Basundi recipe: Cardamom flavored and dried with dry fruits, Basundi is a fine dessert. It is saffron-rich, sweet thick milk that is made from flowering milk. In Gujarat, Maharashtra, and many other Indian states, it is served as a dessert along with Masala Puri, but you can eat it anytime you want. If you want to make something sweet and special for guests or in the diner, follow this step-by-step photo recipe.
- Pre-Preparation Time: 5 minutes
- Cook time: 25 minutes
- For how many people: 2
Ingredients need to make Basundi recipe
- 1 liter (33-34 oz) flower fat milk
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- 5-7 almonds, cut into lengths
- 4 pistachios, sliced lengthwise
- 4-5 saffron strands for garnishing
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Method of making Basundi Recipe
- Take a deep thick surface or non-steak pan/pan and add milk to it. Keep it to a boil on medium heat.
- When the milk starts boiling, reduce the heat and boil it till it reduces to half.
- Stir it with a spoon in between (after every 3 minutes).
- Add cardamom powder and sugar to it.
- Cook it for 5 minutes while stirring continuously with a spoon on low heat.
- Turn off the gas. Remove it into a serving bowl and garnish with almond and pistachio slices and saffron varieties.
- Serve it as hot or cold as you like.
Suggestions and Variations:
- Add 5-6 saffron strands in step-3 for good color and smell.
- Never use a thin surface pan/pan to make it, otherwise, the milk will burn and stick to the surface of the pan/pan.
- Add sugar according to the sweet taste you like.
- To make delicious Sitaphal Basandi, add 1 / cup of Sitaphal pulp before serving and mix it well.
Taste: Sweet and delicious
Methods of serving: Generally, cold Basundi is served at Indian festivals like Diwali, like a dessert or as a dessert, with lunch or dinner. However, there are many options in which this cold and creamy sweet milk can be eaten. For example, to make delicious sweets like piyasam, kheer, carrot pudding, semia kheer, use Basundi instead of milk. Refrigerate in a fridge to make it a homemade kulfi. Not only this; It can also be used as syrup in Gulab Jamun and Ras Malai.
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