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Basundi Recipe

Basundi Recipe

Basundi is an Indian sweet. Basundi is popular in Western Indian states of Gujarat and Maharashtra. It is a sweetened thick milk dessert made by boiling milk on low heat until the milk is reduced by half.

It is very similar to north Indian sweet dish rabadi but slightly lighter version rabadi is thicker in texture. This slow cooked sweet dish is very popular during Navratri, Shraddha paksha, also occasionally made for guest during festival for lunch or dinner as a sweet dish.

Basundi Recipe

This Cardamom flavored and dry fruit laced basundi is a treat to taste buds at any time. It is rich and deliciously creamy milk prepared by simmering high fat milk. In Gujarat, Maharashtra and many other Indian states, it is generally served with fried whole white puri as a sweet accompaniment to meal, but it can be enjoyed anytime you like it.

Ingredients:
• 2 Litter Full Fat Milk
• ½ cup Sugar
• ½ tsp Cardamom Powder
• ¼ tsp Nutmeg Powder
• ¼ cup Sliced Almond and Cashews
For Garnishing
• ¼ cup Sliced Almonds and Pistachios
• Few Strands of Saffron

Method:
1. In a deep big Kadhai or a big saucepan, add ¼ cup of water and simmer it till you can see steam, then add milk and bring it to the boil. Adding water is the key to avoid the milk solids sticking into the bottom of the pan.
2. Reduce the flame on low and cook the milk with stirring occasionally, using big spoon or spatula about 40-45 mins.
3. Scrap the edges of milk while cooking and stirring with spatula in between to remove thickened milk from sides of pan and mix it. Cook it more if you want more thicker consistency.
4. Then add sugar and cook it again another 40-45 mins till all milk mixture reduce into the half and become thick.
5. Now add cardamom powder, nutmeg powder. sliced almonds, cashew, and cook it for 7-8 mins on low flame.
6. Basundi is ready, let it cool down then garnish it with saffron strands, sliced almond and pistachios and enjoy. You can also store in refrigerator and serve chilled.

Basundi Recipe

Tips:
• Use nonstick pan or cast-iron oak to avoid burning the milk on the bottom.
• Do not forget to add water before adding milk into the pan.
• Scrap the sides and bottom using spatula while cooking, it will make basundi thicker.
• Add sugar per your taste.
• You can add dry fruit as per your choice.
• You can also make kulfi out of this sweet milk.

Basundi Recipe

Basundi Recipe
 
Print
Prep time
10 mins
Cook time
2 hours
Total time
2 hours 10 mins
 
Basundi is an Indian sweet. Basundi is popular in Western Indian states of Gujarat and Maharashtra. It is a sweetened thick milk dessert made by boiling milk on low heat until the milk is reduced by half. It is very similar to north Indian sweet dish rabadi but slightly lighter version rabadi is thicker in texture. This slow cooked sweet dish is very popular during Navratri, Shraddha paksha, also occasionally made for guest during festival for lunch or dinner as a sweet dish.
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 5-6
Ingredients
  • 2 Litter Full Fat Milk
  • ½ cup Sugar
  • ½ tsp Cardamom Powder
  • ¼ tsp Nutmeg Powder
  • ¼ cup Sliced Almond and Cashews
  • For Garnishing
  • ¼ cup Sliced Almonds and Pistachios
  • Few Strands of Saffron
Instructions
  1. In a deep big Kadhai or a big saucepan, add ¼ cup of water and simmer it till you can see steam, then add milk and bring it to the boil. Adding water is the key to avoid the milk solids sticking into the bottom of the pan.
  2. Reduce the flame on low and cook the milk with stirring occasionally, using big spoon or spatula about 40-45mins.
  3. Scrap the edges of milk while cooking and stirring with spatula in between to remove thickened milk from sides of pan and mix it. Cook it more if you want more thicker consistency.
  4. Then add sugar and cook it again another 40-45 mins till all milk mixture reduce into the half and become thick.
  5. Now add cardamom powder, nutmeg powder. sliced almonds, cashew, and cook it for 7-8mins on low flame.
  6. Basundi is ready, let it cool down then garnish it with saffron strands, sliced almond and pistachios and enjoy. You can also store in refrigerator and serve chilled.
Notes
• Use nonstick pan or cast-iron oak to avoid burning the milk on bottom.
• Do not forget to add water before adding milk into the pan.
• Scrap the sides and bottom using spatula while cooking, it will make basundi thicker.
• Add sugar per your taste.
• You can add dry fruit as per your choice.
• You can also make kulfi out of this sweet milk.
3.5.3251

