To begin making the Basundi Recipe, we will first have to condense the milk. On a medium heat bring it to a boil. It is flavored with cardamoms and saffron. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. Add the sugar and stir continuously until the sugar dissolves. Remove the pan from heat and let the basundi cool. This prevents the milk from getting scorched. Shortcut method for making Basundi; You can add bread crumbs so that milk will thicken up quickly. Boil until the milk reaches a thick consistency. My aim is to help you cook great Indian food with my time-tested recipes. Serve chilled. 3. Garnish chilled or warm basundi with nuts. Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. 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. 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. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 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. 2. 2. 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. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … You may boil it for longer if you want it to be slightly more thick. Use full fat milk as it is the key ingredient to thick and delicious dessert. Dry fruits especially charoli (chironji) and some nuts like almond, pistachios, cashews are also added to Basundi. Remember to keep scraping the sides of the vessel when cooking. आवश्यक सामग्री - Ingredients for Basundi. Boil the milk in medium flame. Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. Once it comes to a boil, add saffron. Wow! Stir well and cook for a minute. Adjust the sugar according to your preference. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. Rinse a heavy bottom pot with little water. Add sugar and boil again. Pour the milk and bring to a boil. No I do not have a recipe book yet. Heat a wide, heavy-bottomed pan over medium flame. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. 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
Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. Comment document.getElementById("comment").setAttribute( "id", "a9eba67145c4143b81fd45fa2247992d" );document.getElementById("c5c5739200").setAttribute( "id", "comment" ); While I didnât make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. Method for making Basundi Sliver the blanched almonds, chop the pistachios and set aside. 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 … Transfer to a bowl and cool completely. Combine both and simmer for around 20 minutes on low heat. You made my life way lot easier. If you like it more sweet then you can add more su. How to Make Basundi. Do you have a book I can purchase with recipes? ð, Hi Kavitha Basundi also leaves enough room to experiment. 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. Wishing you all too a very Happy Navaratri. Glad it turned out good. servings. This will prevent milk from scorching as the water forms a protective layer between the pan and 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. Super simple and utterly delicious. 3. 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. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. How To Make Basundi Place milk over flamer to simmer. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Where as basundi is light and not as heavy as the rabri. दूध - 4 कप (1 लीटर) चीनी - 1/3 कप (70- 80 ग्राम) बादाम - 1 टेबल स्पून How to make basundi: Boil the milk in a heavy bottom kadai. Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. So today for lunch had Basundi with puris all by myself. It is easy to made and tastes very delicious. Adjust the amount of sugar to suit your taste. Almonds and pistachios add crunch to this rich , creamy basundi.
Almonds and pistachios add crunch to this creamy sweet. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. Instead of condensed milk you can use 3 cups full fat milk. But rabri is usually not served on its own. Read more.. So make up your mind what you wanna make My hubby isn’t fond of sweet but I am. Share. Making Basundi Recipe . Mix well, while stirring occasionally and scraping the sides of the pan. While making basundi on a stove top, use a heavy wide bottom pot. Show me for
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