Bundi Payas

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.

Ingredients
3/4 cup sweet bundi, see below
1 litre full fat milk
3 bay leaves
1/3 cup sugar
drops saffron food colour
1/ teaspoon rosewater
1 teaspoon cardamom !elaichi" powder
1 teaspoon pistachios, chopped

How To Proceed
1. #eat the milk in a pan along with the bay leaves and reduce it to half its original
$uantity. %emove the bay leaves and discard them.
. Add the sugar and mi& well till it has dissolved. Allow to cool completetly.
3. Add the bundi, saffron food colour, rose water, cardamom powder and pistachios
and mi& gently.
4. %efrigerate for to 3 hours and serve chilled.

Handy tip(s) :
1. 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.


%ecipe 'ource ( )he