Basundi Is a tasty milk based sweet. It is bit time coming compared to the other sweets but tastes good.
Basundi Is my favorite milk-based dessert. During our childhood days, when ever we have extra milk at home, sis and I will ask mom to prepare either Basundi or Palgova.
Being outside India, I miss so many things, and definitely my craving for basundi comes top in the list. The cooking process is long and time consuming, as Basundi is a dessert with lots of malai (thickened milk) and very little milk. It took me 1 hr to cook the milk, so that it is reduced to 1/4 of its volume but all the effort is worth when you taste it.
Ingredients
- Whole milk - 4 cups
- Warm milk - 1 tbsp
- White Sugar - 1/2 cup
- Saffron strands - 1/8 tsp
- Cardamom powder - 1/8 tsp
- Nuts - according to your taste I used Almonds and pistachio
Instructions
- In a bowl, take 1 tbsp of warm milk and put saffron strands and keep aside
- In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt. While the milk is cooking, stir it in between and scrape out the paal Aadai/ malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original quantity
- Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight
Notes
- Best way is to prepare Basundi one day before and refrigerate it.Serve basundi chilled, the next day
- I have added 1/2 cup sugar,but you can alter the sugar level according to ur taste buds
Basundi:
Preparation Time : 5 mins | Cooking Time : 1 hour | Serves : 2
Recipe Category: Dessert
Ingredients:
Whole milk – 4 cups
Warm milk – 1 tbsp
White Sugar – 1/2 cup
Saffron strands – 1/8 tsp
Cardamom powder – 1/8 tsp
Nuts – according to your taste (I used Almonds and pistachio)
Method:
- In a bowl, take 1 tbsp of warm milk and put saffron strands and keep aside
- In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt. While the milk is cooking, stir it in between and scrape out the paal Aadai/ malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original quantity
- Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight
Ahh thats quite a long process, but as you said worthy enough to prepare it 😀 I should appreciate your patience Vidya 🙂 Wonderful 🙂
Ya Malar true:) Thanks dear:)
mmm yummm!!
🙂 yaa Aiswarya
My favourite too. …very tempting. …
Good to hear that its ur fav too:)
This looks really interesting! Creamy & nutty…love that combination! 🙂
Thanks Fairanti:)
I absolutely love chilled Basundi! 😀
Nice.. Its my fav too:)
Looks so delicious,I really want to try it.Great recipe
Thanku:) do try I m sure you will like it
It looks delicious and refreshing for the hot summer 🙂
Thanks Linda:) ya its grt dessert for summer
This looks amazing!
Thanks:)
looks yummy!
Thanks Kurinji:)
It always blows me away when someone talks about a dish that I have never EVER even heard of as a childhood favourite. This is one of these dishes. Man it looks fabulous!
Thanks Afra:) try it sometime I m sure you wil love it
yummy…….I think, it is like Rabri, one of my favourite desserts. 🙂
Thanks Jayeeta:) ya rabri is my fav too
Nice dish for a hot summer day 🙂
Devine dessert……. My family’s fav !!
Thanks Sony:) ya my fav too
Wow, that sounds great! Very cool. 🙂
It tastes delicious, do try it..:)
It’s simple…I will give a try and let u know Vidya 🙂
Waiting to hear from you Asmitha:)
🙂