New Delhi: Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. It is similar to rabdi. It is an easy-to-make milk dessert gripped with the flavour of saffron, almonds and pistachios.
Ingredients of Basundi
- 1 Litre full-fat milk
- 1/2 cup sugar
- 3 Cardamom pods
- 5 almonds, blanched
- 3 pistachios (skinned)
- 10-15 Saffron threads
How to Make Basundi
- Soak saffron in 2 tsp hot milk, keep aside. Chop finely or crush coarsely the almonds and pistachios.
- Peel and powder cardamom seeds with a mallet.
- Add to chopped dry fruit.
- Run saffron with a base of a mallet, in a cup, till dissolved in milk.
- Put the milk to boil in a large deep pan, stirring occasionally.
- When it starts boiling, reduce heat and boil.
- Stir frequently, till the milk is 2/3 in volume.
- Add all other ingredients to boiling milk.
- Boil further for 3-4 minutes. Take off fire. Cool a little.
- Pour into a large decorative serving bowl.
- Allow to cool completely, chill in the refrigerator for 4-5 hours.
- To avoid a layer forming on the surface, stir frequently while cooling.
- Serve chilled in individual cups with rose petals to decorate on top, if desired.
