Basundi Recipe- Indian Dessert

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Indians are known to be fans of milk based desserts . innumerable mithai shops in India boast of their burfis, kalakands, malai pedas etc. Milk is considered to be auspicious and thus used in liberally in our daily lives.
Milk any ways is one of the best source of proteins, calcium etc. Being Punjabi I love all milk products from almond and cardamom flavored chilled milk which my grand mother would make for us during winters and forced us to have during exams to keep us agile and attentive , sweet fragrant and freshly home made lassi, mouth watering kheer, or milk and badam halwa in the forefront of my never ending milk based desserts.
Lately Gujarat has been flavor of India for obvious reasons . and also Big B had been promoting Gujrat so beautifully , being Gujrat`s brand ambassador visited Gujrat . This has promped me to write about Gujrats favorite milk based rich creamy dessert called Basundi .the mere thought makes me salivate.

Basundi Recipe

Basundi is an India dessert mostly in Gujarat Bihar, Maharashtra, and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
double fresh 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 served chilled, often garnished with slices of dry fruits like almond and pistachios , although I personally liberally pur raisins in basundi
With stream of innovative chefs and home bread cooks , Basundi has evolved and many variations have emerged .Today we have, custard apple basundi, date basundi, chocolate falvored basundi, Angoori Basundi (infused with small rasgullas), jaggarry basundi and rose basundi to name a few .

As most of the milk based desserts such as kheer, burfi etc are used in religious and auspicious ceremonies . Basundi too is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj) etc .
While I visited Gujarat , one of my friends mother invited me over for dinner .On my request she made basundi for dessert as her recipe is talk of her town.She made the famous dessert with condensed milk . The first mouth full of the dessert made me want more and more as I had never eaten something like it before . She told me that this could also be eaten with puri(fried Indian bread) along with Chhole. I could imagine the royal feast with such a menu /On a lot of coaxing I was able to get the recipe out and here it is for you all to cook and savor.I can guarantee if you include it in your menu for your next party , people will sing all the way home with joy of this lingering taste.

Basundi Recipe

Basundi-Monish-Gujral

By Monish Gujral Published: October 4, 2013

  • Yield: 3-4 Servings
  • Prep: 10 mins mins
  • Cook: 20mins mins
  • Ready In: 30 mins

Indians are known to be fans of milk based desserts . innumerable mithai shops in India boast of their burfis, kalakands, malai …

Ingredients

Instructions

  1. Boil the milk in a thick wide bottomed vessel.
  2. Heat the milk in low flame ( If using an electric stove, the milk would easily stick to the bottom of vessel, so boil it in low flame) by stirring it continuously. After some when the milk is reduced to about 25% add the condensed milk and sugar.
  3. Stir continuously , after some time you will see thick layers of cream forming on top. Collect some of the cream layers and put it in a bowl separately
  4. Keep stirring the milk by pushing the layers to the side. When the milk is reduced to 50 to 60% add the cardamoms , almond essence ,and the collected cream layers and mix them gently ( be careful as not to break the cream layers).
  5. Finally garnish it with pistachios and a little saffron on top. Serve it chilled garnished with saffron strands

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Neeraja

    July 8, 2015 at 4:32 pm

    Delicious recipe

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