Basundi recipe - A delicious thick and creamy reduced milk cooked with different nuts and saffron.
Course:
Dessert
Cuisine:
Indian
Servings: 6 servings
Author: Rachna's Kitchen
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1
litre whole milk
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1
cup
condensed milk
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4
cardamom pods
crushed in mortar pestle
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A generous pinch of saffron
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8-10
sliced almonds
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8-10
sliced pistachio
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2
tablespoons
charoli/chironji
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Take a heavy bottomed sauce pan and place it on a medium flame. Pour a tablespoon of water and let it sizzle then pour milk. This is how water makes a layer on sauce pan and milk doesn't stick to the bottom. Let the milk come to a boil.
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Add the condensed milk and stir. Let it simmer for 10 minutes on low heat while stirring and scraping the sides.
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Once the milk starts to thickens add freshly crushed cardamom pods, saffron, almonds, pistachio and chironji.
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Cook for another 7- 8 minutes depending on how thick basundi you want.
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Switch off the gas. Pour basundi in dish and garnish with nuts and saffron. I have also used silver leaf for garnish which is totally optional. Serve basundi hot and chilled.