Wednesday, 26 February 2014


Basundi is a rich and delicious dessert of thickened milk , popular mostly in Maharashtra, Gujarat and Karnataka.

What you need for Basundi:
  • Whole Milk  - 1 litre
  • Sugar - 1/2 cup
  • Saffron   - 6 strands
  • Cashews    -10 no chopped
  • Almonds -  10 no chopped
  • Pistachio -10 no chopped
  • Cardamom   - a pinch powdered
  • Lemon juice  - 1 tbsp
The Preparation Method:
  • Boil half litre milk in heavy bottomed pan.When it starts to boil, add lemon juice.When the milk starts to curdle, switch off the flame.Pour this in to a muslin cloth or cotton cloth.Wash this with cold water.and strain the water. Paneer is ready now. Keep it aside.
  • Take other half litre in a wide pan.
  • Boil the milk in medium flame on stove top with continuous stirring.
  • Continuously scrape the sides and bottom of the pan to ensure the milk doesn't stick to the pan.
  • Stir the milk continuously.When it starts boiling add paneer in to it.Keep stirring.Paneer gives grainy structure to basundi.
  • Once the milk is reduced to half its consistency, add few shreds of saffron.
  • This imparts rich color & flavor to basundi.
  • Add the nuts to the thick milk mixture.Add cardamom powder.Stir well.
  • Further cook for 2 to 3 mins.
  • Add sugar and combine. Turn off the flame.
  • Serve basundi warm or chilled with  pistachios and almond.

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