This original Tarla Dalal recipe can be viewed for free

Anjeer Basundi


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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: 
Cooking Time: 
Makes 4 servings
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Ingredients

4 cups low fat milk
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)
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 desirable.
  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
caloriesfat
149 0.5 gm
RECIPE SOURCE : Low Calorie SweetsBuy this cookbook
2 reviews received for Anjeer Basundi
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodie, March 08, 2013

Nice tasty desserts. A bit tough to make low fat mava so you can use ready made mava from the market.
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Reviewed March 08, 2013 by shreya_the foodie

Nice tasty desserts. A bit tough to make low fat mava so you can use ready made mava from the market.

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Reviewed March 08, 2013 by Mruga D

Once your mava is ready...this recipe is very easy and healthy...anjeer is one of the richest source of iron.

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