Angoori Basundi


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It is an interesting faraali desert and can be served at any festive occasion too.

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Preparation Time: 
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Makes 4 servings
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For The Basundi
1 ltr milk
400 ml condensed milk
1 tsp ghee
2 tbsp dessicated coconut
1 tbsp chirongi nuts (charoli)

For The Angoori Balls
2 tsp milk
2 tbsp sugar
2 tbsp rajgira flour
a few saffron (kesar) strands

For the angoori balls

  1. Combine the rajgira flour and ghee in a microwave safe bowl, mix well and microwave on high for 2 to3 minutes, stirring once.
  2. Add the sugar and mix well and again microwave on high for 2 minutes.
  3. Add the coconut with 2 tsp milk, mix well and microwave on high for 3-5 mins or till all the liquid dries up.
  4. Stir the mix till it comes together like a soft dough.
  5. Add the saffron dissolved in rose essence and mix well.
  6. Make small balls and refrigerate till use.

For the basundi

  1. Combine the milk and condense milk in a deep pan and boil together on medium flame till milk has reduced in half, stirring in between.
  2. Remove from the flame and add the charoli nuts and mix well.
  3. Add the angoori balls and serve chilled.
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This recipe was contributed by kanchan seerwani on 22 Sep 2012
I live in INDORE .My hobby is to learn something new.

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