Ingredients
- 8 cups Whole milk
- 3/4 cup sugar
- Nuts of your choice
- 1/8 teaspoon Cardamom powder
Instructions
- In a heavy-bottomed pan, Pour whole milk and add a small spoon to avoid milk from overflowing and being burnt
- boil milk at low- medium flame
- Gather and Collect the malai and scrape out the paal Aadai/ malai (thick fat we get on top of the milk, when we boil milk) from the top and sides; add to it in a separate bowl
- Mix well and Repeat the process once every 2-3 mins or until thick malai is formed
- repeat the process till the milk reduce to 1/3 quantity
- Add cardamom powder and boil for 2 minutes on medium flame
- furthermore, add sugar; mix well
- cook for 5-6 minutes or till it becomes thick and the color changes
- turn off the flame. Transfer to the bowl containing malai
- cool completely and refrigerate for at least 3 hours
Video
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Notes
- You can scrape the pan sides and collect the malai layer; add it to the boiling milk. I prefer collecting the malai in a separate bowl
- I prefer my basundi predominately with milk flavor. If you like saffron flavor add a pinch
- I would recommend white sugar, it gives the perfect north Indian sweet stall style malai-based dish. Adjust the sugar according to your taste
- Always cool the basundi completely then store in an airtight
Tips & tricks for best basundi
- always use whole-fat cow or buffalo milk
- use a heavy-bottomed pan to prevent the milk from sticking to the pan
the spoon prevents the milk from spilling - Mix well in between else the bottom layer might turn brown
- Use white sugar for the best taste
- Refrigerate for at least 3 hours then enjoy. Overnight gives the best flavor
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