It is an Indian dessert mostly in Gujarat, Maharashtra and Karnataka. It is a sweetened dense 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’. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). Different styles of basundi are also prepared like sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas). (Source : Wiki)
It was one year passed since I started blogging. To celebrate the first year of completion of my blog I decided to share a very known traditional sweet dish. As we Indians always believe in celebrating any occasion with a sweet note. Here is the simple way of making ‘Basundi’ …
- Take milk in a heavy bottomed wide pan and bring to boil. Take a little warm milk in a bowl and soak the saffron strands. Keep aside.
- Once the milk starts to boil, reduce the flame to medium to low and keep boiling until it reduces to half. Stir in between to avoid sticking and burning at bottom and scrap the sides and bottom to get milk solids.
- Once it reduces to half quantity and the colour changed from white to creamy, add sugar, cardamom powder and saffron soaked milk.
- Stir well and add chopped nuts. Let it simmer for 4-5 minutes.
- Basundi should be of thick yet running consistency.
- Transfer to serving bowl. Garnish with more chopped nuts and serve warm or chilled.