B for Basundi - A to Z Maharashtrian Sweets
For B, I had some options like Besan Ladoo, Besan Rava Ladoo, Besan Burfi, all of which were already done. I was left with Basundi, which is supposed to be a popular Maharashtrian dessert. However, as with all Indian Sweets, this is popular in all states.
When we walk down a busy marketplace, one is sure to come across a stall that's making hot Basundi in a huge pan, where the milk is boiled on low flame and the vendor keeps stirring it all the time, the finely chopped nuts decorating the top.
I remember our trips to Tirumala, you walk around the place to find a good eatery. As you walk down the streets, you will find Basundi pans almost in most of the joints. As you dig in your Gobi Fried Rice, you can smell the heavenly aroma of the simmering Basundi and you can complete the meal with a piping hot Basundi. I can't actually decide which I like best, hot or chilled. So you can take your pick!
I was only too happy that I am yet to post this on the blog. I have a delicious dessert to offer. Basundi is prepared by boiling milk on low heat over a long duration until the milk is reduced considerably and is sweetened to taste. This is then served either chilled or hot. When you evaporate basundi even more, it results in thicker texture. Thicker version is referred as Rabri, which is again consumed as such or served on top of other desserts like Jalebi.
I make quick Basundi with Condensed milk as well. However since this is supposed to be a traditional post, I wanted to go all the way and made it by reducing milk, and then chilling it. I served it for Sunday afternoon dessert and Konda was in love with it. She kept asking me to make it again.
How to make Basundi
Making of Basundi with Step by Step pictures
B for Basundi
Ingredients Needed:
1 liter Milk
1/2 cup Sugar
1/2 cup Chopped Nuts (I used almonds, pista, and cashews)
Few Saffron Strands
A Pinch Cardamom Powder
How to make the Basundi
Soak the saffron in warm milk, keep it aside. Finely chop the dry fruits and keep it ready.
Take the milk in a heavy bottomed pan and cook on medium flame.
Continue to stir and let the pan be on low flame for over an hour, by which time the milk would have reduced to half its quantity.
Strain the milk to remove the whey. I pulsed the whey along with milk to make it smooth. Add this back to the milk and boil again.
Add the sugar and cook on a slow flame till the milk thickens, you keep stirring continuously
Finally, add the saffron milk, add the cardamom powder and cook on a slow flame for another 20 minutes.
Serve warm or chilled, garnished with nuts.
Notes:
This dessert is essentially a liquid drink as it’s served in glass tumblers. However, you can enjoy this in a bowl as well if you had made it a wee bit thicker.
B for Basundi
Ingredients
- 1 liter Milk
- 1/2 cup Sugar
- Almonds
- Cashews
- Pistas all chopped and approx 1/2 cup
- Few Saffron Strands
- A Pinch Cardamom Powder
Instructions
- Soak the saffron in warm milk, keep it aside. Finely chop the dry fruits and keep it ready.
- Take the milk in a heavy bottomed pan and cook on medium flame.
- Continue to stir and let the pan be on low flame for over an hour, by which time the milk would have reduced to half its quantity.
- Strain the milk to remove the whey. I pulsed the whey along with milk to make it smooth. Add this back to the milk and boil again.
- Add the sugar and cook on a slow flame till the milk thickens, you keep stirring continuously
- Finally, add the saffron milk, add the cardamom powder and cook on a slow flame for another 20 minutes.
- Serve warm or chilled, garnished with nuts.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Sandhya Ramakrishnan says
I love basundhi! My mami makes the best and she makes it very often as well. We though make it slightly different. Our basundhi is one step shy of tharattipaal. It has lots of milk solids in it which we scoop and eat. The traditional method of preparing it is the tastiest 🙂
Padma Rekha says
Beautiful set up and pictures Valli. I like to have this delicious sweet if it is hot or chilled, any time. Now you are making me hungry at this time....very tempting...
Priya Suresh says
Basundi, the name of this sweet itself makes me drool, super like Valli, and the set up looks gorgeous.
Amara Annapaneni says
Love basundi and love your presentation. Wish I can have a bowl right now:)
Suma Gandlur says
When I saw the title, I began to wonder how come I didn't know that basundi was Maharashtrian. :))) As you mentioned, it is quite popular through out India and I know a town in RayalaseEma that is famous for it's basundi.
One of my SILs would slave around a couple of hours near the stove for her son's birthday every year because it used to be his favorite.
That said, delicacies like these have universal appeal and love your choice.
Sapana Behl says
Basundi looks very rich and delicious.Love your presentation.Those antique bowls an plates looks so elegant.
Usha says
Growing up this was one of few Indian sweets I loved. I never tasted it warm. Looks delicious and hats off to your patience for making it from scratch
Smruti Shah says
Awesome recipe Valli and those bowls and tray made me nostalgic. My mom has the same set and she always serves sweet dishes in that set. Loved the post 🙂
Pavani N says
What a rich, creamy and decadent dessert you got there Valli. Now I know how you were able to explain in detail the difference between basundi & rabdi 🙂 🙂 Like Usha said, kudos to your patience for making it from scratch.
vaishali sabnani says
Love the way you have presented it Valli, looks stunning. Here we have so many versions of Basundi its really unbelievable...the variety is too wide.
Gayathri Kumar says
Never knew the difference between basundi and rabdi. Even here in Madurai we have Basundi stalls but mostly run by North Indians. Your presentation looks divine..
Priya Srinivasan says
Beautifully presented valli. It us my patti's favorite, used to get for her every time I visit chennai, thus this sweet is very close to my heart. Looks very rich.
The Pumpkin Farm says
loved the way you have presented...in Maharashtra, there is a place called kurunwad, it has the famous temple Narsobachi wadi, this place is famous for its basundi and the pedhas....think it would be good for your readers to know
Kalyani says
Even I thought it was a North Indian / Gujarati sweet .. Wow so much to learn and a stunning presentation ! My fav dessert - served chilled :)))
Padmajha PJ says
Nice dessert Srivalli. The long hours in front of the stove do make the cause worth when it tastes so heavenly. I might get around to make the short cut method though 😉
Ruchi Indu says
H
The setup is too good valli. The pics have come out great. I havent yet tried preparing basundi. Sounds to be a great dessert.
Nisha Sundar says
Love it Valli. Any milk sweet is my favourite. I love your presentation..
Harini-Jaya R says
Ever green and ever popular Basundi is definitely a superb choice. Thanks for the virtual treat.
Srividhya Gopalakrishnan says
love the food setup.. pulsing it along with whey is a great idea.. one of my favorite sweet.
Chef Mireille says
nice of you to demonstrate the traditional way - I will have to wonder what it tates like until I get to try it
A Kamalika Krishmy says
Rich and exotic dessert
rajani says
A friend of mine makes this from scratch and now you are also gicing me reasons to try it. I am bookmarking this.
veena krishnakumar says
I love Basundhi and your pics are so inviting valli. Such a festive look it has. Awesome