Basundi

Basundi is a special sweet dish prepared across India. However, the state-wise preparation is different. It is prepared using Milk and Dry fruits. This dish is served during festive seasons such Diwali, Dussehra and other festivals.

Preparation Time –  5 Mins

Cook Time – 1 hr 10 mins

Total Time – 1 hr 15 mins

Ingredients:

• 4 Litre full Cream Milk (Buffalo milk)
• 2 big bowl Sugar
• 3 teaspoon finely chopped Almond
• 3 teaspoon finely chopped Pistachios
• 3 teaspoon finely chopped Cashews
• 3 teaspoon Charoli
• 3 teaspoon Raisins
• 1 teaspoon Green cardamom powder (Optional)
• 1 teaspoon Nutmeg powder (Optional)
• ¼ teaspoon Kesar / Saffron (optional)

Serves:  8 – 10 persons

Directions / Procedure :

1. First take the four-litre milk in a large, thick and deep pan/Kadai. Then Keep it for boiling on a medium flame and stir occasionally.
2. Once the milk start boiling, keep the flame low and stir the milk in between while it is simmering.
3. Sometime milk may stick to the bottom of kadai/ pan while simmering and malai being formed on top. Then stir the milk well and mix the malai in milk.
4. On low flame, make sure that malai doesn’t gather together on top of milk. Stirring the milk in between and boil it for about 1 hour.
5. Boil the milk till it reduces to half quantity means two-litre. The colour of milk is changed slightly to light brown.
6. Now add finely chopped thin pieces of dry fruits like almond, pistachios, charoli, cashews and raisins in it and let it simmer on medium flame for about 5 minutes.
7. After 5 minutes, add sugar and stir continuously till the sugar is dissolved completely.
8. After adding sugar, continuous stirring is must to prevent the burning of the milk at bottom of the pan/kadai.
9. Here add cardamom powder and mix it well. Again simmer it for about 5 minutes on low flame so the milk will become thick.
10. Once the Basundi is cooled completely, it becomes very thick.
11. Here, your Basundi is ready, garnish with saffron/kesar and serve as a dessert in lunch or dinner.

Tips / suggestions:

• Instead of cardamom, use grated nutmeg.
• Add and adjust dry fruits as per your choices.
• Add and adjust sugar as per your choice.
• If basundi is more thicken then add milk as required and adjust the thickness.
• Always serve hot basundi with puri.
• Cooking time depends on the quantity of the milk.

Photos for reference: