Bundi payas

Posted on July 15, 2009. Filed under: Sweets | Tags: , , |

An interesting version of kheer in which sweet bundis are used to thicken and flavour the milk.
It is important to remember to cool the milk completely before you add the bundi so that the bundi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured rabdi.

Cooking Time : 30 mins.
Preparation Time : 5 mins.

Serves 4.

3/4 cup sweet bundi, see below
1 litre full fat milk
3 bay leaves
1/3 cup sugar
2 drops saffron food colour
1/2 teaspoon rosewater
1 teaspoon cardamom (elaichi) powder
1 teaspoon pistachios, chopped
1. Heat the milk in a pan along with the bay leaves and reduce it to half its original quantity. Remove the bay leaves and discard them.
2. Add the sugar and mix well till it has dissolved. Allow to cool completetly.
3. Add the bundi, saffron food colour, rose water, cardamom powder and pistachios and mix gently.
4. Refrigerate for 2 to 3 hours and serve chilled.
You can buy sweet bundi, which is available at sweetmeat shops, or make it at home by following the recipe of motichur laddu on page no. 126.

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