Basundi is a popular sweet dessert of Gujarat and Maharastra in India. It is prepared by boiling milk to half or more.
Basundi is very easy to prepare, very tasty but takes a little more time. It can be prepared in all festivals, parties, get together etc.,
Let us see how to prepare Basundi
Thick Milk 1 ltr (i have used nandini samrudhi)
Sugar ¼ cup (as per your taste)
Nuts ¼ cup (cashew, badam, pista)
Ghee 2 tsp
Nutmeg ¼ tsp
Elaichi/cardamom powder ¼ tsp
Kesari 15-20 strands
In a separate pan put ghee and fry the nuts one by one and keep aside.
Take a pan/kadai apply ghee to the surface and put milk into it.
Boil the milk in medium low flame. Keep stirring the milk.
Add saffron strands.
When the milk starts boiling gradually you can see thin layer of cream and milk solids collecting on the sides.
Scrape the milk solids from the sides and the cream collected on the top and add it to the mixture.
Add nutmeg powder and mix.
Keep stirring the Basundi mixture.
Boil the mixture until it is more than half done and keep adding the milk solids back to the mixture. You will be left with thickened mixture.
Add sugar to the mixture and stir for 3-4 mins.
Lower the flame and boil for 2 mins with stirring.
Your Basundi is done.
Switch off the flame, add fried nuts, elaichi powder and mix well.
Keep Basundi to cool a while.
When it is cooled keep it in the refrigerator for 2 hrs and serve chilled.
Basundi can also be consumed hot or chilled.
Use nonstick pan to avoid burning at the bottom. You can add nuts of your choice more the nuts more the fun.