BASUNDI / बासुंदी

The traditional basundi recipe is a special sweet prepared during festivals in Western part of India especially Maharashtra , Some parts of Karnataka and Gujarat with minor variations. Basundi is an ideal choice of dessert for special occasions like birthday, anniversary, Diwali or just to make an occasion special. It is also a perfect dessert to make for fasting days (vrat) like Navratri, Shivratri, or Ekadashi. 

 There are easier and less labour intensive methods to prepare basundi but then it would not be authentic. I always start making basundi earlier than I start to cook the other dishes, I put a pot on simmer and by the time I am done with my cooking, my dessert is ready too. I have shared the traditional method that takes almost 1.5 hours to make. Traditionally to make basundi milk is simmered for hours, scraping the milks solids back into the pan. Once the milk has considerable thickened, it is sweetened with sugar and flavored with cardamom, saffron and nutmeg in some places. Basundi can be prepared using khoya (mawa), condensed milk , cream and evaporated milk powder.  It’s a bit similar to Rabdi, which is often served in North India. The recipe of which I had posted earlier on my post of  Malpua. Both are creamy milk-based dishes that feature fragrant spices and can be served warm or cold. However, while rabri has a thick and pudding-like consistency, basundi is much thinner and has a smoother flow. Basundi is rich, creamy, and has a lovely crunch in each bite from the nuts added to it. Add your choice of chopped nuts. My favorite nuts to include are: cashews, pistachios, almonds and chironji. Chironji will give a nice rustic and nutty flavour to your basundi. Chironji is also known as charoli and these small brown seeds give a lovely crunch and a nuttiness to this creamy dessert. To get authentic taste and flavour of basundi, it is must to add chironji. Rabri is similar to basundi but differs in texture due to the difference in method of preparation.  Rabdi has a thicker consistency and often served with sweets like gulabjamun,  jalebi, malpua etc.

Basundi is eaten on it own, either warm or chilled and is also be served with puri  for a delicious treat. Serve this creamy dessert hot, warm or chilled garnished with some almond and pistachio slivers. Store leftover basundi in the refrigerator for 2 to 3 days in a covered container or bowl. 

 Check the below given step by step photos to make basundi recipe and do try this super easy recipe to make basundi and enjoy! Tried this basundi recipe ? Do let me know how you liked it. Also tag us on Instagram @kalpanaslacucina and hash tag it on #kalpanaslacucina.

INGREDIENTS:

1-1/2 litre Full Fat Milk

½ teaspoon Cardamom Powder

Pinch Nutmeg Powder 

10-15 Strands of Saffron [soaked in 2 tablespoon of warm milk]

½ Cup Suagr [as per your liking]

4-5 Pistachios Chopped

7-8 Almonds, slivered 

8-10 Cashew nuts, slivered 

½ tablespoon Chironji

METHOD:

 STEP 1 – Slice your favourite nuts and keep aside. Also soak saffron with 2 tablespoon warm milk and keep aside.

STEP 2 – Heat a heavy bottom wok/kadai and add 2-3 tablespoon water. ( see notes )

STEP 3 - Add full cream milk in it and let it heat on medium - high flame.

STEP 4 -  Once it comes to boil , reduce flame to low and allow to simmer and  cook on medium flame for 30-40 minutes, stirring often. 

STEP 5 -  Keep stirring and scraping the sides of the pan. ( see notes )As it cooks, use a rubber spatula or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

STEP 6 – Simmer until milk reduces to half and thickens. Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.

STEP 7 - Once the milk is thick and creamy, add sugar and cook for 3-4 minutes until the sugar is dissolved. ( see notes )

STEP  8 – Add saffron milk in it. The color of milk will change to slightly yellow color, after saffron is added,

STEP 9 - Add your choice of chopped nuts. My favorite nuts to include are: cashews, pistachios, almonds and chironji. Chironji will give a nice rustic and nutty flavour to your basundi.

STEP 10 - Add cardamom powder and nutmeg  powder and mix well. Turn off the flame and allow to cool down slightly.

STEP 11 - Stir to mix and simmer the basundi for another minute.

         STEP 12 – Serve this creamy dessert hot,          warm or chilled garnished with some almond and pistachio slivers.

Serve into individual serving bowl. You can serve warm or even chilled basundi. Serve it  with poori for a delicious treat.

NOTES: * Use a heavy thick bottomed pan or non stick pan to prevent milk from sticking to the bottom.

           * Full fat milk is ideal for this basundi recipe. It makes this dessert very creamy and rich.

* Choosing a wide pan makes the cooking process a little faster.

* Adding water in the kadai helps to prevent burning and sticking the milk to the bottom.

               * The consistency of basundi should be like a thin custard.

                * When the basundi is cooked, check the taste and more sugar if required. 

                * Whereas if you find it a more sweet then add about ¼ cup warm or hot milk to lighten the sweeter taste.

               *  It is important to stir the mixture often while simmering, so that the liquids do not become brown or burn at the bottom of the pan. So stir after intervals of 3 to 4 minutes while the liquids thicken.

               *  It is important to stir the mixture often while simmering, so that the liquids do not become brown or burn at the bottom of the pan. So stir after intervals of 3 to 4 minutes while the liquids thicken.

              * Make sure chironji are not rancid or tasting bitter.

              * You can refrigerate it for 4-5 days.