 |
| BASUNDI |
Basundi is a popular Indian Sweet especially from the Western Indian states of Gujarat and Maharashtra. Gujaratis are known for their Sweet Tooth and consider their desserts very seriously, which has paved the way for some of the most delectable Indian Desserts from this state. Basundi is a tasty & creamy dessert basically prepared with Milk - reduced, sweetened and flavoured. Traditionally Basundi is served in small earthen pots called 'Kulhar'. Basundi is usually served along with Puri or serve it as a dessert. Basundi is one of the best way to end a scrumptious meal.
Basundi is prepared by boiling the Milk on a low flame stirring it at intervals until the milk is reduced & thickened. The Malai which forms at the top is skimmed and added into the Basundi. In North India, a similar Sweet dish called Rabri/Rabdi is also prevalent. A call for any special occasion or during festivals like Diwali, Raksha Bandhan, Gudi Padwa, Navratri traditional desserts like Basundi, Rabri, Kheers etc., comes into limelight. It is also one dessert which can be had during Vrat/fasting.
Basundi is slightly time consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Nutmeg & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals. Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Basundi with an additional note of aroma from the ingredients. Even quick-cook methods with ingredients like Heavy Cream or Condensed Milk or Milk Powder can be added along with Milk to speed up the thickening process of Basundi.
For more INDIAN SWEETS, Click here...
Cuisine - Gujarati, Maharashtrian (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes
For more Recipes 'FOR THE SWEET TOOTH', Click here...
HOW TO MAKE BASUNDI
 |
| BASUNDI |
INGREDIENTS:
For Basundi:
Milk - 4 CupsCondensed Milk - 11/2 Cups
Cardamom -5-6 Pods
Saffron - few Strands
Nutmeg Powder - a Pinch
For Garnishing:
Cashew Nuts - FewAlmonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands
METHOD :
For Basundi:
- Grind Cardamoms and Nutmeg along with few teaspoons of Sugar into a fine powder and keep it aside.
- Finely Chop/Sliver the Nuts and keep it aside.
- Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
- Combine Milk and Condensed Milk in a heavy-bottomed pan and mix well.
- Boil this mixture on a low flame stirring it at intervals.
- After about 15-20 Minutes the mixture would start to thicken.
- Scrap the sides and collect the cream(malai) which collects at the top.
- Add it back into the Basundi mixture and mix well.
- Pour in the soaked Saffron strands, add Nutmeg Powder, Cardamom Powder and give a quick stir.
- Add half the amount of finely chopped/slivered Nuts and mix well.
- Cook Basundi on a low flame for few more minutes or until it reaches the desired consistency.
- Switch off the flame.
- Garnish Basundi with remaining Chopped/Slivered Nuts, Rose Petals and few strands of Saffron, just before serving.
- Serve Basundi warm or chilled.
- Can also serve Basundi with Puri, if doing so serve it warm.
For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...
 |
| BASUNDI |
NOTES:
- Cook Basundi on a low flame stirring it at intervals, preferably in a heavy-bottomed pan.
- Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert.
- Grinding Cardamoms & Nutmeg with Sugar yield a fine powder.
- Adding Saffron is purely optional.
- Adjust the amount of Sugar to suit your Sweet Tooth.
- Adjust the consistency of Basundi to suit your preference.
- Basundi tends to get thicker when chilled.
- Garnish Basundi with preferred choice of Nuts.
- Garnishing it with Rose Petals & Saffron strands are purely optional.
- Traditionally Basundi is served with Puri. If it is served along with Puri, then make sure that the Basundi is warm.
0 comments