By Suma Rowjee  |  28th Aug 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Basundi by Suma Rowjee at BetterButter
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About Basundi Recipe

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!

आज हम बहुत ही आसान और साधारण सा व्यंजन बनाएंगे जिसे सभी उम्र के लोगों के द्वारा पसंद किया जाता है। बासुंदी बहुत ही स्वादिष्ट और लाजवाब व्यंजन है जो पुरे भारत में काफी लोकप्रिय है। बासुंदी एक ऐसी डिश है नाम सुनते ही सबके मुँह में पानी आ जाता है । इस लज़्ज़तदार बासुंदी को आप किसी भी पार्टी या विशेष अवसर पर बना सकते हैं । झटपट से बनने वाली इस रेसिपी की तैयारी में सिर्फ कुछ मिनट का समय लगता है और अच्छी तरह से पकाने में 25 मिनट का समय लगता है। बेटर बटर के बासुंदी इन हिंदी में आपको इसे बनाने की विधि हिंदी में मिलेगी जिसकी सहायता से आप बड़े ही आसानी से ढाबा स्टाइल बासुंदी बना सकते हैं। Suma Rowjee द्वारा लिखी गयी इस रेसिपी में आपको इसे बनाने की क्रमशः विधि मिलेगी जो 8 लोगो को सर्वे करने के लिए पर्याप्त है। तो इंतज़ार किस बात का है जल्दी से ये आसान सी रेसिपी देखिये और घर पर बासुंदी बना कर सबका दिल जीत लीजिये।


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 (2)

Vanita Rs3 years ago

Nice spur

Karthik Km3 years ago

Very nice :thumbsup: