Yesterday, when I posted Basundi recipe, one of my blog readers raised me a question. She wanted to know whether Rabdi and Basundi are the same. They are not actually the same, though they both have the same ingredients. I have given the difference of those two delicious desserts as far I know. Friends, please add more details if you know.
Basundi and Rabdi are prepared with the same ingredients but the difference is in the method of preparation. Their texture and colour differs as well.
For rabdi, you have to keep scraping the fat layer that settles on the sides of the pan while the milk is boiling in low flame. This gives a rough texture to rabdi. This also makes rabdi to thicken in consistency. The colour of the rabdi is Ivory. Rabdi is usually served with malpua. It can also be served separately.
For basundi, you don't have to scrap the fat, instead you can collect the fat layer that forms on the top of the boiling milk or you can just skip this step and allow the contents to reduce to half the quantity while stirring continously. The texture of basundi is smooth. The consistency is little thinner than rabdi. The colour of basundi is pinkish to light brown. Basundi is usually served with Poori/Puri. This can also be served separately.