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.

Ingredients
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
Method
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.
Tips
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.
Advertisements

Make a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Liked it here?
Why not try sites on the blogroll...

%d bloggers like this: