BASUNDI

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


Ingredients :

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

Method :

In a separate pan put ghee and fry the nuts one by one and keep aside.

Basundi

 

Basundi

 

Basundi

 

Basundi

 

Basundi

Take a pan/kadai apply ghee to the surface and put milk into it.

Basundi

Boil the milk in medium low flame.  Keep stirring the milk.

Basundi

Add saffron strands.

Basundi

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.

Basundi

Add nutmeg powder and mix.

Keep stirring the Basundi mixture.

Basundi

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.

Basundi

Add sugar to the mixture and stir for 3-4 mins.

Lower the flame and boil for 2 mins with stirring.

Basundi

Your Basundi is done.

Switch off the flame, add fried nuts, elaichi powder and mix well.

Basundi

Basundi

Keep Basundi to cool a while.

Basundi

When it is cooled keep it in the refrigerator for 2 hrs and serve chilled.

Basundi can also be consumed hot or chilled.

Tips :

Use nonstick pan to avoid burning at the bottom.  You can add nuts of your choice more the nuts more the fun.

Shyla Nagesh

http://brahmin.kitchen

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