Basundi is a milk dessert prepared during festival seasons in India. It is simply made by thickening milk with Nutmeg and Saffron flavours with finely chopped nuts.
SERVING SUGGESTION :
- Serve as a dessert during Dinner parties.
- Serve as a sweet during festival days.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Dessert YIELD : 1-2 serving
- Milk(full fat milk) – 2 Cups
- Sugar – 2-4 Tbsp (depends on sweetness)
- Cashew Nuts – 7
- Almonds – 7
- Pistachios – 10
- Saffron – few strands
- Nutmeg – a very small pinch
- Finely chop the cashews, almonds and pistachios.
- Add milk in a heavy bottom pan/kadai. Then place it on medium flame.
- When it starts boiling reduce the flame to low and keep stirring it in regular intervals.
- Always keep eye on the pan while cooking. Don’t let it burn at the bottom. Otherwise your recipe will give burnt smell.
- Milk will start to reduce in quantity. Scrap the sides of the pan while stirring.
- A thin cream like layer will form on the top of the milk. Mix that with milk.
- When milk is reduced to 1/3 of original quantity add sugar and stir well.
- Add Chopped nuts, Nutmeg powder and saffron strands.
- Simmer for 5 min and switch of the flame.
- Use heavy bottom pan.
- Use full fat whole milk.
- Refrigerate basundi for 24 hours and serve it. It gets thick and the colour from saffron stands will come out nice.
- You can soak saffron strands in warm milk and and add it.
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Step by Step Procedure with pictures :