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
- ½ can sweetened condensed milk (about 200 grams or ½ cup + 2 tablespoons)
- 2 cups whole milk
- ½ teaspoon cardamom powder or 4 to 5 green cardamoms, powdered
- 6 cashews, slivered or chopped
- 10 pistachios, slivered or chopped (unsalted)
- 8 almonds, slivered or chopped
- 10 to 12 saffron strands
- 2 to 3 pinches grated nutmeg or nutmeg powder
- 2 tablespoons chironji (charoli seeds)
For Garnish
- 1 to 2 tablespoons almond slivers
- 1 to 2 tablespoons unsalted pistachio slivers
Also Read: Kaddu
Instructions:
- In a thick-bottomed saucepan or kadai, combine whole milk and sweetened condensed milk. Stir thoroughly with a whisk to ensure even mixing.
- 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.
- Place the pan on low heat and bring the mixture to a gentle boil, stirring intermittently to prevent browning or burning.
- Simmer the mixture on low heat for 20 to 25 minutes, stirring every 3 to 4 minutes, until it thickens gradually.
- Scrape off the milk solids from the sides and the cream collected on the top, and reincorporate them into the mixture.
- 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.
- 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.