BASUNDI ( Creamy Indian Dessert)

INGREDIENTS:

            Milk – 1 litre

            Sugar – 100g

            Saffron/ Kesar – 6 strings

            Cardamom – ½ tsp

            Cashews – 5

            Badam – 5

 

METHOD:

1.    Take a thick bottomed deep pan and allow the milk to boil. Add saffron.

2.    Reduce the flame to low and keep on stirring at regular intervals.

3.    This helps to avoid browning and get burnt at the bottom of the pan.

4.    Scrap the milk solids sticking to the sides of the pan regularly and mix it with the milk. This will give a rich taste to the basundi.

5.    Mix the creamy layer that is formed while stirring regularly.

6.    After the milk reduces to half, add sugar and mix well.

7.    Add chopped nuts, cardamom and cook for another 5 minutes.

8.    Make sure the consistency is slightly thin because it will thicken when allowed to cool.

9.    Now tasty Basundi is ready and can be chilled and served.

10. The total cooking time will be 30 to 40 minutes.

Note:

            The colour of basundi varies according to the quantity of Saffron.

Check for sugar and also the consistency while serving. More milk or sugar can be added according to the need.