Basundi is popular milk based sweet dish. This dish is mostly popular in states like Karnataka, Maharashtra and Gujarat. Basundi is very similar to Rabdi of North India. Basundi can be prepared on any festive occasion.
I have used full cream milk (whole milk) to get a rich and creamy texture. You can always use 1% or 2% milk too but it won’t be so rich and creamy. This dish is cooked on low heat and requires lot of patience J My family loves this dessert.
Prep Time
10 Minutes
Cooking Time
1:45 - 2 Hours
Whole Milk
Cardamom Powder
Saffron Strands
2 Liters
¾ - 1 Cup
A Pinch
A Pinch
A Handful
A Handful
1.     Use a thick and a broad nonstick pan preferably and bring the milk to boil.
2.     Reduce the flame and let the milk reduce to half. This may take about 1-1:15 hours.
3.     Meanwhile grind the almond and cashews to a paste with a little milk and set aside.
4.     Add sugar and cook for 15 minutes, stir while you cook.
5.     Now add the ground paste, cardamom powder and saffron and stir well. Cook for 15 minutes more. See that the flame is low. Take care and see that the paste has blended well with the milk.
6.     The mixture starts becoming thick now. Put off the flame.
7.     Serve warm or chilled.
8.     Garnish with crushed nuts tastes yummy.


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