Basundi is a dessert made by thickening milk by heating in low flame. Along with the nuts and cardamom powder and saffron makes this dessert yummy. Basundi looks creamy, infused with saffron and cardamom powder, and also, when you eat it you can find nuts in every scoop.

It is a good choice for the parties and get together, let us see how to make it

basundi

Cuminpeppers

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Prep Time 5

Cook Time 30

Total Time 35

Course Dessert

Cuisine North Indian

Servings 4

Ingredients

1 litre full-cream milk
20 strands saffron (⅛ tsp of saffron)(Half a portion of ¼ tsp saffron)
¼ cup sugar
1 tbsp almonds (10 almonds) (slivered or chopped)
1 tbsp cashews (10 cashews)(slivered or chopped)
1 tbsp pistachios (25 pistachios)(sliveredor chopped)
⅛ tsp cardamom powder (half a portion of ¼ tsp)

Instructions

Firstly, In a heavy-bottomed large pan, pour in 1 litre of milk, let it boil, once it boils reduce the flame, main it medium to low
Now add ⅛ tsp saffron strands and mix well, Stir at regular intervals, boil it in low flame to medium flame.
(stir and scrape the milk solids from the sides of the pan)
after 15 minutes add in ¼ cup of sugar, mix, boil it for another 5 minutes
stir and scrape the milk solids from the sides of the pan
After 20 minutes, Now add nuts-cashews, almonds, pistachios (slivered nuts), mix, boil it for 10 minutes in low flame, stir and scrape off the cream settled over the pan, mix
Finally, add ⅛ tsp of cardamom powder and mix
serve it warm or cold. For making cold basundi-keep refrigerated for at least 1 hour or 4 hours, serve it chilled

Video

Keyword basundi

Stepwise Picture Recipe:

let it boil, once it boils reduce the flame to low

now add in 1/8 tsp of saffron strands (20 strands)

Then add nuts boil it for 10 more minutes,
scrape the sides of the pan at every stage. Then mix the collected milk solids back to the basundi mixture and mix.

Note:

If you are a beginner in cooking, use nonstick wide pan to make basundi, because sometimes if we are not doing proper stirring, the milk solids will get scorched at the bottom.
At the end, you can add a pinch of nutmeg powder too with cardamom powder
while adding the nuts it must be chopped well (if you have slivered nuts, just go for it, otherwise chop it thin as much as possible)
peel the pistachios before you chop, (you can add the pistachios in hot water for 2 minutes to get rid of the peel easily.

Also, check out,

makhana kheer

carrot kheer

sabudana kheer | javarisi payasam

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