Basundi By Madhumati Tyagi

Basundi is a popular traditional milk-based Indian sweet made using milk, nutmeg, cardamom, and sugar. It is famous in Maharashtra, Gujarat, and Karnataka and is served with Poori or Chapati or eaten as after meal dessert. It takes almost 1.5 hours.

Ingredients:

• 1.5-liter milk
• 3 tbsp. milk
• 1 tbsp. cashews
• 1 tbsp. Pistachio
• 1 tbsp. almonds
• 2 tbsp. chironji
• Few stings of saffron
• ½ tsp cardamom
• ¼ tsp Jaiphal/Nutmeg

How to make Basundi:

• Add 1 and ½ liters of whole milk and a pinch of saffron strands to a non-stick wide and heavy bottom pan.
• Heat on medium-high heat until it comes to a boil. Stir frequently while heating to avoid the milk from scorching at the bottom of the pan.
• Once the milk comes to a boil, reduce the heat to medium-low. Cook until milk is reduced to more than half and is thickened and creamy.
• Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
• Once the milk is thick and creamy, add 3-tablespoon sugar, ⅛ teaspoon ground nutmeg, and ½ teaspoon cardamom powder to the pan and cook for 3-4 minutes until the sugar is dissolved.
• Check for sugar and add more if required. Cook for another minute.
• Add chironji, almonds, cashew nuts, and pistachios.
• Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
• Serve hot, warm, or chilled and garnish with more nuts and dry rose petals.

Tip – If you like your Basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.