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- Duration: 25 to 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
The milk in this recipe should essentially be boiled on a low flame. If time is an issue, then you can swap fresh milk for condensed milk. To make Basundi more interesting and a little healthier, you could add pieces of fruits like sweet orange, custard apple, mango and apple into it.
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Basundi is one of the most-loved desserts of western and southern India, and is commonly made in Maharashtra, Gujarat and Karnataka to mark festivals like Kali Chaudas and Bhai Dooj.
- Milk (4 cups)
- Sugar (1 cup)
- Green cardamom (hari elaichi) powder (1 tsp)
- Almond (badam), slivered (6)
- Saffron (2 to 3 strands)
- Lemon juice (1 tsp)
- In a deep-bottomed vessel, boil the milk on a medium flame. Keep stirring intermittently.
- Once the milk has come to a boil, lower the flame and keep stirring till it becomes thick and reduces to about half of its original quantity.
- At this stage, the milk should become granular in texture. In case it doesn’t, then take it off the flame and add some lemon juice into it. This should do the trick. Put the granular milk back on a low flame and stir for at least 10 more minutes.
- Then, add in the sugar. Switch off the flame and transfer the mix to a serving bowl.
- Add in the cardamom powder and stir lightly.
- Next, add the saffron strands and stir.
- Garnish with slivered badam and serve hot or cold.