How to Cook Tasty Rose Flavour Basundi

Without fail recipe ultimate Rose Flavour Basundi easy, tasty, practical.

Good Evening every body, at this time you get present recipe Rose Flavour Basundi with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Rose Flavour Basundi.

Ingredients for Rose Flavour Basundi

1. Needed 1 litre : full fat milk.

2. Prepare 5 : green cardamom.

3. Prepare 30 gms : raw almond.

4. Needed 30 gms : raw pistachio.

5. Needed 3 : fistful dried rose petals.

6. Needed 1/2 tsp : rose essence.

7. Needed 70 gms : sugar.

8. Needed 3-4 drops : Pink food color gel or till you get the desired color.

9. Prepare : Garnishing.

10. Needed : as required Little pistachio, almonds and fresh or dried rose petals.

If all ingredients Rose Flavour Basundi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Rose Flavour Basundi

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

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)..

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..

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)..

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)..

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..

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