Recipe: Perfect Basundi

Basundi. how to make basundi Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will.

This milk based delicious dessert is popular in the western part of India, specially in the states maharashtra and Gujarat. Generally milk is reduced on a low flame till it becomes thick. Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Gujarat, Maharashtra, Telangana and Karnataka. You can have Basundi using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Basundi

1. You need 1 tin of condensed milk.
2. You need . 5 cup of full fat milk.
3. It’s 1/2 teaspoon of elaichi powder.
4. Prepare . 12 of Almonds chopped.
5. You need 15 of . pista chopped.
6. Prepare 12 of . Kaju chopped.
7. It’s 10 to 12 of . stands Kesar.
8. You need . A Pinch of of jaiphal powder.

It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri. Basundi recipe with video & step by step photos. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar.

Basundi step by step

1. At the milk and condensed milk in a bottom Pan or kadai stir and mix well..
2. The amount of milk to be added depends on the sweetness of the condensed milk. So for 1 tin of condensed milk, you can add up to 4 to 5 cup of milk, at the amount of milk as per your taste..
3. Taste this mixture and if it is too sweet. Then add more milk also keep in mind the thickness of the mixture while cooking. So add the milk accordingly..
4. Heat this mixture on a low flame and bring to a gentle boil. Keep on stirring intervals so that the mixture does not get browned or burnt from bottom..
5. The basundi mixture would begin to thikin..
6. Scrap the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. Overall cooking takes about 20 to 25 minutes on a low flame.
7. Chopped dry fruits cardamon powder and saffron..
8. Stir and simmer for a minute.
9. Serve only hot warm or chilled garnished with some saffron strands.

It is flavored with cardamoms and saffron. It is garnished with chopped nuts and served as a chilled dessert or with Poori. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat and some parts of Karnataka. It is basically thickened milk flavored with cardamom powder and saffron.