Basundi | How to make Basundi

4.5 from 4 reviews
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By Suma Rowjee
Created on 28th Aug 2015
  • Basundi, How to make Basundi
  • Basundi | How to make Basundi (125 likes)

  • 4 reviews
    Rate It!
  • By Suma Rowjee
    Created on 28th Aug 2015

About Basundi

The aroma of saffron from these tuiles lingered in my memory long after they were eaten. Milk and saffron were made for each other, (well, Romeo and Juliet can come later if you insist as it's Valentine's Day!) and I just had to make basundi! Brother and sister-in-law coming over for dinner was the perfect excuse to put that whole milk on the stove. Rich desserts are lighter on the conscience when meant for company!

Basundi is a delicious dish which is enjoyed by the people of every age group. The recipe by Suma Rowjee teaches how to make Basundi step by step in detail. This makes it easy to cook Basundi in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Basundi at home. This amazing and mouthwatering Basundi takes few minutes for the preparation and 25 minutes for cooking. The aroma of this Basundi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Basundi is a good option for you. The flavour of Basundi is palatable and you will enjoy each and every bite of this. Try this Basundi and impress your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves8People
Basundi

Ingredients to make Basundi

  • Whole milk - 3 liters / 12 cups
  • Sugar - 6 - 8 tablespoons
  • Sliced pistachios/almonds- 1/3 cup
  • Cardamom powder - 1/2 teaspoon
  • Saffron strands - a pinch or two
  • Extra chilled milk & powdered sugar

How to make Basundi

  1. Bring the milk in the pan to a boil, reduce the heat to low
  2. Reserve 2 tablespoons of hot milk from the pan, soak the saffron in it, cover and let infuse.
  3. Simmer the milk on low, checking every 8 -10 minutes.
  4. Using the ladle or skimmer, scrape the cream at the sides as and when it forms, back into the milk.
  5. Break the layer of cream on top with continuous, stirring motions on the surface of the milk. Its important to break the layer of cream which will keep forming
  6. Continue doing this every 8-10 minutes or so, while you keep a constant watch on the milk.
  7. let the milk reduce, while scraping back every bit of cream into the simmering milk. What you do want is very thick pudding, full of bits of soft cream
  8. The milk will become very thick and reduce to almost a third. You can reduce more or less as you prefer. (the pudding will thicken further on cooling)
  9. Five minutes before you turn off the heat, add 6 tablespoons sugar and the saffron infused milk.
  10. Once you take it off the heat, cool, add the cardamom powder and the sliced pistachios. Taste. Add some powdered sugar if needed.
  11. Chill thoroughly. If the pudding is very thick on chilling, add some chilled milk little by little to adjust the consistency.
  12. Serve chilled, garnished with sliced pistachios.

Reviews for Basundi (4)

Vanita Rs2 months ago
Nice spur
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Karthik Km9 months ago
Very nice :thumbsup:
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Pranali Jadhav9 months ago
Nice look .chiraunji also add it .
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Deviyani Srivastava2 years ago
Such an amazing recipe and lovey picture.
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