 Basundi an Indian dessert. | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Tamil Nadu, Andhra Pradesh, Gujarat, Karnataka, Telangana |
| Main ingredients | Milk, sugar, cardamom, saffron |
Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂದಿ, 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. In North India, a similar dish goes by the name rabri.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).
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basundi recipe || easy sweet dish from milk #radharanispecial
Transcription
Namaskar Welcome to nishamadhulika.com Today we will make basundi. This is especially made in Gujarat and Maharashtra and taste awesome. Let’s see what ingredients are required for making basundi. Full cream milk - 4 cup Sugar - 1/3 cup Almonds - 1 tbsp Cashew nuts - 2 tbsp Pistachios - 6-7 Saffron - 25-30 threads Nutmeg powder - less then ¼ tsp Green cardamom - 4 For making basundi boil milk first. Turn on the gas and let the milk boil. Meanwhile cut cashew nuts, almonds and peel cardamom and make powder out of it. When milk starts boiling add the slice or chopped dry fruits in the milk. Add cashew nuts, almonds, saffron and nutmeg powder in the milk. Mix well. Cook basundi on low flame. The moment it gets layered with cream stir it gently. Cook until it gets thick on low flame. Milk has become quite thick now; we are left with only 1/3rd quantity of milk. Add sugar, cardamom powder to the basundi. Cook basundi for 2-3 minutes so gets the sugar gets dissolved. Basundi is now ready. It has become thick. Take out the basundi in a bowl. Very thick basundi is now ready. Garnish with pistachios. We have used saffron for making basundi. It may also be called kesar basundi. Store in refrigerator for few minutes and then enjoy eating it. It can be stored in refrigerator for 3-4 days. Try this recipe at you home and share your experience with us. See you again on nishamadhulika.com
Preparation
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1] [2] [3] The addition of condensed milk gives a nice flavour and richness to basundi.[4]
How to serve
Basundi can be served hot, warm or chilled. It is often served with puris (fried Indian flatbread).
Ingredients
This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.[5] The addition of condensed milk gives a nice flavour and wealth to basundi.[6]
Nutritional value
- Milk - Milk provides daily allowance of Calcium. The calcium in milk protects teeth and bones. Protein is another key nutrient which milk is rich in - 8.6g.
- Almonds - Almonds are rich in B complex vitamins such as Vitamin B1, Vitamin B3, Thiamine, Niacine and Folate which plays an important role in brain development.[7]
Regional variants
Narsobawadi
Narsobawadi Basundi is a variant from Narsobawadi, Maharashtra. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced.[8][9][10][11]
See also
- Rabri, a thicker variant
References
- ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.
- ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.
- ^ "Basundi recipe-Indian dessert recipes". www.chitrasfoodbook.com. 14 February 2014. Retrieved 20 April 2020.
- ^ "Basundi Recipe - How to make basundi". 1 January 2015. Archived from the original on 4 January 2015.
- ^ "BASUNDI RECIPE-INDIAN DESSERT RECIPES".
- ^ "Basundi Recipe - How to make basundi | Sharmis Passions". Archived from the original on 4 January 2015. Retrieved 21 April 2015.
- ^ "Nutritional value in Basundi".
- ^ "|". www.maayboli.com.
- ^ "नरसोबाची वाडी | मिसळपाव". www.misalpav.com.
- ^ Narsobawadi Basundi Archived 2017-05-10 at the Wayback Machine
- ^ "Shree Karveer Niwasini Ambabai Mahalaxmi". www.mahalaxmikolhapur.com.
This page was last edited on 29 July 2023, at 02:32