Basundi is an Indian Sweet which is popular in the states of Maharashtra and Gujarat. Full fat milk is thickened along with sugar, cardamom, and garnished with dry fruits. This is often made on Hindu festivals. Different methods of basundi are prepared nowadays like by adding fruits like grapes, pineapple, custard apple etc.
My hubby is very fond of milk sweets. So usually I try to make all milk sweets at home. This basundi was on my to-do list for a very long time. As Aadi festival was nearing, I thought this would be the apt time to make this sweet. This recipe can be prepared easily by the novice too. The simple things that should be taken care while making this sweet is, do not leave it unattempted. Stirring milk continuously and scraping the sides of the pan is a must. Use only full-fat milk.
Until milk starts to boil keep the flame in high. Once milk starts to boil bring the flame to medium-low and thereon cook in medium-low flame only. Use any heavy bottomed kadai or use non-stick kadai, it works like charm. I used powdered palm sugar 1/4 cup and the sweet was enough for me. If you are using granulated sugar use 1/4 cup heaped. Now let us see how to prepare this recipe.
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- 1 litre Full Fat Milk
- 1/4 cup Powdered Sugar
- 1 tbsp Cashews/Mundiri finely chopped
- 1 tbsp Almond/Badam finely chopped
- 1 tbsp Pistachios/Pista finely chopped
- 1/2 tsp Cardamom/Elaichi Powder
- 1 pinch Saffron
- Heat a heavy bottom Kadai. Add milk and bring it to boil. Then turn the flame to medium-low. Now add chopped cashews, almond.
- Also, add saffron and cook on low flame. Stir continuously until the volume is reduced to half and also scrape the sides of the pan.
- Now add sugar and cardamom powder and cook until the milk thickens. Do stir continuously and scrape the sides of the pan. Once done switch off the flame. Cool it completely. Keep it in the refrigerator for an hour and serve chilled. While serving garnish with pistachios.
- Until milk starts to boil keep the flame in high. Once milk starts to boil bring the flame to medium-low.
- Stir continuously and don't forget to scrape the sides of the pan. The scraped malai gives a nice texture to the basundi.
- You can add any dry fruits of your choice.
- You can even add a pinch of nutmeg to get a nice flavor.
- Keep it in the refrigerator for an hour and serve chilled. While serving garnish with pistachios.
Delicious and yummy basundi is ready to relish.
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