Indian dessert recipe is easy to prepare but needs some patience to
make. It is a popular Indian milk dessert in Maharashtrian and Gujarati
I love milk based desserts and basundi tops the list. Though it takes some time to prepare, it is definitely worth the trouble. Basundi is popular in Maharashtra and Gujarat. It is made in other Indian states too.
Basundi is easy to make, and has a shelf life of 3-4 days, it can be prepared in advance for a party dessert.
The lovely natural creaminess, pinkish color adds to the beauty of basundi. You may add saffron for flavor and color.
Though there are some variations, the basic basundi is very very yummy.
Using full cream milk helps in fast thickening of basundi. The amount of sugar can be reduced or increased as per your taste.
The chopped dry fruits, almonds, charoli, and pistachios make the basundi richer.
Use a wide, thick bottom pan. Wider pan helps in faster evaporation and getting basundi done quickly.
Use a non stick or iron pan.
The milk should be full cream milk. You may use cow milk or buffalo milk.
Ingredients for making Basundi for 4-5 servings
Step by step instructions for making Basundi
Cool and serve.
Tips and variations
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