Basundi is a popular Indian dessert, particularly in the western states of Gujarat and Maharashtra. It is a sweetened, creamy milk-based dessert made by boiling milk on low heat until it is reduced to half, then sweetened with sugar and flavored with cardamom, saffron, and sometimes nuts like almonds and pistachios. Basundi is often served chilled and garnished with chopped nuts before serving. It has a rich, creamy texture and a delightful aroma from the spices used in its preparation.
Here’s a simple recipe to make Basundi:
Ingredients:
– 1 liter full-fat milk
– 1/2 cup sugar (adjust to taste)
– 1/4 teaspoon cardamom powder
– A pinch of saffron strands (optional)
– Chopped cashews, pistachios, and almonds for a garnish
Instructions:
Preparation:
– Soak saffron strands in 1 tablespoon warm milk and set aside.
– Finely chop the nuts and set them aside to use as a garnish.
Cooking Basundi:
– After pouring the milk into a skillet with a heavy bottom, bring it to a boil.
– Once the milk starts boiling, lower the heat and let it simmer.
-To prevent the milk from sticking to the pan’s bottom, keep stirring from time to time.
– After about 15-20 minutes, the milk will start to thicken. Keep scraping the sides and adding the thickened milk back into the pan.
– Add sugar and mix well. Let it simmer for another 5-10 minutes until the sugar dissolves completely and the mixture thickens further.
– Add cardamom powder and soaked saffron (along with the milk) into the Basundi. Mix well.
– Simmer for a few more minutes until the Basundi reaches a thick consistency. Remember that it will thicken further upon cooling, so adjust the consistency accordingly.
Serving
– Remove the Basundi from heat and let it cool down to room temperature.
– After it cools, place it to individual bowls or a serving platter.
– Garnish with chopped nuts.
– You can serve Basundi warm or chilled according to your preference.
Enjoy your homemade Maharashtrian Basundi!