Almond Rabadi/ Basundi

At last, i got some time to post this recipe...This recipe is sitting in my drafts for quiet long.. Rabadi/Basundi is a popular Maharashtrian sweet dish. Mostly it is served with puri or jalebi..
Normally, Rabadi/ Basundi  is made by boiling milk on low flame, until it is reduced to half of its quantity. Later by adding saffron n almonds powder n nuts. If made with patience, Rabadi  tastes very good. 
But, in this hectic schedule days, we cant stand at stove n stirring milk constantly. But, i cant keep my self away from this flavored milk. I love this Rabadi very much, may be because of its pleasing color or taste. I make this Rabadi once in a month in jus 20 mins.. Thanks to my beloved condensed milk n evaporated milk.. This two tins o milk makes my cooking simple n healthy.

Ingredients:
Fat Free Evaporated Milk: 2 no--12 oz
Fat Free Condensed Milk: 1no--14oz
Almonds: 1 tbsp,Thinly Sliced ( I used store bought packet--Diamond brand. U can find this in wal mart, where they store  nuts. Its a small packet worth of 96 cents)
Saffron: 1tsp, soaked in 1 tbsp of warm milk
Vanilla Essence: 2 drops


Preparation:
1) In a heavy bottom pan, add evaporated milk. Bring to a boil on medium to low flame. Approx 10 mins. Be careful when boiling don't burn it. Take 1tbsp of boiling milk into a bowl n add saffron. Stir it
2) Stir in condensed milk. Now in a very low flame at 250 degrees, bring milk again to a boil, by stirring constantly. apprx 5 mins. As condensed milk is heavy it sticks to bottom. so be careful with that..
3) Now stir in saffron, almonds and vanilla essence.. Boil for 1min n switch off.
4) Transfer it into a freezable box n freeze it for half an hour.
5) Now pull it out n keep it in fridge for 1 hour. Serve Chilled. Rabadi can be served either hot or cold, but preferably cold..

Enjoy this delicious Rabadi/ Basundhi with puri or as it is..