Basundi Recipe was last modified: September 16th, 2019 by Binjal's VEG Kitchen

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09/16/2019   Binjal's VEG Kitchen
  Desserts & Sweets     appetizer, beverage, dessert, easy, eggless, fasting, festive, gluten free, indian, kids friendly, refreshment, side dish, sweet
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[AD] Grilling season is here and today I’m shari [AD] Grilling season is here and today I’m sharing my fav Indian style grilled veggie skewers made with @trulygrassfed Ghee. I love using their dairy product, especially Ghee with clean buttery flavor. It is ideal for cooking, baking and perfect for sauteing because of its high smoke point, which is well above typical cooking temperatures that has most of vegetable oils. 
When spring finally squishes wetly away and summer’s heat arrive in full force, we want to celebrate by spending as much time outside possible, why not cook and eat outdoor? Luckily, we have a practically endless number of recipe ideas. So made these veggie skewers and used Truly Grass Fed Ghee instead of oil or butter and let me tell you it taste so good, far better than grilled with regular cooking oil or butter. 
The Truly Grass Fed products are non-GMO, growth hormone rBST-free* and antibiotic free, perfect for vegetarian diet and naturally lactose free. Their products include natural sharp cheddar cheese, natural aged cheddar cheese, naturally creamy butter salted, and naturally creamy butter unsalted are so good. #PairsWithYou #ChooseTruly 
https://www.trulygrassfed.com/store-locator/

Ingredients
2-3 tbsp Truly Grass Fed Ghee/Clarified Butter
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp cumin Powder
2 tsp Tandoori Masala
Salt
1 tsp Ground Black Pepper
1cup dice onion
1 cup diced bell pepper
1 cup whole Portobello Mushrooms
1 cup round sliced carrots
1 cup Cherry Tomatoes
For coating
½ cup hot sauce or Indian style spicy ketchup
1 tbsp Truly Grass Fed Ghee/Clarified Butter
½ tsp tandoori masala
Method
Add ghee in a large bowl, melt it, then add all the spices and mix it well.
Add all the veggies, mix and coat it well and keep aside for 30 mins.
Preheat an oven on highest temp. 
Now insert the veggies in skewers.
Place the prepared skewers on a baking sheet and grill it into the oven about 10-15 mins. You can grill it on a griller. 
Add the coating ingredients in a bowl, heat it little bit, mix it and apply with brush on grilled veggie skewers. 
Serve the veggie skewers with mint chutney and enjoy.
Pickle Masala Powder also called as a Shambharyo o Pickle Masala Powder also called as a Shambharyo or Methia masala. This Masala is very popular in Gujarati cuisine, mostly use in different kinds of Gujarati pickles, or use as a sides like chutney.
Once you make Pickle Masala Powder, you can store it up to a year in your pantry or shelve cabinet, no need to refrigerate. You can make any pickle instantly, no need any extra ingredients; just add this masala in warm oil and add your favorite pickle’s main ingredients like mango, lemon, carrot, and mix well, your favorite pickle is ready. You can also use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi, etc…
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It is a refreshing cocktail, very easy and quick to make, it looks beautiful and taste delicious. This Strawberry Blood Orange Mojito recipe is an alcohol-free version, can be made in your cocktail shaker.

This Strawberry Blood Orange Mojito recipe uses strawberry, blood oranges and a little mint to make a drink that is beautiful and delicious. In this cocktail, I used fresh squeezed blood orange juice, juice from mashed Strawberries, some sugar, and sparkling water (soda water). Hope you like this version.
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Masala Pav (Spicy Bread) is very famous classic mouthwatering Mumbai street food. Masala Pav is really tasty and easy recipe with using butter and some species. If you haven’t tasted Masala Pav, you have missed a lot. When your taste buds tickle you for something spicy, Mumbai’s mouth-watering ‘Masala Pav’ not only thrill the taste buds, but also makes the breakfast/brunch/lunch/dinner more palatable. Masala Pav is an easy snack to prepare when you want to cook something quick and yet filling. It’s tasty too. The recipe can be doubled or tripled and makes for a great party snack too.
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