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Basundi | Homemade Basundi | Sweet Recipes

vindhyadesai
Basundi

This month, March’19 Food Of Interest completes 3 full years. I did post the 1st post on March 4th 2016 but I would like to think March and April 2016 were the founding months of FOI. It laid the foundations, setting up the website, finding a nice format for the posts, easy to read and make recipes, indeed it is a special month! With over 15K users per month I thank my readers for trying my recipes 🙂 So here it is and to make it even more statistically special, the 400th post on FOI, on a sweet note with “Basundi“.
Creamy milk sweets are too good to ignore. Imagine thickened sweetened creamy milk loaded with pistachios, almonds, cashews, with subtle fragrance of elaichi. Makes you go into a different world, a world filled with creaminess of milk and nuttiness of rich nuts! This rich introduction is for a traditional Maharashtra and Karnataka special sweet dish, “Basundi”.


Basundi and Rabri are very similar in taste and texture but I feel rabri is thicker and sweeter. Both taste heavenly, the nectar of the Gods! After this wonderful extended introduction to today’s dish let me reveal basundi needs time and effort. As they say, “sabr ka phal meetha hota hai” (patience reaps rewards) and the reward here is a creamy basundi which you can savour!
Try more sweet recipes from FOI:
Kalakand
Kaju Katli
Seviyaan Kheer
Shahi Tukda
Badam Kheer
Carrot Halwa


Basundi | Homemade Basundi | Sweet Recipes
 
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Creamy Basundi with lightly crunchy dry nuts and delicate saffron
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 1 big bowl
Ingredients
  • 1¾ litre full cream milk
  • ¼ Cup sugar
  • 1 pinch saffron
  • 5-6 cardamom
  • 6-7 each of cashews, almonds and pistachios
  • Few dried rose petals (optional)
Method
  1. In a thick bottomed non-stick pan, apply some ghee
  2. Boil milk
  3. Reduce to half quantity
  4. Chop the nuts
  5. Tip in the nuts into the boiled milk
  6. Add sugar and mix well till sugar melts
  7. Let the milk reduce further
  8. Add little saffron and elaichi powder
  9. Mix very well
  10. Let it reduce and thicken
  11. Lastly add a few dried rose petals
  12. Let the flavours infuse
  13. Chill before serving, it took about 1½ hours to make
Notes
Always boil milk on low flame and while making basundi

Use any nuts of your choice, only cashews only almonds etc

Do not discard the cream, push it to the sides and mix with the milk, all the goodness is required to make this sweet
3.5.3226
Basundi Stepwise:
In a thick bottomed non-stick pan, apply some ghee
  

Boil milk on low flame
 

Reduce to half quantity
  

Chop the nuts
    

Tip in the nuts into the boiled milk
 

Add sugar and mix well till sugar melts
   

Let the milk reduce further


Add little saffron and elaichi powder
   

Mix very well
   

Let it reduce and thicken
 

Lastly add a few dried rose petals
 

Let the flavours infuse
 

Chill before serving, it took about 1 1/2 hours to make

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