Basundi is an Indian sweet dessert often prepared and served in milk abundant states like Maharashtra, Gujarat and Karnataka. Basundi is a condensed milk recipe, where the milk is boiled in low flame for hours together and reduced to half or one third to get a rich and creamy consistency. Normally Basundi is served chill and it gives a very good taste when garnished with slices of almond or pistachio.
Basundi is usually prepared in Hindu Festivals and offered to God to mark a symbol of prosperity and also in traditional occasions. Little sugar is added to Basundi and sometimes it is more condensed and made into small balls like rasagollas. Basundi is usually flavored and colored by including saffron. Saffron gives a rich and pleasant flavor and taste.
Now let us see how to make Basundi:
- Milk – 1 litre
- Sugar – ½ cup (100 ml cup)
- Saffron – few
- Cardamom powder – ¼ tsp
- Pista – 10
Grate Pista in a grater. Boil milk in a heavy bottomed pan.
Often stir the boiling milk and store the thick layer of milk on the sides of the pan.
Boil the milk till it reaches one third of its quantity. Add sugar and stir till it melts. Finally add cardamom powder and mix well.
Add grated pista and saffron over it. Serve hot or cold.
You can add grated badam also.