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Basundi

Ingredients:

  • 1 1/2 ltrs full fat milk

  • 3/4 cup sugar

  • 1/2 tsp cardamom (elaichi) powder

For The Garnish:

  • A few almond and pistachio slivers

  • A few strands of saffron (kesar) strands

Method:

  • Bring the milk to a boil in a broad bottomed non-stick pan.

  • Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 hour, while stirring occasionally.

  • Add the sugar and cook on a slow flame for approximately 25 minutes or till the milk thickens like rabdi, stirring continuously and scraping the sides of the pan.

  • Add the cardamom powder and cook on a slow flame for another 20 minutes.

  • Serve warm or chilled, garnished with pistachio, almond slivers and saffron.

Strawberry basundi:

  • After step 3, cool the basundi completely.

  • Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required.

  • Mix well and refrigerate for at least 1 hour. Serve chilled.

Narangi basundi:

  • After step 3, cool the basundi completely.

  • Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash.

  • Mix well and refrigerate for at least 1 hour. Serve chilled.

Tip:

  • Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.

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Source: Tarla Dalal

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