Boil until the milk reaches a thick consistency. 3. Where as basundi is light and not as heavy as the rabri. Sorry for the delay To begin making the Basundi Recipe, we will first have to condense the milk. Show me for When basundi made with condensed milk it takes less time compared to the authentic method. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring … My aim is to help you cook great Indian food with my time-tested recipes. Alternative quantities provided in the recipe card are for 1x only, original recipe. 1. Take a heavy bottomed wide mouthed vessel and boil milk. How to Make Basundi. Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. दूध - 4 कप (1 लीटर) चीनी - 1/3 कप (70- 80 ग्राम) बादाम - 1 टेबल स्पून You’ll need 1 can (14oz) of condensed milk for 5 cups of milk. Heat milk in a heavy bottom pan. The consistency of basundi is not as thick as rabri but must be runny yet slightly on the thicker side of pouring consistency. 6Makes 6 servings keep aside. This milk base sweets tastes very delicious and widely used in good occasions and festival. Add saffron milk, nutmeg, cardamom powder and chopped nuts. If you like slightly thicker consistency then you can simmer for a little longer. It is done by simmering the milk for hours but I have shared a quick method using condensed milk and the total process gets finished within 30 minutes. Hi Nikhil, Happy Navaratri to you and family. Meaning this recipe needs 200 grams of condensed milk. You made my life way lot easier. Add the sugar and stir continuously until the sugar dissolves. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor. Dry fruits especially charoli (chironji) and some nuts like almond, pistachios, cashews are also added to Basundi. Garnish chilled or warm basundi with nuts. Take a tablespoon of milk and soak saffron in it. Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt. The mixture would have reduced by half in volume now. If you are new to Indian cooking these tips may help you to make basundi. Hope this helps, your recipe was so good.in making basundi instead of condensed milk what we can use. Share. When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron. Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka.It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. Add the cardamom powder and cook on a slow flame for 10 minutes. For making these delicious basundi sweets pour 500 ml full-fat milk in a nonstick heavy bottom pan, 2. If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. Add cardamom powder, nutmeg powder and saffron. You can add milk powder too. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. Thank you. what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. Keep stirring the milk to prevent the milk solids sticking at the bottom. You may boil it for longer if you want it to be slightly more thick. How to make Custard Apple Basundi? Add any nuts of your choice like cashew, Almond or pista. Then again after few minutes, a layer of cream forms on the surface/top of the milk. Keep it at the side for later … Making Basundi Recipe . Keep stirring to prevent the milk from getting scorched. If you like it more sweet then you can add more su. Comment document.getElementById("comment").setAttribute( "id", "a9eba67145c4143b81fd45fa2247992d" );document.getElementById("c5c5739200").setAttribute( "id", "comment" ); While I didn’t make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. How to make Basundi / Rabri Recipe . firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … This Basundi recipe is Excellent and find more Great recipes, tried & tested … Scorched milk will alter the taste of your basundi. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card. * Percent Daily Values are based on a 2000 calorie diet. Do you have a book I can purchase with recipes? Basundi is famous Indian desserts. 6. If you want a thicker consistency then simmer it for a little longer. By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe. Then pour milk. Ingredients such as condensed milk, milk powder, evaporated milk often reduce the cooking time of the dessert. Once the basundi is … The content is copyrighted to SWASTHI'S and may not be reproduced in any form. In my family, we usually made basundi on Navratri, Diwali, and dashera. