Basundi.

Basundi Recipe / How to Make Basundi / Quick and Easy Basundi / Kesar Basundi / Paal Basundi / Plain Basundi.
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Basundi Recipe / How to Make Basundi / Quick and Easy Basundi / Kesar Basundi / Paal Basundi / Plain Basundi / Traditional Paal Basundi / Basundi Dessert Recipe / Classic Gujarati Basundi / Indian Festival Sweet Basundi / North Indian Basundi Recipe / Instant Basundi Recipe / Rabri Recipe / Sweetened Milk (Basundi) / Easy Basundi Recipe / Basundi Sweet Recipe / होली, दीपावली, नवरात्रि, दशहरा.

First of all wishing all of you a Happy Diwali.. Today I am presenting Basundi, a dessert that suits to celebrate this Diwali..
We make different varieties of Basundies like Milk Basundi (Plain Basundi), Puri Basundi, Pineapple Basundi, Grapes Basundi, Pumpkin Basundi bottle gourd basundi etc., Making Basundi takes little time, but it’s worth the effort.

It is similar to the North Indian dessert known as Rabri or Rabdi, which is thicker than Basundi and is often made on some hindu festivals such as kali chaudas and bhai dooj.




Diwali or Deepawali is coming up in another couple of days. Hence I thought to post a sweet or a dessert which suits the occasion perfectly. Basundi is very popular in Western India, Gujarat and Sothern India Karnataka. Though Basundi originated in Gujarat, but, later it spread to Maharashtra, Karnataka and some of the other Indian States too.

Here I have used Sweetened Condensed Milk along with Full Fat Milk which makes the work easy. If you are not using Condensed Milk, use 2 liters of milk.

You can make Basundi quickly and it’s very easy to make. It’s a traditional Indian dessert made during festivals like deepavali / Diwali, dussehra, holi, navaratri etc. In some parts of India, people make Ice cream with Basundi.

Basudi needs very few ingredients which are easily accessible in your kitchen. Basundi is made by thickening full fat milk, sugar, flavoured with Saffron and Cardamom and garnished with nuts of your choice. It’s mandatory to use full fat milk to get its authentic taste.

You may also be interested in other sweets and desserts of this blog like, Gajar ka halwa, kaju burfi, chocolate burfi, milk peda etc..

I still remember the day when I had this dessert for the first time. One of our friends from Bhuvaneswar served this during their festival. We were getting ready to go out and heard the door bell ringing. I saw one of our neighbours from Bhubaneswar standing there with a bowl of dessert, basundi. The taste I got that day still remains on my palate!

Basundi can be served hot, warm or chilled, but generally served chilled.

Here goes the recipe of Basundi.

Servings: 4

Ingredients Required for Basundi:

Milk – 1 liter
Condensed Milk – 1 to 1 ¼ cup
Pistachio – 1 tbsp..
Cashew nuts – 1 tbsp.
Almonds – 1 tbsp.
Saffron – one pinch
Cardamom Pods – 2.

How to Make Basundi / Homemade Basundi:

Soak Pistachios and Almonds in warm water for ten minutes and remove the skin. Chop it and keep it aside. Crush the Cardamom and keep it aside.

Pour 1 litre milk in a heavy bottom pan. Let the milk comes to boil. If you want to soak Saffron, take a couple of table spoons of milk in a small bowl and Saffron strands to soak in it. Keep it aside. (I didn’t do it). Simmer the heat and stir the milk at intervals till it thickens. Reduce the volume to half. It will take about 20 to 25 minutes.

Scrape down the cream / malai which form on the top and the solid cream which is accumulated on the sides of the pan. Add the condensed milk to this and mix it. If you are adding Sugar, add it at this stage. Next add the chopped Cashew nuts, Pistachios and Almonds and stir it.

Add the Cardamom Powder and Saffron to this. Simmer Basundi for a couple of minutes. Switch off the stove and remove it. Garnish with pistachios and almonds. Refrigerate it and serve it chilled.

My Recipe Notes on Basundi:

1. Use heavy fat milk to get the authentic taste of Basundi.
2. Use heavy bottom pan to make Basundi as it prevents the milk from getting burnt.
3. Milk solids should not stick at the bottom. To prevent this, stir the milk continuously.
4. Using Condensed Milk is optional. If you are not using it, use an additional 1/5 to 1 litre milk and cook for 5 to 10 minutes extra to get the cream texture for your Basundi.
5. I didn’t use Sugar as I used 1 ¼ cup of Condensed Milk which is sweet enough to sweeten this dessert. If you don’t want to use condensed milk, use ½ cup of sugar. Adjust the sweetness as per your taste.
6. Instead of cardamom powder, you can use nutmeg powder.
7. Basundi will thicken on cooling. So adjust the consistency accordingly while cooking basundi.
8. Constant stirring and scraping the sides of the vessel help to get a good creamy texture.
9. Adding Saffron strands give little yellow Basundi. You can even use a very small pinch of Turmeric Powder to get yellow colour. (optional)
10. If left over is there, you can refrigerate it for a week.

Happy Diwali.. Cheers.. Seena.

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Basundi Recipe / ബസുണ്ടി റെസിപ്പി / बासुंदी रेसिपी / பசுண்டி ரெசிபி.




Basundi.

Difficulty: Intermediate Prep Time 4 min Cook Time 20 min Total Time 24 mins Calories: 400

Description

Basundi is easy to make. It’s thickened milk which is flavoured by cardamom, Saffron and dry fruits. It is a Guajarati recipe which is a nutty condensed milk pudding.

Keywords: Basundi Recipe, Diwali, Festival Desserts, Festival Sweets, How to, Easy Basundi, Diwali sweets, basundi, gujaratisweets, paal basundi, indian desserts, indian sweets

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