Celebrate any occasion with this rich and creamy basundi-a fragrant, milk-based sweet of West India. Just thickened in the right consistency and flavored with cardamom, saffron and crunchy nuts, it is a festive meal or a perfect sweetness of special treatment on its own.
Ingredients:
Steps:
1. Take a heavy bottomed pan, pour full fat milk and bring a gentle boil on medium heat, stirring frequently.2. Once boiling, lower the flame. Simmer the milk, scraping the sides every 2-3 minutes, until it does not reduce it to about two thirds (15-20 minutes).
3. Stir in condensed milk and sugar. Stir in every few minutes, continue to simmer , until the consistency thickens (another 10 minutes).
4. Add cardamom powder, saffron strands and nutmeg. Mix well for 2 minutes and simmer.
5. Add in nuts, pistachios and chironji. Turn off the heat and let it rest for 5 minutes.
6. Transfer to a serving bowl. Serve hot decorated with room temperature, or cold, extra nuts or edible rose petals.
Chef's Tips:
- To accelerate evaporation and reduce time ,use a wide pan .
- To prevent burning, keep the flame low .
- By adding more or less sugar or condensed milk, sweetness can be adjusted .
Variations:
- Coconut flavor: Add half of coconut milk and decorate with toasted coconut flakes.
- Khoya Basundi: For extra richness, add 100 grams of fresh khoya in boiling milk.
- Vegan Twist: Any nuts milk or cashew milk can be used and use coconut condensed milk.
Serving Instructions:
- Store in an airtight container for 3 days in fridge.
- Pair with crisp spice puri or golden malpua for festival spread .
- For a modern presentation, serves in shot glasses on top with edible flower petals and saffron strands.