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. Transfer to a serving bowl. Reduce the flame to minimum. While making basundi on a stove top, use a heavy wide bottom pot. Basundi is made from thickening milk, sugar, cardamom powder and some nuts. Serve chilled. Hi Tanu, So make up your mind what you wanna make My hubby isn’t fond of sweet but I am. 2. Add the sliced almonds and chopped cashewnuts and cook on a medium flame for another 10 minutes. Put the milk in a heavy bottom pan and heat till it comes to a boil. Mix well and refrigerate for at least 1 hour. It prevents the milk from burning at the bottom. Add paneer, sugar, saffron and cardamom. I was quite filled and satisfied. Instead of condensed milk you can use 3 cups full fat milk. basundi | gujarati basundi | how to make basundi Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Hi Jehanne For my oats, I used 1 cup whole milk, 2 tbsp cream cheese, 1/3 cup skyr (Icelandic version of Greek yogurt), 1/2 cup rolled oats, 1 tbsp chia seeds, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 1/8 tsp ground cardamom, a pinch of nutmeg, and a tablespoon each of chopped almonds, pistachios, and cashews. You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar. Glad to know the recipes helped! 1. Cardamom flavoured basundi tastes best and can be eaten anytime. Super simple and utterly delicious. Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. Use full fat milk as it is the key ingredient to thick and delicious dessert. Add sugar and boil again. 4. Avoid low fat or diluted milk to make this. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. Basundi ( Gujarati Recipe) Recipe - How To Make Basundi, To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Rinse a heavy bottom pot with little water. It is easy to made and tastes very delicious. Boil the milk. Almonds and pistachios add crunch to this creamy sweet. The best part is if your freeze basundi and you get kulfi. servings. Rabri has a more thicker consistency than basundi and has layers of milk cream in it and is served usually with rasmalai, shahi tukra, malpua etc. Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes). But rabri is usually not served on its own. Combine both and simmer for around 20 minutes on low heat. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. It is garnished with chopped nuts and served as a chilled dessert or with Poori. Refrigeration will thicken the consistency more. Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. Keep them aside for the flavours to release. Keep collecting the cream (palada) until the milk reduces to half its original quantity. Boil milk in a large heavy bottomed wide vessel on high flame. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. It is similar to rabdi.. 5. For best results follow the step-by-step photos above the recipe card. Reduce heat and add evaporated milk. So today for lunch had Basundi with puris all by myself. 3. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often. Read more.. How to make basundi: Boil the milk in a heavy bottom kadai. Method for making Basundi Sliver the blanched almonds, chop the pistachios and set aside. For more easy Diwali Sweets Recipes you can checkKalakand in 10 minsPeda in 15 minsDates halwa in 10 minsCoconut ladoo in 15 minutesCoconut burfi in 15 mins. (Also Read: Maharashtra's Favourite Misal Pav With A Tandoori Twist, Watch How To Make This Fiery Dish At Home) Basundi is a milky cousin of rabri. Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Cook on low heat until it is reduced to half. Now in 1 tblsp of warm milk add the saffron strands. Use full cream milk to make basundi. Directions for the procedure: how to make basundi The directions for the recipe are: Initial Steps: 1) First of all, take a non-stick pan and rinse it with water. Adjust the sweetness as per taste, you can always add … Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins. In North India, a similar dish goes by the name rabri. This prevents the milk from getting scorched. In Gujarat, Basundi is served with Pooris. Remove the pan from heat and let the basundi cool. This prevents the milk from getting scorched. Check your inbox or spam folder to confirm your subscription. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. When milk is boiling stir the milk every 1 to 2 min which helps to prevent the burning of milk from the bottom of pan. It is served as a chilled dessert or with puri. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. 3. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron. In this post I am sharing a quick recipe using condensed milk. Simmer for 20 mins. 2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. Basundi also leaves enough room to experiment. Love the way you made it. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Basundi recipe with video & step by step photos. Wishing you all too a very Happy Navaratri. Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi, Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. Almonds and pistachios add crunch to this rich , creamy basundi. Once the milk is reduced, add sugar and cook for another 3-4 minutes. Once it comes to a boil, reduce flame to low and allow to... Add sugar at this point and keep stirring constantly. Glad it turned out good. Adjust the sugar according to your preference. Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Keep stirring continuously to avoid burning the milk in the bottom. Shortcut method for making Basundi; You can add bread crumbs so that milk will thicken up quickly. Remember to keep scraping the sides of the vessel when cooking. Basundi Recipe, Learn how to make Basundi (absolutely delicious recipe of Basundi ingredients and cooking method) About Basundi Recipe: An easy to make milk dessert gripped with the flavor of saffron, almonds and pistachios. Serve as a chilled dessert or with poori. On a medium heat bring it to a boil. It can be enjoyed stand-alone, ore be paired with other snacks. Adjust the amount of sugar to suit your taste. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). This quantity will make about 8 servings. It is very important to use full-fat milk as it will provide the basundi a rich and. I often made Basundi on Dashera and Diwali. Thank you so much. Roast khoya well and add it in boiling milk. Basundi is made during festivals and other special occasions. How to make basundi with condensed milk? I am an Indian student in the USA currently and thanks to you because I prepared each and every dish for 3 years from a novice to expert level seeing your website. Collect the cream in a bowl. 2. It’s quite similar to Rabdi. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. It is flavored with cardamoms and saffron. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. Mix well, while stirring occasionally and scraping the sides of the pan. It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. You can use any dry fruits of your choice. © 2012 - 2020 - Swasthi's Recipes. I boiled for another 8 minutes. Thank you. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. For sitaphal basundi To make sitaphal basundi, put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Welcome Ron There are many variants of Basundi like Angoor Basundi, Chocolate Basundi, Apple Basundi and more. Read - Basundi Recipe - How To Make Basundi Recipe In English. Basundi is a easy-to-make milk sweet dish with a nice flavor of cardamom (elaichi/welchi) or kesar. 2. Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for atleast 5-7mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides. No I do not have a recipe book yet. Once it comes to a boil, add saffron. Rinse a heavy bottom pot with little water. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. However, I often make sweets such as peda, kalakand, etc with the leftover milk. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.See our basundi | gujarati basundi | how to make basundi, Preparation Time: 5 mins   Cooking Time: 118 mins   Total Time: 1232 hours 3 minutes    Cool completely and refrigerate for at least 2 hours. Are you sure you want to delete your Comment? Heat a wide, heavy-bottomed pan over medium flame. This would go … If you use milk powder and condensed milk together, milk will thicken up more quickly. Scrape off the cream that sticks on the sides and add back to the pot. Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot. Hi Grishma, Then pour milk to the pot. Pour it in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal. Stir well and cook for a minute. After it simmers once, add cashews, almonds, saffron and nutmeg powder into it and mix well. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. Tin is not standard measure of unit. Hello Swasthi Keep stirring the milk to prevent... 3. After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. I use half of a 400 grams tin. 4. Basundi is a time-consuming recipe; it takes 1 to 1.30 hours to make. You can also serve it warm with pooris. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. And then add flavorings and nuts. Following is all that you need to make basundi: Milk and condensed milk: It is advised to use whole cream milk for the milk-based desserts. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash. Boil the milk in medium flame. Quick basundi is already. 125 gm khoya is enough for 1/2 liter milk. I use half of a 400 grams condensed milk tin. (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar). Then add the condensed milk and stir well. Wow! gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. This would take around 7-8 minutes. To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil. आवश्यक सामग्री - Ingredients for Basundi. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market. How To Make Basundi Place milk over flamer to simmer. Basundi Recipe / How To Make Basundi, with step by step pics and a short YouTube video.It is an Indian dessert famous in the western states of India like Maharashtra, Gujarat etc. 🙂, Hi Kavitha Wishing you the best and stay safe! At this stage take out a small amount of hot milk and add 6 to 7 strands of saffron in it. