Skip to main content

Boondi Rabdi /Boondi Rabri



Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of  Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.

Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.

This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......





                                               
                                         
                                                                              
                                                  Boondi Rabdi/Boondi Rabri

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Chilling time 2-3 hours
   Serves 3 (generously)


  
 Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
2.5 cups
Sweetened condensed milk
2-3 tbs(optional)
Sugar/sakkarai
3-4 tbs
Almonds and pistachios
3  tbs(finely chopped)
Cardamom powder/ellakai podi
a generous pinch
Saffaron/kungumapoo
few strands
1 cup
 
  
  
 Method 
  • Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.
  • Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.
  • Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.

  • Serve it.






  • The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
  • Tastes better when it is served chilled.
  • The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
  • The color gets deeper after cooling as the saffron it getting soaked.
  • As Boondi has cashews,I added only almonds and pistachios.
  • If you are using boondi ladoo,crumble the ladoo and use it.



Enjoy.....................



Entering the second week of Blogging marathon edition Boondi Rabdi /Boondi Rabri


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Nice Kentucky Bourbon Chex Mix

This is a sponsored post service past times Challenge Butter, but the text in addition to opinions are all mine. Thank you lot for supporting brands that build possible! It's official: I convey confirmed that I am indeed a crazy person. On Sunday, I signed upward to run my commencement one-half marathon, the Indy 500 Mini Marathon. But here's the thing, the race is this Saturday! So clearly, I didn't develop for it, other than my daily Orange Theory class. Oh yeah, in addition to you lot know how I said this is my commencement one-half marathon? Well, what I actually meant to tell was this is my commencement race of whatever form ever. Like I've never fifty-fifty done a 5K before. And past times the way, all of this is inward the midst of me preparing for a presentation in addition to a lastly examination for my lastly required anatomy in addition to physiology class. So similar I said, I am indeed a crazy person! Although, I in all likelihood didn't postula...
Post a Comment
Read more

Ghugni - Bengali Street food with Yellow peas

Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes. I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes. Today's recipe is from Pavani's  blog and it's simple yet delicious street food of West Bengal. Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here. But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......                                                                                                              ...
Post a Comment
Read more

Nice Super Quick Caramel Corn

I dear popcorn inward whatever way, shape, in addition to form. I dear caramel corn, kettle corn, cheddar popcorn - heck, I've fifty-fifty tried dill pickle flavored popcorn in addition to liked it. So when soul shows me a agency to brand homemade carmel corn inward nether xv minutes -- I nation count me in!  You tin either hold upward stovetop popcorn, microwave popcorn, or shop bought popcorn for this recipe, exactly I volition nation that stovetop popcorn tastes the best (you tin definitely gustation a difference).  This recipe would also brand a proficient vacation gift. You tin position it inward cute picayune vacation bags in addition to mitt it out to your neighbors in addition to friends. Or y'all tin continue it all for yourself. I'm a big supporter of that too. Thanks to my mom's students Alex in addition to Nicole Collins for sharing this delicious recipe amongst us! Super Quick Caramel Corn Printable Recipe Ingredients 1 stick (...
Post a Comment
Read more