Basundi | Indian Dessert recipe

Basundi is a popular dessert native to Maharashtra, Bihar, Gujarat and Karnataka. Milk is condensed by simmering it on stove top and flavoured with saffron. It is best known for the wonderful taste and grainy texture of milk solids in it. Its my childhood favourite and amma does it occasionally at home too.Though it takes some time, I think its worth spending to relish this dessert at home. I have to admit that doing with the Pasteurized milk available here in SG can in no way match the mesmerizing taste and flavour when done with fresh milk in India. But, lets go ahead to do the best with what we have on hand.



Preparation time : 5mins
Cooking time : 30-45mins
Serves : 4


Ingredients:

Full-fat milk - 1 litre / 5cup
Sugar - 1/4cup (adjust according to preference)
Lemon juice - 1tblsp
Saffron strands - 2tsp
Almonds & pistachios - To garnish

Method:

1.  Bring milk to boil in a heavy, bottomed wide pan.(The pictures below show double of the given recipe, as I prepared this for guests). Take a spoonful of hot milk in a cup, soak the saffron strands and let sit aside.

2.  Once it starts boiling, add sugar and reduce the flame to minimum and keep stirring to
prevent scalding. Also, scrape the sides now and then.

                    

3.  As it boils, you can observe milk solids (malai) forming thin layers over the milk again and again. Keep collecting the Malai in a separate bowl with a slotted ladle. Repeat process until the milk the reduced to half its original volume.

                             

4.  It takes about 30mins for the milk to thicken. Now, the colour would also have changed to a lovely beige. Gradually, add lemon juice, a teaspoon at a time. DO NOT add all in one go as it curdles the milk. You just need a grainy texture. Combine the collected Malai as well.

5.  Saffron would be softened by now. With the back of a spoon, gently press to extract as much colour and flavour. Add to the thickened milk.

     

6.  Switch off the flame and garnish with slivered almonds and pistachios. You may add any nuts of your choice. Note that Basundhi tends to thicken as it cools. 

7.  Refrigerate for sometime and serve chilled.