Basundhi
by Chitra's Cuisine
Added to 5 cookbooks
This recipe has been viewed 12834 times
Milk and sugar - cooked on low fire until thickened and served chilled with chopped almonds, pistachio and cardamom powder!
Method- Soak the saffron strands in a tbspn of warm milk.
- Bring the milk to a boil in a broad bottomed non-stick pan.
- Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 1/2 hour, while stirring occasionally.
- Add the sugar and the soaked saffron to the milk and cook on a slow flame for approximately 25 minutes, stirring continuously and scraping the sides of the pan.
- Add the cardamom powder and cook on a slow flame for another 5 minutes.
- Now add 1/2 tsp of lemon juice and continue stirring for 2 - 3 minutes so that it becomes granular in consistency. Switch off the stove.
- Mix well and refrigerate for at least 1 hour.
- Serve warm or chilled, garnished with pistachio and almond slivers.
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This recipe was contributed by Chitra's Cuisine on 08 Nov 2012
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