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Photo of Basundi by Suma Rowjee at BetterButter
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Basundi

Aug-28-2015
Suma Rowjee
0 minutes
Prep Time
25 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Indian
  • Dessert

Ingredients Serving: 8

  1. Whole milk - 3 liters / 12 cups
  2. sugar - 6 - 8 tablespoons
  3. Sliced pistachios/almonds- 1/3 cup
  4. cardamom powder - 1/2 teaspoon
  5. saffron strands - a pinch or two
  6. Extra chilled milk & powdered sugar

Instructions

  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 (4)  

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Vanita Rs
Sep-26-2017
Vanita Rs   Sep-26-2017

Nice spur

Karthik Km
Feb-24-2017
Karthik Km   Feb-24-2017

Very nice :thumbsup:

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