milk and 4 tbsp of sugar.
I like my basundi chill and most people like it chill. So serve it chill!
Now, I am back to celebration mode. Relishthebite 1st Year Anniversary! I can’t believe I am here. What a quick ride! I still remember the first day August 14th, 2014 for my first post for Kuzhi Paniyaram/spiced dumplings. I took this picture on my Iphone, and did not know what to type on the first post and I was clueless about everything. And I am still ignorant about most of it. And for my eyes that was the best spiced dumplings picture last year. I feel like laughing out loud for that picture now but I want to keep it as a remembrance. And I am sure after two years I would be laughing at this “Basundi” picture. When I sent this picture to Foodgawker, I got rejected and I was down and furious for that! Hahaha! I was so insensitive! The third day after I posted my recipe, I got 100 views and I was super excited.:D I kept blathering about my blog to everyone I met for first week. I was very enthusiastic!
I know I have a long way to go to develop my writing skills, photography skills, coding skills and everything. But this minute, I am proud of myself! I am so happy that I started a food blog ! I am not very active in posting recipes for the past one month and I feel really bad for that. 🙁 But I am in that spot of my life that I had to go through this gap :(! Thank you all, my family, my friends, my fellow bloggers and my readers for supporting me always!
I wanted to share some of the insights of my blog :). I thought may be that would help some new bloggers and other fellow bloggers. And also I have no idea how these numbers should look for the first year 🙂 If I am going on the right path! I started all this as a hobby but when I see that so many users do check my recipe and try it, it makes me really happy! It gives me an answer to the hard work and time I spend for it :)! My other fellow bloggers and friends are the ones who should advise me on this 🙂
This is this year Google analytics from August 14,2014 to August 12,2015 for Relishthebite:
Last year august my page views was 3,710 and last month it was 76,533. I thought it is not that bad at all! 😉
My Blog is monetized for ads, so your views and the clicks help me earn some money, which eventually helps in running the blog :)! I am working as publishers for Gourmet Ads, Sovrn, Infolinks, Yellow Hammer Media, Foodie Blogroll, Swoop! And some affiliate programs like bluehost, Thesis theme, Genesis framework, Elegant Themes.
Do you love reading food blog? Want to start a blog? Don’t wait. It is simple! Today is your day to start the blog! I have a post on how to start your own blog!
Thank you all for taking the time to read this 🙂 and for supporting me always!!!
