Rose Flavour Basundi

Name: How to cook Rose Flavour Basundi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Rose Flavour Basundi

In honour of the breast cancer warriors who survived against it and prayers for those who are struggling against it, I have cooked Pink Basundi in Rose Flavour for the Beautiful ladies more precious than Rose. Recently one aunty had it a year ago but thankfully she survived but had to let go off her Breast in order to leave . I can understand the physical and mental trauma a lady goes be she young or old and the family too. A hug for everyone

Ingredient

Food ration :

4-5 persons

Cooking time :

approx. 40 mins

1 litre

full fat milk

green cardamom

30 gms

raw almond

30 gms

raw pistachio

fistful dried rose petals

1/2 tsp

rose essence

70 gms

sugar

3-4 drops

Pink food color gel or till you get the desired color

Cooking instructions

* Step 1

Soak the pistachio in warm water for at least one hour. Dry roast the almonds in a pan and chop both of them.

* Step 2

Crush the Cardamom and put it in a tea filter bag along with dried rose petals and form.a potli by fastening it (you can make potli with whatever is available with you).

* Step 3

Put on the milk for boiling. Once it starts boiling add the rose petals and cardamom potli, let the milk simmer for about 15 minutes, stir the milk along with it and press the potli sometimes to release the flavours and the pinkish hue of the rose.

* Step 4

After 15 minutes when the milk has reduced a bit and thickened add the sugar and mix well and lower the flame and keep on stirring so that it doesn't burn at the bottom for at least 7-10 minutes more. Then press the potli as much as you can with help of spatula or tong and take it out (it's job is done).

* Step 5

Add the pink food color (few drops at a time till you get the desired color) and the rose flavor / essence / extract and mix well and simmer it for another 3-5 minutes. The milk will reduce and thicken more but we don't want the consistency to be of Rabri/ Rabdi (it should be thinner than Rabdi).

* Step 6

Then add the chopped almond, Pista & cashew (as I didn't have cashew at home, so I have skipped, you can add that too) and cook for another 5 minutes. Your Basundi is ready. Put it in a serving bowl and garnish it beautifully with more nuts and dried rose petals (optional). Chill and serve.