Basundi is a delicious festival sweet that is very popular in Gujarat and Maharashtra. It is prepared during festivals & fasting days and served with poori. It is prepared by thickening, sweetening and flavouring milk and garnishing with lots of nuts. When I was working in college, I use to have this often with my friends in Ananda sweets that is near to our college bus stop. I like this a lot and if you try it once, I bet you will definitely do it next time.
Number of serving – 4
Total time – 25 minutes
- Milk – 3 cups
- Sugar – 1/3 cup
- Cardamom powder – 1/2 tsp
- Saffron – few strands
- Chopped nuts – 1/3 cup (almond, pista and cashew)
1. Take milk in a heavy bottomed wide pan and bring to boil. Take a tbsp of milk for soaking saffron and keep aside.
2. Once it starts to boil, reduce the flame to medium to low and keep cooking until it reduces to half.
3. Stir in between to avoid burning at bottom and scrap the sides and bottom to get milk solids. Put the milk solids into milk again and stir in low flame.
4. Once it reduces to half quantity and the colour changed from white to creamy, add sugar, cardamom powder and saffron soaked in milk.
5. Stir well and add chopped nuts. Let it simmer for 5 minutes.
6. By now, the basundi will be in light yellow colour due to Saffron added and will be in thick yet running consistency.
7. Transfer to serving bowl and serve warm or chilled.
- It thickens a little when chilled so switch off accordingly.
- I suggest to use full fat milk to get creamy rich basundi.
- It is important to cook completely in medium to low flame and stir often scraping the sides.