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.
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.
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.
- 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
- 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.
- Reduce the flame on low and cook the milk with stirring occasionally, using big spoon or spatula about 40-45mins.
- 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.
- Then add sugar and cook it again another 40-45 mins till all milk mixture reduce into the half and become thick.
- Now add cardamom powder, nutmeg powder. sliced almonds, cashew, and cook it for 7-8mins on low flame.
- 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.
• 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.
