Basundi / Indian Sweet

Basundi, an Indian sweet which is prepared by condensing milk, exactly by reducing milk to its half or low with nuts and sugar in low flame . In North part of India, most people it as Rabri. Here let us know the recipe.

Course : Dessert

Cuisine : Indian

Recipe From : Author

Serves : Approximately 10 servings.

Preparation time : 5 mins

Cooking time : Approximately 30 – 35 mins

Total time needed : 40 -45 mins

Ingredients:

*  Badam / Almonds – 25 – 30 nos ( you can increase or decrease a little as per ypu wish)

* Cashew nuts – 25 – 30 nos

* Pistachios – 25 – 30 nos

* Milk – 1 litre

* Saffron – 1 pinch

* Cardamom powder – 1/4 tsp

* Sugar – 5-6 tblspn (as per your sweetness)

* Salt less than a pinch

* You can add rose petals if you wish. It will enhance the flavour.

Preparation Instructions :

1. Heat the milk in a heavy bottom pan and let it boil by stirring it often in medium flame.

2. Add the saffron and let it boil until it attains the golden yellow color from the saffron.

3. Meanwhile, Chop the nuts into pieces as much as you want crunchy to bite and keep it ready.

4. Add the chopped nuts in the milk after boiling for 15 minutes or reduced to 3 / 4 of it’s level and stir well . Let it boil.

5. Add the cardamom powder and let it boil to reduce the cardamom raw smell.

6. Add sugar and stir it.

7. Keep stirring it frequently in low flame until attaining the pouring consistency ( almost thick).

8. Turn off the flame and serve it chill alone or along with ghee toasted bread as Shahi Tukra, Rasamalai, rasagulla, Gulab Jamun. Or by freezing it can be served as Gulfi.

Steps In Pictures :

1. Heat the milk in a heavy bottom pan and

let it boil by stirring it often in medium flame.

2. Add the saffron and let it boil until it

attains the golden yellow color from

the saffron.

3. Meanwhile, Chop the nuts into pieces as much as

you want crunchy to bite and keep it ready.

4. Add the chopped nuts in the milk after

boiling for 15 minutes or reduced to 3 / 4 of

it’s level and stir well .

5. Let it boil all together.

6. Add the cardamom powder and let it

boil to reduce the cardamom raw smell.

7. Add sugar, salt and stir it.

8. Stir well on the sides too frequently.

9. Until attaining the pouring consistency ( almost thick)

in the low flame.

10. Serve it chill alone or along with ghee toasted

bread as Shahi Tukra, Rasamalai, rasagulla, Gulab Jamun.

Or by freezing it can be served as Gulfi.

Note of the dish :

1. Less sugar would be fine for the recipe, because the milk while condensing itself gives you sweetness.

2. Keep the flame in medium and low for the whole recipe.

3. The consistency is your wish, you can keep it as liquid consistency for bases like Shahi Tukra, gulfi.

Try it out upcoming chefs.