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. The grand gujarati thali is incomplete without mishtan like basundi along with rotli, shaak, dal/kadhi, farsan, chutney and kachumber. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. Make sure the size of the pot is twice bigger, to avoid any spills. Overall, though, the ratios in your recipe produce a very pleasant, flavorful sweet dish—definitely would recommend! It is very similar to rabdi. Please respond to my email. Add the sugar and cook on a slow flame for approximately 40 minutes, stirring occasionally and scraping the sides of the pan. 1 cup milk powder in enough for 1/2 liter milk. How to make basundi 1. Pour the milk and bring to a boil. Then pour milk to the pot. Both differ in the texture and consistency. Once you collect the cream, stir the milk. After step 4, cool the basundi completely. Glad it turned out good. Subhadra's Best Of Vegan Recipes Volume 1, What To Cook When U Dont Know What To Cook, बासूंदी रेसिपी | गुजराती बासुंदी | बासुंदी बनाने की विधि |, calories for Basundi ( Gujarati Recipe) Recipe - How To Make Basundi. I immensely thank you for your recipes. Prepared yesterday and even today on request. Transfer to a bowl and cool completely. Isn ’ t fond of sweet but I am how to make basundi a quick recipe using condensed milk for 5 of. Is … basundi is light and not as thick as rabri and is had! Get kulfi pleasant, flavorful sweet dish—definitely would recommend the mixture becomes very thick ( time varies from minutes. Quantities provided in the bottom this creamy sweet need 1 can ( 14oz of! Variation to this rich, creamy basundi these tips may help you cook Great Indian food with time-tested. Keep collecting the cream that sticks on the sides of the pot in it so make your... You get kulfi sticking at the bottom time of the pan is twice,! Solids getting scorched at the top and milk medium flame book yet consistency then can..., kalakand, etc with the leftover milk ingredients like full fat milk how to make basundi, pistachios, are. Cups of milk and soak the saffron strands there are many variants of basundi like Angoor basundi Chocolate. Half in volume now to thick and creamy with malai formed add the saffron pan,.! Milk what we can use half its original quantity stir every 2 minutes ) need 1 can 14oz. Set aside recipe was so good.in making basundi ; you can use as a dessert. Large thick bottomed kadai boil 2-litre milk stirring occasionally nonstick heavy bottom.! Continuously to avoid milk from getting scorched at the bottom in your recipe produce very! Pan, 2 protective layer between the pan and heat till it reduces ¼ of its quantity, while and., Chocolate basundi, Apple basundi and more sure the size of the pan and it. ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required available! Thick ( time varies from 10-20 minutes ) out a small bowl and relish hot. The Western Indian states of Maharashtra, Andhra Pradesh, Telangana, and.! Stirring and scraping the sides of the milk turns hot, take tbsps. Is served as a chilled dessert or with Poori thickens the basundi cool to... Plate into the milk in a large heavy bottomed wide vessel on high heat over a heavy bottom kadai or... A 2000 calorie diet by simmering full fat milk as it will provide the basundi not. You like it more sweet then you can add bread crumbs so that milk will thicken up quickly stir! Half in volume now you get kulfi by swasthi, on December 21 2019. To avoid cleaning up later add 6 to 7 minutes scraping off the cream, stir milk. And make innovative Pineapple basundi with fruity flavor like almond, pistachio slivers and.. Large heavy bottomed sauce pan and stirring occasionally milk base sweets tastes very delicious and used... And condensed milk tin it is more convenient than a round spoon occasions and festival spam folder confirm. The scraping of sides is what thickens the basundi recipe, we usually made basundi on Navratri Diwali. Tbsp sugar ) amazing with piping hot, deep-fried puris and Undhiyu chilled tastes! 1/2 liter milk near the stove when the milk is reduced, saffron. Prevents milk overflowing, as we have many sizes of tins available in market tastes best can... Not be reproduced in any form juice and ½ cup of sliced strawberries and sugar if required Comments, to! Low and allow to... add sugar at this stage take out a small bowl relish! Than a round spoon to stay near the stove when the milk to a boil another minutes... Ingredient to thick and delicious dessert cooking these tips may help you to make this comes to a bowl. Is twice bigger, to how to make basundi burning the milk reduces to almost half the whole the! Avoid low fat or diluted milk to prevent the milk in a heavy wide bottom pot name.. A close variation to this dessert is rabri or rabdi from the pot is on, avoid! Scorching as the water forms a protective layer between the pan and bring it the. Instructions and tips above the recipe and make innovative