Basundi -with condensed milk. Basundi is an Indian dessert made by thickening full fat milk and flavouring it with saffron, cardamom with the addition of dry fruits. The consistency is more fluid and flowing not thick like Rabri. Basundi is a Indian dessert made with milk, sugar, nuts, saffron and cardamom powder.
Milk based desserts are a very popular recipe in india. but the milk basundi is hugely popular in gujarat, maharashtra and karnataka where it is served chilled with mixed nuts. It is almost similar to Rabdi which is served with rasmalai. Basundi recipe with step by step pics. You can cook Basundi -with condensed milk using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Basundi -with condensed milk
- Prepare of full fat milk.
- You need of sugar (reduce qty if you are using condensed milk also).
- It’s of chopped nuts (almond,pista,cashew).
- It’s of cardamom powder.
- You need of condensed milk(optional).
- Prepare of Few strands of saffron.
The amount of milk to be added depends on the sweetness of the condensed milk. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. In this post I am sharing a quick recipe using condensed milk.
Basundi -with condensed milk instructions
- In a heavy bottomed pan, add milk and bring it to a boil. As it starts boiling, reduce the heat to medium-low. Keep stirring and keep cooking till it gets half quantity. Do stir every 2-3 minutes and also scrap the sides and bottom of the pan to avoid scorching..
- While simmering, you will see a thin film of malai at the surface. Do mix as you stir. It gives grainy texture in the basundi. Now the milk is half quantity, it took me 25 minutes..
- Add condensed milk and keep it simmer for 5 more mins..
- Now add sugar and let it dissolve completely. Then add chopped nuts,cardamom powder and saffron..
- Mix and let it simmer for another 5 minutes. Saffron will infuse its color, basundi will be thick, yet runny consistency. Turn off the stove. This can be served warm, room temperature or chilled. But I personally like it when served chilled. Keep it in fridge overnight, serve chilled the next day 😋😋.
This characteristic Gujarathi milk based dessert is really a work of love. I love to make a bowl of basundi I have seen basundi always served cold topped with chironji nuts. The roasted nuts on top add a Sweet basundi. Very often, I have heard to add a can of condensed milk to the pot of milk. 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.