Introduction:
Basundi Recipe: Basundi, a rich and creamy sweetened condensed milk flavored with cardamom and laced with dry fruits, is a delightful treat for the taste buds. This high-energy dessert, popular in Gujarat, Maharashtra, and many other Indian states, is often served with masala puri as a sweet accompaniment to meals or enjoyed as a standalone dessert. Whether for entertaining guests or simply indulging in a sweet and special treat, this dessert recipe is sure to please and leave everyone asking for more.
Basundi Recipe Ingredients:
- 1 liter (33-34 oz) Full Fat Milk
- 1/4 cup Sugar
- 1/4 teaspoon Cardamom Powder
- 5-7 Almonds, sliced
- 4 Pistachios, sliced
- 4-5 Saffron Strands (kesar), for garnishing
Basundi Recipe Directions:
- Take a heavy-based or non-stick deep pan and pour milk into it. Bring it to a boil over medium flame.
- Once the milk starts boiling, reduce the flame to low and let it simmer until it reduces to half of its original quantity. Stir occasionally to prevent sticking to the bottom of the pan, approximately every 2-3 minutes.
- Add cardamom powder and sugar to the simmering milk.
- Cook for an additional 5 minutes over low flame, stirring continuously.
- Turn off the flame and transfer the basundi to a serving bowl. Garnish with sliced almonds, pistachios, and saffron strands.
- Serve the basundi hot or cold according to your preference.
Basundi Recipe Tips and Variations:
- Enhance the color and flavor by adding 5-6 saffron strands during the cooking process.
- Use a heavy-based pan to prevent burning and sticking.
- Adjust the sugar to suit your taste preferences.
- For a delicious variation, add 1/4 cup of sitafal pulp (custard apple pulp) before serving to make sitafal basundi.
- Basundi can be served chilled as a dessert during Indian festivals like Diwali or used in various other desserts such as payasam, kheer, gajar halwa, and semiya kheer. It can also be frozen to make homemade kulfi or used as syrup for gulab jamun and ras malai.
Conclusion:
Indulge in the rich and creamy goodness of basundi, flavored with cardamom and adorned with dry fruits, for a delightful dessert experience. Whether enjoyed on its own or as part of a festive spread, basundi is sure to leave a lasting impression with its sweet and savory taste. Follow this easy recipe and treat yourself and your loved ones to a decadent dessert that is bound to be a hit.
FAQs about Basundi Recipe
What is Basundi?
Basundi is a traditional Indian dessert made by simmering full-fat milk until it reduces to a thick, creamy consistency. It is sweetened with sugar and flavored with cardamom, often garnished with chopped nuts like almonds and pistachios.
How is Basundi different from Rabri?
Basundi and Rabri are both Indian milk-based desserts, but they differ in consistency and sweetness. Basundi has a smoother, creamier texture as it is simmered for a longer period, while Rabri has a thicker, grainier texture. Basundi is also sweeter compared to Rabri.
Can I make Basundi with low-fat milk?
While traditional Basundi is made with full-fat milk to achieve its rich and creamy texture, you can use low-fat milk as a healthier alternative. However, keep in mind that the consistency and taste may vary slightly compared to the traditional version.
How do I store Basundi?
Stored Basundi in an airtight container in the refrigerator for up to 2-3 days. Before serving, reheat it in the microwave. Stir well before serving, and garnish with fresh nuts if desired.
Can I make Basundi without sugar?
While sugar is a key ingredient in traditional Basundi, you can substitute it with sweeteners like jaggery or stevia for a healthier option.
