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 2 ltr
Sugar ½ to ¾ cup (as per your taste)
Nuts ¼ cup (badam, pista, sunflower & watermelon seeds)
Take a pan/kadai apply ghee to the surface and put milk into it.
Boil the milk in high medium flame. Keep stirring the milk.
When the milk starts boiling gradually you can see 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.
You can see the milk solids thickening. Start collecting milk solids in a separate bowl.
Boil the mixture until it is more than half done. 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.
Add the collected milk solids back to the mixture.
Mix well. Your Basundi is done.
Switch off the flame and allow to cool.
Powder few badam, pista, watermelon, sunflowers seeds.
Add powdered nuts and mix.
Keep it in the refrigerator for 2 hrs and serve chilled.
Basundi can also be consumed hot or chilled.
Use thick bottomed pan or nonstick pan to avoid burning at the bottom. You can add nuts of your choice more the nuts, more the fun. Fry dry nuts in ghee to give crunchy effect.