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.
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
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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