Basundi is a very popular Indian dessert which is rich and heavenly. This rich creamy dessert is prepared by simmering the milk, then flavored with saffron and finally garnished with chopped nuts.
Tomorrow is my blog's second Anniversary so wanna share this news with a sweet post. Two years and we are still growing strong. As it’s so creamy and full of nuts, it makes you feel richer and happier.
|Whole milk||5 cups|
|Cardamom||3 - 4|
1). Chop the almonds and pistachios. Soak saffron in a tbsp of warm milk. This makes the saffron to get infused with the milk. Powder the cardamom. Keep all these aside.
2). In a heavy bottomed pan, add milk and bring it to boil. Keep stirring and continuously scrap the sides and bottom of the pan, as that will make the basundi thick and imparts creamy texture. Let it boil till the milk becomes thick and reduces approximately to 2 cups of milk. Make sure that milk doesn’t stick to the pan.
3). After the milk thickened and got a nice flaky layer of cream on top, add sugar and mix till the sugar is dissolved. Then add saffron strands and chopped nuts ( reserve some for garnishing). After adding sugar, it tends to liquefy again. So stir constantly and thicken it again.
4). After adding the nuts, cook for another 5-10 minutes in a low flame. Finally, add the cardamom powder and mix well. When the milk is very thick, keep stirring else the milk will stick to bottom and get burnt flavor. When it looks grainy, turn off the stove.
Cool it completely and refrigerate it overnight for better texture. Once basundi cools down completely it would turn more thick and condensed. Serve it warm or cold garnished with chopped nuts.
# Adjust the amount of sugar according to your taste.
# Basundi is heavy on digestion, so enjoy moderately.
# You can also make flavored basundi by the addition of strawberry or oranges after the milk has been thickened.
# You can also include condensed milk or evaporated milk, if using adjust sugar.
# You can also substitute whole full fat milk with 1% or 2% milk.
# Always use heavy bottom pan while making basundi, otherwise milk will stick to the bottom of the pan and it will burn.
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