Basundi
December 13, 2024
Preparation time
5 minutes
Cooking time
45 - 50 minutes
Serves
8 - 10 people
- 2 LITRES Full-fat milk
- 3-4 strands Saffron (kesar)
- ¾ cup / 150 grams Sugar
- 4 nos. Pistachios (slivered)
- 4 nos. Almonds (slivered)
- 4 nos. Cashews (slivered)
- ½ tsp Cardamom powder
- Fruits of Choice (for garnishing)
- Rose Syrup (for garnishing)
- Add the milk into a heavy-bottomed kadhai, set the flame to high & bring the milk to a boil while stirring it at intervals.
- Once the milk comes to a boil, add the saffron strands & lower the flame to medium. Let the milk simmer until it reduces to half of its original quantity.
- Keep stirring the milk, ensuring that no malai (layer of fat) forms on the surface.
- After 30-35 minutes, add sugar, nuts, and cardamom powder. Stir well, slightly increase the flame, and let the basundi simmer for another 10 minutes.
- Do not cook it until it becomes too thick; basundi’s consistency should only be slightly thick.
- Once the basundi has reduced to half, switch off the flame.
- The basundi is ready. You can serve it hot, warm, or chilled. Once it cools down completely, a layer of malai will form on the surface. You can mix it with the basundi or serve it separately if you want it to be completely smooth.
- Garnish with some slivered nuts and rose petals.
- Optionally, you can serve it as a trifle or fruit custard. Just assemble all the components in a glass or small cup and refrigerate before serving.
Ingredients
Method