Basundi

Basundi

Milk is a universal food item consumed in every country. In India, the milk production happens to local and national level with people still buying from local goushala’s (cattle farms) and also from dairies and super markets. It is consumed in large quantities not only in regular servings and cereals but also as part of cooking. It is used to make dahi which is another staple throughout India. We use milk in a lot of desserts and sweets like milk burfi, kheer, basundi and many many more. In this recipe I tried my hands on Basundi, which is a dessert mostly used in the states of Gujarat and Maharashtra. Made with thickened milk and flavorings like saffron and cardamom and decorated with dry fruit slivers, it tastes delectable. It is also extremely easy to make and serve. Generally the dessert is served cold and is a great choice after any Indian meal. So let’s see this Basundi Recipe.

All you need is (serves 4 )

Full cream milk – 2 liter

Sugar – 1/4 cup

Saffron – a pinch

Cardamom powder – 1/2 tsp

Slivered almonds and pistachios for garnishing

Basundi Recipe

Preparation time: 10 minutes

Cooking time: 1 and 1/2 hours

Heat milk in a heavy bottom pan.

Simmer the  heat once milk comes to a boil.

Add saffron strands.

Cook till the milk is reduced to 1/3 rd.

Keep stirring in between.

Add sugar and cardamom powder.

Cook for another 5 minutes.

Transfer in the serving bowl.

Garnish with slivered almonds and pistachios.

Chill for a few hours before serving.