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Quick and Delicious Basundi Recipe with Condensed Milk

Basundi

wellhealthorganic.com Basundi: Basundi, a luscious dessert hailing from the western regions of India, is a delightful concoction of whole milk, sugar, aromatic spices, and nuts. Traditionally, it involves a lengthy process, but this recipe presents a quicker alternative using sweetened condensed milk, ready to be savored in under 25 minutes.

Basundi

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Cuisine: Indian
  • Course: Dessert
  • Diet: Gluten Free, Vegetarian
  • Difficulty Level: Moderate

Ingredients:

Main Ingredients

  1. ½ can sweetened condensed milk (about 200 grams or ½ cup + 2 tablespoons)
  2. 2 cups whole milk
  3. ½ teaspoon cardamom powder or 4 to 5 green cardamoms, powdered
  4. 6 cashews, slivered or chopped
  5. 10 pistachios, slivered or chopped (unsalted)
  6. 8 almonds, slivered or chopped
  7. 10 to 12 saffron strands
  8. 2 to 3 pinches grated nutmeg or nutmeg powder
  9. 2 tablespoons chironji (charoli seeds)

For Garnish

  1. 1 to 2 tablespoons almond slivers
  2. 1 to 2 tablespoons unsalted pistachio slivers

Also Read: Kaddu 

Instructions:

  1. In a thick-bottomed saucepan or kadai, combine whole milk and sweetened condensed milk. Stir thoroughly with a whisk to ensure even mixing.
  2. Adjust sweetness according to preference by adding ¼ cup or more milk if desired. Keep in mind that the mixture will thicken during cooking, so adjust milk accordingly.
  3. Place the pan on low heat and bring the mixture to a gentle boil, stirring intermittently to prevent browning or burning.
  4. Simmer the mixture on low heat for 20 to 25 minutes, stirring every 3 to 4 minutes, until it thickens gradually.
  5. Scrape off the milk solids from the sides and the cream collected on the top, and reincorporate them into the mixture.
  6. Add grated nutmeg or nutmeg powder, slivered nuts, cardamom powder, and saffron strands. Mix well and continue to simmer for an additional 1 to 2 minutes.
  7. Pour the basundi into serving bowls. It can be served hot, warm, or cold. Garnish with slivered almonds or pistachios before serving, and optionally pair with poori.

Also Read: Lachha Paratha 

Notes:

  • Adjust sweetness to taste preference by adding warm or hot milk after cooking.
  • Stir the mixture frequently to prevent burning.
  • For authentic flavor, include both chironji and nutmeg.
  • Use whole milk for a creamy consistency.
  • Be cautious with chironji, as it can turn rancid quickly.
  • Saffron is optional but recommended, while cardamom powder is essential.
  • Feel free to customize nut options based on availability.
  • Easily scale the recipe for larger gatherings or parties.

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