Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Thank you. Take a tablespoon of milk and soak saffron in it. Please respond to my email. If you like it more sweet then you can add more su. You can also serve it warm with pooris. Then again after few minutes, a layer of cream forms on the surface/top of the milk. Glad it turned out good. Hi Grishma, For best results follow the step-by-step photos above the recipe card. (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar). 🙂, Hi Kavitha Pour the milk and bring to a boil. By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe. You may boil it for longer if you want it to be slightly more thick. Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. How To Make Basundi Place milk over flamer to simmer. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt. It is very similar to rabdi. (Also Read: Maharashtra's Favourite Misal Pav With A Tandoori Twist, Watch How To Make This Fiery Dish At Home) Basundi is a milky cousin of rabri. Method for making Basundi Sliver the blanched almonds, chop the pistachios and set aside. Add the sugar and cook on a slow flame for approximately 40 minutes, stirring occasionally and scraping the sides of the pan. Remove the pan from heat and let the basundi cool. Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes). Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. After it simmers once, add cashews, almonds, saffron and nutmeg powder into it and mix well. Super simple and utterly delicious. 2. what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. 4. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card. Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. However, I often make sweets such as peda, kalakand, etc with the leftover milk. Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. Wishing you the best and stay safe! Keep stirring the milk to prevent... 3. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. 3. 6Makes 6 servings Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. Hi Nikhil, Instead of condensed milk you can use 3 cups full fat milk. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. The best part is if your freeze basundi and you get kulfi. Love the way you made it. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash. Avoid low fat or diluted milk to make this. You can add milk powder too. Rinse a heavy bottom pot with little water. Boil the milk. Basundi is made from thickening milk, sugar, cardamom powder and some nuts. 2. For sitaphal basundi To make sitaphal basundi, put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Then pour milk to the pot. How to make Custard Apple Basundi? And then add flavorings and nuts. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often. This would go … It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. Keep them aside for the flavours to release. No I do not have a recipe book yet. I use half of a 400 grams condensed milk tin. Simmer for 20 mins. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Reduce heat and add evaporated milk. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … Where as basundi is light and not as heavy as the rabri. servings. Collect the cream in a bowl. Welcome Ron While making basundi on a stove top, use a heavy wide bottom pot. Basundi also leaves enough room to experiment. There are many variants of Basundi like Angoor Basundi, Chocolate Basundi, Apple Basundi and more. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. Rabri has a more thicker consistency than basundi and has layers of milk cream in it and is served usually with rasmalai, shahi tukra, malpua etc. Heat milk in a heavy bottom pan. This prevents the milk from getting scorched. It can be enjoyed stand-alone, ore be paired with other snacks. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka.It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. How to Make Basundi. Both differ in the texture and consistency. Mix well and refrigerate for at least 1 hour. The mixture would have reduced by half in volume now. 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