Basundi
17-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 liter full-fat milk
1/4 cup sugar (adjust to taste)
10-12 strands of saffron (kesar)
1/4 teaspoon cardamom powder
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
1 tablespoon chopped cashews (optional)
1 tablespoon charoli nuts (optional)
1 teaspoon rose water (optional)
Few saffron strands and extra nuts for garnishing
Preparation:
Boiling the Milk
Pour the milk into a heavy-bottomed pan or kadhai. Bring it to a boil on medium heat, stirring occasionally to prevent the milk from sticking to the bottom.
Once the milk starts boiling, reduce the heat to low. Continue simmering, stirring frequently, and scraping the sides of the pan to mix the cream layer back into the milk.
Keep simmering until the milk reduces to about half its original volume. This process may take 45 minutes to an hour.
Adding Flavor
Soak the saffron strands in a tablespoon of warm milk for a few minutes to release their color and aroma. Add this saffron milk to the thickened milk mixture.
Stir in the sugar and continue cooking on low heat for another 10 minutes, allowing the sugar to dissolve completely.
Add cardamom powder for a fragrant touch.
Mixing the Nuts
Add the chopped almonds, pistachios, and cashews (if using). The nuts provide a delightful crunch and enhance the dessert’s richness.
For extra flavor, you can add rose water at this stage.
Cooling and Serving
Turn off the heat and let the Basundi cool down to room temperature. As it cools, it will thicken further.
Transfer to a serving bowl and refrigerate for at least 2 hours before serving. Basundi tastes best when chilled.
Garnishing
Before serving, garnish with a few saffron strands and chopped nuts. You can also sprinkle a little extra cardamom powder for added aroma.
Tips for a Perfect Basundi:
Use full-fat milk for a creamy texture; low-fat milk may not give the desired richness.
Stir continuously to prevent the milk from burning at the bottom.
For a richer taste, you can add a few tablespoons of condensed milk during the cooking process, but reduce the sugar to avoid excessive sweetness.
Adjust the sweetness to your preference, as some prefer Basundi mildly sweet while others like it richer.
Enjoy this homemade Basundi, a luscious dessert that brings the flavors of traditional Indian cuisine right to your table, perfect for celebrations or a sweet indulgence after meals!
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