Basundi | How to make Basundi

1 review
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ByJonnadula Madhu
Created on 8th Mar 2017
  • Basundi, How to make Basundi
  • Basundi | How to make Basundi (5 likes)

  • 1 review
    Rate It!
  • By Jonnadula Madhu
    Created on 8th Mar 2017

About Basundi

Basundi is one of the healthiest traditional Indian desserts of Gujarat and Maharashtra. It is similar to north Indian dessert Rabri, but the difference is that rabri has very hard flaky layers of clotted cream called malai whereas Basundi has very soft and fine flakes, which are very fine heat coagulated protein particles. T Here is the simple recipe.

Basundi, a deliciously amazing recipe to treat your family members. This recipe of Basundi by Jonnadula Madhu will definitely help you in its preparation. Surprisingly the preparations for Basundi can be done within 10 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 6 people.A lot of times making Paneer Tikka 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 Time10mins
  • Cook Time45mins
  • Serves6People
Basundi

Ingredients to make Basundi

  • Milk- 1 litre
  • Sugar- 1 cup
  • Condensed milk- 1 cup
  • Chopped almonds, pistachio, cashews ( roasted)
  • Chirongi and melon seeds
  • Vanilla essence- 2 drops
  • Elachi- 3 ( powdered)

How to make Basundi

  1. Boil milk
  2. Add sugar, condensed milk, elachi powder and keep stirring in very slow flame
  3. When the mixture is thick but still in liquid form, add chopped nuts, chirongi seeds and melon seeds.
  4. Remove from heat and keep it in refrigerator till we are ready to serve
My Tip: Always keep stirring or else the bottom of the pan gets burnt. Its easy to prepare but it consumes a lot of time.

Reviews for Basundi (1)

Kanak Patel5 months ago
Yummy!
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