Basundi is an
Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is sweetened
dense milk made by boiling milk on low heat until the milk is reduced by half.
It is very similar to North Indian sweet dish called Rabdi.
Ingredients
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tbsp chopped pista
10 strands Saffron (kesar)
Method
Boil the milk in a heavy bottom kadai.
Now in 1 tbsp of warm milk add the saffron strands. Keep them aside for the flavours to release.
Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.
Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
Serve hot or cold garnished with nuts and saffron strands.
Tips
* Add little water to the Kadai before pouring the milk for boiling, it will not stick to the bottom.
Ingredients
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tbsp chopped pista
10 strands Saffron (kesar)
Method
Boil the milk in a heavy bottom kadai.
Now in 1 tbsp of warm milk add the saffron strands. Keep them aside for the flavours to release.
Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.
Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
Serve hot or cold garnished with nuts and saffron strands.
Tips
* Add little water to the Kadai before pouring the milk for boiling, it will not stick to the bottom.
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