Cream Pudding - Basoondi


  • 8 cups whole milk
  • 3 tablespoons sugar, or honey
  • 1/8 cup blanched almond, slivered
  • 1/8 cup pistachio nuts, blanched and chopped


  • Rabadi: Bring the milk to a boil in a heavy flat bottomed 5-quart pan, stirring constantly with a steel or aluminum spatula (pancake turner or large heavy spoon). Take about 15 minutes and needs careful attention so that the milk doesn't stick to the bottom of the pan. Lower heat and simmer 45-55 minutes, stirring constantly and scraping down the sides until the liquid is reduced to 2 1/4 cups. Stir in sugar (or honey) and 1 tablespoon each of the nuts.
  • Spoon the pudding into individual dessert dishes and garnish with the remaining nuts.


  • Description:
  • "This is actually sweeted rabadi with the addition of nuts."
  • SERVINGS: 12
  • SOURCE: Adaptation from Sahni

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