Anjeer Basundi ( Weigth Loss After Pregnancy )


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Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel.

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Preparation Time: 
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Makes 4 servings
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Ingredients

4 cups low-fat milk (99.7% fat-free)
1 1/2 cups finely chopped fresh figs (anjeer)
1 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low-fat milk
1/2 cup low fat mava (khoya) (mava)
2 tbsp sugar substitute

For The Garnish
4 fig slices

Method
  1. Refrigerate the fig pieces to chill.
  2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
  3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not d
  4. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
  5. Cool and refrigerate for at least 1 hour.
  6. Add the chilled figs to the cooled thickened milk and mix well.
  7. Serve chilled garnished with fig slices.
Nutrient values Per serving
EnergyProteinCarbohydratesFatCalcium
149 kcal 13.6 gm 22.6 gm 0.5 gm 579.1 mg
1 review received for Anjeer Basundi ( Weigth Loss After Pregnancy )
1 FAVOURABLE REVIEW

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 Reviewed By
VishmesinOctober 29, 2010

lovely basundi which is low cal and yummy! adding lemon juice for grainy texture amazing tip...hats off tarlaben!
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Reviewed October 29, 2010by Vishmesin

lovely basundi which is low cal and yummy! adding lemon juice for grainy texture amazing tip...hats off tarlaben!

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