Basundi (50th post)

 

This is my 50^th post. I’m happy that I have published 50^thpost in the blog.

At this moment, I wish to thank you all for your continues support.  

To celebrate this, I made basundi a traditional sweet made by reducing the milk.

Here for this recipe, I used full cream milk.  In some milk brand, you will have full-fat milk and full-cream milk. Only if you use full-cream milk the texture and taste of the basundi will be rich and creamy.

This recipe is a time-consuming one. It will take easily 40-45 minutes.

Ensure to cook this recipe only in low flame. 

Ingredients:

1.     Full cream milk -1 litter

2.     Sugar - 3tbsp

3.     Few saffron stands.

4.     Chopped almonds- 1-2 tbsp

5.     Chopped cashews – 1 tbsp

6.     Chopped pistachio – 1 tbsp

7.     A pinch of cardamom   

 

To Make Basundi:

1.     Take a heavy bottom pan / earthen vessel/Non-stick kadai and add 1 litre of full cream milk, switch on the stove and allow the milk to boil and keep stirring continuously.

2.     Once the milk starts to boil well it will start forming malai. Slowly move the malai to one side and continue boiling the milk and keep stirring.

3.     After 10 minutes of boiling add

                                   I.   Few saffron stands.

                                 II.   Chopped almonds- 1-2 tbsp

                               III.   Chopped cashews – 1 tbsp

                               IV.   Chopped pistachio – 1 tbsp

           Mix well and allow to boil the milk and keep stirring.

4.      Slowly you can see the milk starts to thicken and reduces in quantity.

5.     As the milk starts boiling malai may get stick to the side of the pan. Using a sharp spoon/ spatula scrap the malai stick at the side.

6.     once the milk is reduced to 75% add 3 tbsp of sugar mix well and continue cooking and keep stirring.

7.      Once the milk thickens well as shown in the picture add a pinch of cardamom mix well and turn off the stove.  

8.     Now basundi is ready. Allow it to come to room temperature and then refrigerate for 4-5 hours and serve.

Now rich and creamy basundi is ready. serve this dessert chill by adding chopped nuts for extra crunch.   

Note:

1.     Before boiling the milk in that kadai wash the kadai well, and just add normal tap water to the kadai and allow to boil well and discard the water.  This is to ensure that the kadai is fully clean without any smell.

2.     If the kadai is not clean when the milk will start to curdle while boiling.  

3.     If you don’t use heavy bottom kadai/nonstick kadai milk will get burnt at the bottom and you have to discard the entire milk.

4.     Even if you use heavy bottom kadai/nonstick kadai ensure to stir it continuously, if not the milk may stick at the bottom.