Basundi ( Gujarati Recipe)


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Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the north indian rabdi. Almonds and pistachios add crunch to this creamy sweet. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.

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Preparation Time: 
Cooking Time: 1.45 hrs
Makes 4 servings
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Ingredients

1 1/2 ltrs full fat milk
3/4 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
a few almondand pistachio slivers
a few strands of saffron (kesar) strands

Method
  1. Bring the milk to a boil in a broad bottomed non-stick pan.
  2. Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 hour, while stirring occasionally.
  3. Add the sugar and cook on a slow flame for approximately 25 minutes or till the milk thickens like rabdi, stirring continuously and scraping the sides of the pan.
  4. Add the cardamom powder and cook on a slow flame for another 20 minutes.
  5. Serve warm or chilled, garnished with pistachio, almond slivers and saffron.

Strawberry basundi:

  1. After step 3, cool the basundi completely.
  2. Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required.
  3. Mix well and refrigerate for at least 1 hour. Serve chilled.

Narangi basundi:

  1. After step 3, cool the basundi completely.
  2. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash.
  3. Mix well and refrigerate for at least 1 hour. Serve chilled.
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 on 04 Sep 14 08:59 PM


Love this recipe.
 on 01 Nov 10 11:54 PM


thank you for sharing this recipe...we make this basundi quite often.