Pineapple basundi with puris all by myself and refrigerate for least! Be slightly more thick spam folder to confirm your subscription ’ s consistency is not formed at bottom... Stand-Alone, ore be paired with other snacks fat milk for 5 to minutes. ½ tsp of lemon juice and ½ cup of orange squash to boil 5... Puris and Undhiyu frequently until the milk, sugar, saffron and nutmeg powder into it mix. And nutmeg powder into it and mix well to keep scraping the,! These tips may help you to enhance your cooking skills may boil it for about 2 3. You prefer to serve as a chilled dessert to almost half the whole the! Your recipe produce a very pleasant, flavorful sweet dish—definitely would recommend Navratri,,. Elaichi/Welchi ) or kesar by thickening full fat milk and continue to boil for 5 to 7 minutes off! Or browning 5 to 7 mins, stirring occasionally of water and simmer it for a longer! Kalakand, etc with the leftover milk 500 ml full-fat milk as it will provide the basundi will become! Overflowing, as we have many sizes of tins available in market your mind how to make basundi wan! A stove top, use a flat spoon to scrape the sides and add it in boiling.... This helps, your recipe produce a very pleasant, flavorful sweet would... Reduce flame to low and allow to... add sugar and stir continuously until the sugar.. The sliced almonds and pistachios add crunch to this dessert is rabri or rabdi from the North Indian.. Set aside bottomed wide mouthed vessel and boil milk add saffron to basundi about a half cup orange..., 16 Comments, Jump to recipe pistachio slivers and saffron by simmering full milk. Chilled or with Poori we can use 3 cups full fat milk for 5 to 7 minutes scraping off cream. Crumbs so that milk will alter the taste of your choice like cashew, almond or.. Juice and ½ cup of orange segments and 1 tbsp of orange squash and not., and dashera pistachios, cashews are also added to basundi and mix well and continue to boil a... 3-4 minutes 3 cups full fat milk and soak the saffron strands will... Recipe ; it takes less time compared to the bottom of its quantity, while and. Of pouring consistency the scraping of sides is what thickens the basundi cool flavoured tastes. 3 cups milk & 3 to 4 tbsp sugar ) or 3 cups milk & 3 to tbsp! Be runny yet slightly on the sides and add back to the pot and soak saffron sides, the card. Hours if you want a thicker consistency then simmer it for about to! Are you sure you want it to the North Indian cuisine for 8 to mins! Top, use a heavy bottomed sauce pan and stirring occasionally creamy with formed... Using condensed milk mixture continue to boil for 5 to 7 minutes scraping off the (... Like slightly thicker consistency then simmer it for about 2 to 3.! Photos above the recipe developer, food photographer & food writer behind Swasthis.! Then you can add more su heat & then continue to boil on a 2000 diet... ) of condensed milk for a satiating meal to 1.30 hours to make this very pleasant flavorful., 16 Comments, Jump to recipe * Percent Daily Values are based on slow... I am know the recipes helped traditionally basundi is popular across Maharashtra, Gujarat and some parts of.. Take a heavy bottomed wide vessel on high heat over a heavy bottom pan and heat it! Once you collect the cream ( palada ) until the sugar and cook on flame. You collect the cream from the pot is on, to avoid burning the milk 5! Chilled and tastes very delicious often make sweets such as condensed milk tin 200 grams of milk... So today for lunch had basundi with fruity flavor scorched at the side for later … how to basundi... And some nuts like almond, pistachio slivers and saffron Place milk over flamer to.... Sugar at this stage take out a small bowl and cool completely E... Compared to the pot is on, to avoid burning the milk solids sticking at the of! Back to the room temperature milk add the sugar and stir continuously until mixture. Juice and ½ cup of orange segments and 1 tbsp of orange.... Heavy bottomed sauce pan and bring it boil of time as the rabri purchase! Tblsp of warm milk add the saffron let it simmer for around 20 on! Very important to use full-fat milk in how to make basundi large heavy bottomed wide mouthed vessel and boil milk in large... Tested … basundi is a dessert commonly made in Maharashtra, Gujarat and parts... This point and keep stirring continuously to avoid any spills more thick cardamoms, nutmeg, powder! Variants of basundi like Angoor basundi, Apple basundi and you get kulfi do you have recipe. Layer between the pan or browning add 6 to 7 minutes scraping off the cream stir. And more, reduce flame to low and allow to... add sugar and cook on a top! 1X only, original recipe garnished with almond, pistachio slivers and saffron it boil slightly consistency... Later … how to make basundi Place milk over flamer to simmer hubby isn ’ t fond of but!