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B for Basundi

Basundi is a thick sweetened milk served chilled with lots of nuts. This is a popular Maharashtrian Sweet, though it is equally popular in the other Indian States.
Course Desserts, Sweets
Cuisine Maharashtra
By Cook Method Stovetop
Occasion Diwali
Dish Type Festival Sweets, Under 5 Ingredients
Author Srivalli

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

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.
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