For the third day, here is a famous sweet from North. I am always confused with basundi and rabdi. When I read about those, some said that rabdi was thicker and basundi is a little thinner than rabdi. Following those instructions I made basundi. It is a quite rich dessert full of nuts and thick reduced milk. I reduced the sugar to make it mildly sweet, even then we couldn’t consume more than a few teaspoons. Serve this chilled and you will be in heaven. There are so many ways to make quick basundi, but I took the longer route.
I started with whole fat milk, reduced it to 1/3 rd and then added sugar, again reduced it and finally added the nuts. It takes hours for the milk to reduce on low flame and we need to keep on stirring to avoid the burning at the bottom. This surely tested my patience, but the result was awesome. In Madurai, they make ice cream with basundi and it is used in the famous Jigarthanda (click for recipe) as the topping. So an ice cream is on the way but first take a look at today’s post.
Ingredients:
Milk – 1 litre / 4 cups
Sugar – 1/3 cup – 1/2 cup according to taste
Cardamom Powder – 1/2 tsp
Saffron- a few strands
Pistachios – 3-4 tbs, chopped
Procedure:
In a heavy bottomed pan bring milk to boil.
Once it starts boiling, reduce flame to low and keep on stirring until it is reduced to 1/3 rd.
Add sugar, saffron strands and cardamom powder. The milk will start getting thin as the sugar melts.
Keep on boiling at low flame until it becomes thick again.
Add the pistachios and boil for one more minute.
Remove from flame and allow it to cool.
You can serve in small bowls at room temperature or chilled.
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Basundhi Recipe
Ingredients
Ingredients
- Milk - 1 litre / 4 cups
- cup Sugar - 1/3- 1/2according to taste
- Cardamom Powder - 1/2 tsp
- Saffron- a few strands
- Pistachios - 3-4 tbs chopped
Instructions
Procedure
- In a heavy bottomed pan bring milk to boil.
- Once it starts boiling, reduce flame to low and keep on stirring until it is reduced to 1/3 rd.
- Add sugar, saffron strands and cardamom powder. The milk will start getting thin as the sugar melts.
- Keep on boiling at low flame until it becomes thick again.
- Add the pistachios and boil for one more minute.
- Remove from flame and allow it to cool.
- You can serve in small bowls at room temperature or chilled.
First chaats , then breads, now these milk based sweets ! Aren’t u tempting me a lot, Gayatri ? :)) this is my MOST Fav dessert 🙂
Basundi is one of the hottest selling sweet here in Gujarat..the home made version is excellent and tempting.
Basundi does taste great but after a long wait ..
My favorite dessert,looks amazing Gayathri..
A mouth watering dessert.
Though its time consuming, basundi is definitely a worth to try, inviting sweet, love it to the core.
kudos gayathri for getting it done.. this is so tempting.
I absolutely love it, Gayathri. I am a sucker for milk based desserts..
Authentic Basundi recipe Gayathri.. Though its time consuming, Iam sure the result would be divine.
Basundi is sinfully delicious!! This is one of the few Indian sweets I used to like growing up. Though it is time consuming, it is worth all the effort.
Basundi is such a yummy treat. I’m sure the time spent making it is totally worth the effort.
Such a delicious recipe. I would love a bowl full of this!!
Love this rich and creamy Basundi
We Loved it too when I had made it last..so delicious..and your bowl is inviting me to make it again!
LOL no one can eat more than a few spoonful. Thousg some gluttons like me may use a bigger spoon.:D
Its my absolute favourite. I used to fight with my mom as to why we had shrikhand all the time and never had basundi.
I just had basundi, last night at a friend’s house. This looks too sinful.
basundi is pretty undersold dessert…am sure you making it will make it hugely popular now
Basundhi is one of my favorite milk sweet and my mother used to make it often for me. Looks delicious!