Basundi is thick and rich Indian dessert made with Evaporated Milk & Dry-Fruits. It’s a Pudding of reduced milk flavoured with crushed dry fruits. It makes for a great make-ahead dessert.
Till about a month ago I hardly ever had spare milk after 4 members, tea, curd setting etc. But lately I have about 1 –1.5 liter spare every week. I think I need to reduce it. But after Diwali. Learn how to make rabri or khurchan here.
So keeping in tradition of making Indian sweets for Diwali, I decided to use up this milk by making Rabri.
Rabri is a sweet made from evaporated milk and little dry fruits. Quite simple to put together.
It is similar to Basundi and Khurchan – the only difference is in the consistency. If it is thinner than Rabri but you still eat with spoon it becomes Basundi and if it is thicker than Rabri and is lumpy, it becomes Khurchan.
Khurchan literally means scrapping from the vessel. The food that sticks to the side of the cooking vessel and needs a bit of scraping and is thick. It is usually very slightly burnt. I love eating khurchan not just of sweets but of many other dishes like ‘Kadhi’.
Rabri is a simple dessert which is rich and tasty. Being a North-Indian it is has a special place for me as we are brought up on rich creamy sweets.
Wishing you a very Happy and Joyous Diwali with this yummy traditional sweet.