Basundi recipe is a favourite sweet found commonly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, and Karnataka. The basundi without condensed milk is made by boiling milk on low heat until the same is reduced by half. It is made at important Hindu festivals like Kali Chaudas and Bhai Dooj. If you are looking for a low-fat alternative, you can opt for the basundi recipe without condensed milk.
Basundi is a close variant to the North Indian dish – Rabri. Different styles of basundi preparation are used along with ingredients like sitaphal, angoor basundi that is a Basundi recipe with small-sized rasgullas. Generally, milk is reduced on a low flame until it becomes thick. The consistency is fluid and flowing so that you can make the basundi recipe in less than 25 minutes.
Choosing the basundi preparation with condensed milk makes it easy to cut downtime, and you merely need to simmer the milk for 8 minutes. You can choose unsweetened condensed milk for making the Basundi recipe and later add sugar as per your taste. The dish makes for an exciting meal at Ganesh Chaturthi celebrations or the Diwali festival.
The Basundi recipe can be served hot or chilled. If you choose to serve these with pooris, serve basundi hot. Thus, if you feel like having something different instead of regular desserts or meal offerings, try this easy to cook yet yummy basundi recipe.
Cuisine and Course
The main course, Dessert, Side dish
400 grams sweetened condensed milk
4-5 cups full-fat milk or 1.25 litres of milk (the quantity varies as per the condensed milk usage)
5 green cardamoms- powdered
15 cashews – chopped
15 pistachios – chopped
15 almonds – chopped
7-8 strands of saffron
Generous pinch of nutmeg powder
Strands of saffron to garnish
Basundi makes use of exciting fruits and special basundi ingredients that are healthy. During the boiling process, you can add heavy cream to hasten the thickening process, followed by cardamom to give an enchanting aroma. Using sugar and then heating the basundi for some time gives it a nice pink shade.
Stirring the Basundi recipe well prevents the formation of malai and gives basundi preparation a unique taste. If you wish, you can opt to use a garnishing of almonds, pistachios, etc. Adding less saffron reduces the colour intensity, and putting condensed milk gives it a rich taste. You can also use condensed milk to make basundi with condensed milk.
When preparing for the basundi, here are the steps you need to follow:
- Add up to 5 cups of milk (or more). Taste the mixture. If it is too thin, add more milk.
- Heat the mixture on a low flame and bring to a gentle boil. Keep on stirring at regular intervals so that the mixture doesn’t get burnt from the bottom.
- Slowly, add condensed milk. It makes the recipe thicken
- Scrape from the sides and stir continuously to avoid the formation of cream
- Use the low flame for cooking and stirring for 20-25 minutes
- Add nutmeg powder, dry fruits, cardamom powder, saffron, etc.
- Serve the same as per your requirement, along with some saffron strands.
It is essential to stir the Basundi frequently to ensure that it doesn’t boil or thicken. Ensure to use low flame during initial steps. Use a wide mouth and thick bottom pan. Avoid using a saucepan as the same will cause milk to overflow and takes a lot of time to make the dish. If you wish to use the dish as a dessert, chill the same in the refrigerator.
Basundi recipe has been a significant dish for the Hindu community and their festival celebrations. Follow the basundi recipe in Hindi, which has become popular for its exciting flavours and aroma. Undoubtedly, basundi make all occasions special and exciting.