How to make basundi | Basundi recipe

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How to make basundi | Basundi recipe

Introduction to basundi recipe

Basundi is one of the famous sweet dairy desserts of India. in this article you will learn how to make basundi. It is a traditional Indian sweet especially popular in western Indian states such as Gujarat and Maharashtra and also in some parts of Karnataka. Basundi usually sweet condense milk that cooks for a long time over a flame in such a way. That it is reduced by half of its initial Quantity. In North India, Basundi is also famous as the ‘Rabri’. But the rabbi differs from Basundi in its texture as it is more thickened than this recipe.

Basundi with nuts such as almonds, pistachios, walnuts, cashews, and many others to enhance the taste and give it a crunch. Cardamom and saffron are added to this recipe to enhance the aroma and flavor. Basundi is also prepared in many other flavors beyond its natural ones such as mango flavor can be added to it. Its other types also include Angoor Basundi and Sitaphal Basundi.

History

Basically Basundi originated in India. As it is a traditional dessert so, it serves on religious festivals such as Kali Chaudas and Bhai Dhooj. In this article, the discussion will be about the step by step recipe along with its nutritional value.

Recipe making basundi

Ingredients: 

The main ingredients are milk, sugar, cardamom, and saffron. The ingredients with accurate amounts are:

  1. 13 cups of full-fat milk
  2. 1 cup of sugar or according to your desire
  3. 1 tablespoon of cardamom either powdered or crushed
  4. 10 to 12 strands of saffron
  5. 4 tablespoons of sliced almonds
  6. 4 tablespoons of cashews in crushed form

For Garnishing:

  1. 3 tablespoons of crushed almonds
  2. 2 tablespoons of pistachios in powdered form

Directions for the procedure: how to make basundi

The directions for the recipe are:

Initial Steps:

1) First of all, take a non-stick pan and rinse it with water. After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. It prevents the milk from burning at the bottom.

2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. This would go for about 7 to 8 minutes. Stir the milk at regular intervals, so that the milk is cooked uniformly without being burnt or browned from the bottom. Full fat milk has its great importance in this recipe as this gives this recipe is a rich and creamy taste.

3) Dwindle the flame and cook it with continuous stirring for about 45 to 48 minutes. While stirring also scrapes the sides and bottom of the pan to prevent the milk from browning.

4) After that add the sugar into the milk and stir it continuously without any pause so that it dissolves and the milk stirs too. Cook the milk for more than 40 minutes after adding sugar.

Other Important Steps

5) Then add the cardamom powder and the saffron strands into the thickened milk and then cook it for 10 minutes on the low flame. We can add Nutmeg powder for just a pinch to enhance the flavor.

6) After that, add the sliced almonds and the crushed cashews into the thickened milk and simmer it for about 10 minutes on low flame.

7) Transfer the Basundi from the pan into a deep bowl and let it achieve the room temperature. After that refrigerate it in the fridge for about 1 hour. Milk will be thickened more after being chilled.

8) When the Basundi is chilled. Remove it from the refrigerator and after putting it in the serving bowl, garnish it with pistachios powder and almonds crush. You can also decorate the recipe top with silver paper.

9) A delicious recipe is ready to serve. It can be enjoyed as it is or with puri.

Servings: basundi

The serving size of this recipe is about 12 servings.

Nutritional value of basundi

So, the nutritional value of the 100 g of Basundi gives about 400 kcal of energy with 40 g of carbohydrates, 20 g of fats and 10 g of proteins. It also consists of vitamin A and vitamin C along with iron, calcium, potassium, and sodium.


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