Basundi
Indian dessert recipe is easy to prepare but needs some patience to
make. It is a popular Indian milk dessert in Maharashtrian and Gujarati
recipes.
I love milk based desserts and basundi tops the list. My mother would make this every year for my birthday.
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 served by itself as a desert, or accompanied with poori or chapati.
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. You may use cow milk or buffalo milk. 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. I sometimes grind almonds and cashews together and add to basundi in the end. Tastes yummy.
Use a wide, thick bottom pan. Wider pan helps in faster evaporation and getting basundi done quickly.
Use a non stick or iron pan. Remember to stir offten.
Ingredients for making Basundi for 4-5 servings
Basundi is done. Take off fire.
You may serve it now if you like it hot. Otherwise, let it cool to room temperature and then keep it in the fridge.
Cool and serve.
Tips and variations
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