I immensely thank you for your recipes. Comment document.getElementById("comment").setAttribute( "id", "a9eba67145c4143b81fd45fa2247992d" );document.getElementById("c5c5739200").setAttribute( "id", "comment" ); While I didnât make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka.It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. Thank you. Overall, though, the ratios in your recipe produce a very pleasant, flavorful sweet dishâdefinitely would recommend! Scorched milk will alter the taste of your basundi. Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for atleast 5-7mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides. You’ll need 1 can (14oz) of condensed milk for 5 cups of milk. If you like slightly thicker consistency then you can simmer for a little longer. 3. This prevents the milk from getting scorched. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. This would go … Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. Refrigeration will thicken the consistency more. Basundi ( Gujarati Recipe) Recipe - How To Make Basundi, To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Super simple and utterly delicious. 2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. Transfer to a serving bowl. It is served as a chilled dessert or with puri. I often made Basundi on Dashera and Diwali. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. * Percent Daily Values are based on a 2000 calorie diet. I use half of a 400 grams tin. In my family, we usually made basundi on Navratri, Diwali, and dashera. Once the basundi is … Take a heavy bottomed wide mouthed vessel and boil milk. I use half of a 400 grams condensed milk tin. servings. You may boil it for longer if you want it to be slightly more thick. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 4. Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot. Alternative quantities provided in the recipe card are for 1x only, original recipe. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. For my oats, I used 1 cup whole milk, 2 tbsp cream cheese, 1/3 cup skyr (Icelandic version of Greek yogurt), 1/2 cup rolled oats, 1 tbsp chia seeds, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 1/8 tsp ground cardamom, a pinch of nutmeg, and a tablespoon each of chopped almonds, pistachios, and cashews. Keep stirring continuously to avoid burning the milk in the bottom. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron. Do you have a book I can purchase with recipes? Pour it in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal. It is flavored with cardamoms and saffron. Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. keep aside. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor. firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally. To begin making the Basundi Recipe, we will first have to condense the milk. If you want a thicker consistency then simmer it for a little longer. Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market. Adjust the sugar according to your preference. Stir well and cook for a minute. How To Make Basundi Place milk over flamer to simmer. 2. After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. Rinse a heavy bottom pot with little water. This quantity will make about 8 servings. Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. How to make Custard Apple Basundi? Once it comes to a boil, reduce flame to low and allow to... Add sugar at this point and keep stirring constantly. Â© 2012 - 2020 - Swasthi's Recipes. Add any nuts of your choice like cashew, Almond or pista. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. Hi Nikhil, Iâm Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. But rabri is usually not served on its own. Hi Jehanne So today for lunch had Basundi with puris all by myself. Basundi is famous Indian desserts. At this stage take out a small amount of hot milk and add 6 to 7 strands of saffron in it. Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card. This Basundi recipe is Excellent and find more Great recipes, tried & tested … Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Add the cardamom powder and cook on a slow flame for 10 minutes. Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. Read more.. You can add milk powder too. Check your inbox or spam folder to confirm your subscription. आवश्यक सामग्री - Ingredients for Basundi. Put the milk in a heavy bottom pan and heat till it comes to a boil. Now in 1 tblsp of warm milk add the saffron strands. You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar. what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil. Collect the cream in a bowl. Roast khoya well and add it in boiling milk. 5. For making these delicious basundi sweets pour 500 ml full-fat milk in a nonstick heavy bottom pan, 2. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Pistachios, cashews are also added to basundi the blanched almonds, chop the pistachios and set aside heavy-bottomed! 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