Basundi is a popular dessert commonly made in western India.
To prepare this wonderful dessert, you first need to thicken the milk and then add a variety of nuts, including almonds, cashews, and pistachios.
Basundi has gained a lot of popularity in India over the years. In this particular dessert, cardamom and saffron are often used as spices.
Basundi dish is traditionally prepared during traditional Indian celebrations such as Diwali, Bhai Dooj, Raksha Bandhan, and Gudi Padwa.
Desserts that are often offered at Indian weddings and during the fasting season include basundi, described as having a sweet and creamy texture.
Although its origins cannot be pinpointed to a particular area, it has a long history of popularity as a milk-based dessert across India, particularly in the states of Maharashtra, Gujarat, and Karnataka.
Ingredients
● Basundi should always be made using whole milk (full-fat milk). For the finest basundi, use water buffalo's milk since it has a high fat content, which makes it creamy.
● Although it is optional, it is strongly advised that you use saffron. This delicacy has a beautiful colour, taste, and scent thanks to the use of this ingredient.
● Add sugar to taste and adjust as necessary. Sugar alternatives are an option as well.
● Basundi may be flavoured with nutmeg and green cardamom powders if desired.
● Basundi dish is usually made with the addition of chironji (chiroli), which adds crunch and a nutty taste.
● Chironji spoils rapidly, so be sure to keep an eye on it. You may omit the chironji if it is not readily accessible to you.
● Crunchy nuts such as almonds, cashew nuts, or pistachios may be added for an extra layer of flavour.
Two methods of making Basundi
Condensed Milk Basundi
Boil milk for 5 to 7 minutes, then add sweetened condensed milk to taste.
Condensed milk aids in the creation of a basundi that tastes identical to that of fresh milk.
If you are concerned about using organic sugar to sweeten your basundi, you may easily do this by substituting evaporated milk, such as carnation, for the condensed milk called for in the recipe, and then adding organic sugar to taste.
Khoya Basundi, a powdered milk product
In this recipe, you will just bring the milk to a boil before adding the khoya or milk powder and continuing to simmer the mixture until it becomes somewhat thicker. Then, if necessary, add sugar.
Your basundi will not thicken faster with this procedure, but you will get the same taste sooner. You may use just cardamoms or all three cardamoms, nutmeg, and saffron to flavour your basundi.
Instant method
● To begin, fill a small pot with water and thoroughly rinse it. This prevents the milk from being ruined by the heat of the stovetop. Afterwards, fill the saucepan with 2 cups of whole milk.
● In a small dish, add the saffron and allow it to soak for a few minutes. To keep the milk solids from settling to the bottom, keep whisking it constantly.
● Make sure to whisk often while the milk cooks for 5–7 minutes on medium heat.
● Stir in a total of 1 cup of condensed milk and 2 tablespoons. You may use half a cup if you like your basundi to be less sweet.
● The cream that has stuck to the edges of the saucepan should be scraped out and re-added. To thicken the milk, boil it for a few minutes.
● The longer you cook it, the thicker it will get. In contrast to rabri, basundi's consistency is not as thick. It must be runny but still somewhat thicker than the pouring consistency.
● Add 14 tablespoons of cardamom powder, 1 tablespoon ]of nutmeg powder, and saffron-infused milk to the mix. Cook for one minute after thoroughly stirring. To make a sweeter basundi dish, taste it first and then add additional condensed milk.
Traditional Method
● In a non-stick pan with a broad and heavy bottom, add 1.5 litres of whole milk along with a pinch of saffron threads. Stir together.
● Bring it to a boil over high heat, stirring occasionally until it reaches a rolling boil. As you heat the milk, make sure you stir constantly to prevent burning.
● Immediately after it has been brought to a boil, turn down the temperature of the milk to medium.
● Cook for one to one and a half hours.
● At this point, the sauce should be reduced by half and thickened and creamy.
● Cooking should be stirred constantly. For a creamy basundi, do not let a layer of cream (malai) develop on top of the milk.
● Stir in the milk solids after each scrape of the pan's sides.
● Basundi has the consistency of a thin custard.
● In a saucepan, heat 3 tablespoons of sugar, 2 teaspoons of crushed nutmeg, and 2 teaspoons of cardamom powder over medium heat until the sugar dissolves, about 3–4 minutes total.
● Two tablespoons of chironji and two tablespoons of chopped nuts are added to the mix.
● Keep a lid on the pan to prevent the production of cream on the surface.
● Serve the basundi in bowls or cups and top with extra slivered nuts and dried rose petals if desired.
Helpful tips
● Despite the fact that the original Basundi is delicious, you may experiment with a variety of different ingredients to create a new flavour profile. Basundi may be made using mango puree or custard apple pulp, depending on what you want to do with it. Apple, strawberry, orange, and pineapple pulps may be added to the mixture for a different taste experience.
● Basundi may be served as a dessert or a beverage.
● A variety of temperatures may be used to serve this dish. You may have this rich, creamy dessert by yourself anytime you choose.
● When kept in an airtight container, Basundi may be kept for up to four days in the refrigerator. You may serve this dish in any way. It may be chilled or heated to your desired temperature.
Important Notes While Making Basundi
When it comes to how sweet something should be, everyone has their own preferences.
Make sure you taste the basundi after it is finished cooking, and if you find that the flavour is a bit too sweet, add around 1-4 cups of milk that has been kept at a pretty warm temperature to bring down the sweetness.
While the food is cooking, stirring it often will prevent the liquids from becoming brown or burning. Therefore, whisk the mixture every three to four minutes as the liquid begins to thicken.
Put in some chironji seeds if you want the basundi to have the flavour and taste it had when it was first made. These tiny seeds provide a satisfying crunch to the dish, which otherwise has a velvety and creamy texture. Check to see that they are not spoiled and do not have an unpleasant aftertaste either.
There is an absolute need for the cardamom powder, but you are free to leave out the saffron if you so wish.
It would be a wonderful addition to the dish if you could get your hands on some nuts. These include pistachios, pine nuts, cashews, almonds, and almond butter. Also included are pistachios and almonds.
FAQS
If I serve basundi, what else should I serve?
Basundi may be served as a dessert or a sweet after a meal. A fluffy and soft poori on the side is an excellent alternative to consider if you want to serve the basundi at a warm temperature. It's a tasty holiday side dish that's easy to throw together.
How long would basundi remain fresh if it is stored in the refrigerator?
Refrigerate homemade basundi for up to two or three days in a sealed container.
How to make vegan basundi in a easy way?
To create a vegan version, substitute conventional milk with whatever plant-based milk you want. To give the dish a delicious nutty taste, you can use almond milk. Coconut milk might also be a good choice.
When comparing basundi with rabdi, what's the main difference between the two?
Both sweets are produced with the same ingredients, yet their textures are distinct. Rabdi is thicker, whereas basundi is slenderer. In contrast to basundi, rabdi's consistency may be described as thick and spoonable, making it ideal for scooping.