Friday, 13 January 2012


Basundi is very popular milk based Maharashtrian Dessert. This is prepared by boiling the milk on medium low heat till the milk is reduced to half. Once reduced a little sugar, saffron, cardamom and almond slices are added. Usually basundi is served chilled. 

2 litres Milk
3/4th cup Sugar
Cardamom powder - 1 pinch
Safron - 1 pinch
10 Almonds chopped

Bring the milk to a boil in a heavy pan.

Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 hour, while stirring occasionally.

Add the sugar and cook on a slow flame for approximately 25 minutes or till the milk thickens.

Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.

Add the cardamom powder and saffron and cook on a slow flame for another 20 minutes.

Serve warm or chilled, garnished with almond slivers

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