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__About Rabdi and Khoa |
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Print this Recipe (Basundi and Khoya) Rabdi (basundi) and Khoa (khoya and mawa), are both made from milk that has been slowly reduced over low heart, but each one is different. Rabdi is milk that is simmered and simmered until most of the liquid evaporates, leaving behind a thick, creamy, and somewhat lumpy residue. Khoa, on the other had, takes rabid a step further, cooking it longer and transforming it into a dense ball of milk solids from which all moisture has evaporated. Sweetened and enhanced with traditional Indian flavors, such as nuts, saffron, rosewater, and cardamom, rabid is sometimes served just by itself as a desert, as in Traditional Thickened Milk Pudding, though more often it forms the base of other desserts, such as ras-malai (Paneer Cheese Patties in Creamy thickened Milk), kulfi (Indian Ice Cream), mal-pudhas (Creamy Semolina Pancakes with Thickened Milk) and others. And, it is often served as a dessert toppingfor jglaab-jamuns (Traditional Dark Brown Milk Rolls in Saffron Syrup), and other desserts. Khoa, on the other hand, is used as a base for burfees (milk fudge pieces), is added to halvas, and occasionally, curries, to which it contributes a creamy richness. Unfortunately, buffalo milk, from which khoa is traditionally make, is not readily available in the United States. Khoa made from homogenized and pasteurized milk, or even raw cow's milk, is simply not the same. So, I've created various ways to baring about a more authentic consistency to khoa in my American kitchen, with the addition of ricotta cheese, dry milk powder, and whipping cream (see Decadent Carrot Halva with Evaporated Milk and Jaggery, Step 3. Easily found in grocery stores, these substitute dairy products lend a texture and richness associated with buffalo milk khoa. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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