Basundi | How to make Basundi

3 reviews
Rate It!
BySuma Rowjee
Created on 28th Aug 2015
  • Basundi, How to make Basundi
  • Basundi | How to make Basundi (110 likes)

  • 3 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, a deliciously amazing recipe to treat your family members. This recipe of Basundi by Suma Rowjee will definitely help you in its preparation. Surprisingly the preparations for Basundi can be done within few minute. Isn't it interesting. Also, the time taken for cooking Basundi is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Basundi can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Basundi is just too tempting. Cooking Basundiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Basundi is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBasundi from Better Butter.

  • Prep Time0mins
  • Cook Time25mins
  • Serves8People

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 (3)

Karthik Km7 months ago
Very nice :thumbsup:

Pranali Jadhav7 months ago
Nice look .chiraunji also add it .

Deviyani Srivastava2 years ago
Such an amazing recipe and lovey picture.