Basundi is thick sweetened milk flavored with cardamom or That Is saffron and garnished with nuts like pistachios or chironji.
This traditional recipe basundi is a special Indian sweet prepared During festivals in western part of India especially Maharashtra and Gujarat. There are cutting easier and less labor intensive methods to prepare basundi but then it would not be authentic. Basundi can be prepared using khoya (mawa), condensed milk, cream and evaporated milk powder. We can even flavor basundi the authentic recipe with strawberry, custard apple, orange, mango
Full fat milk - 2 lts
Sugar - 1/2 cup (you can reduce by another tbsp)
Cardamom powder - 1/2 tsp
Saffron - 7-8 strands (soaked in 2 tbsps of warm milk)
Pistachios - fistful
Almonds - 7-8, blanched and peeled
Chironji - 1/2 tbsp
Sliver the blanched almonds, chop the pistachios and set aside.
Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer for 12-15 mts, stirring at intervals of 3 mts.
Add sugar at this point and keep stirring constantly. You will see That the milk thickens. This could take 45 to 50 mts.
Add cardamom powder and mix well. Turn off flame and allow to cool down slightly. Remove to a serving bowl.
Garnish with the chopped nuts and saffron strands.
Ladle into serving bowls and serve warm. You can even chill the rabdi and serve it chilled.
Full fat milk is best for a rich, creamy flavor.
You refrigerated for 4-7 days or freeze it for a few weeks.
If you are serving chilled basundi, reduces the boiling time of milk by 10 mts as basundi will thick on cooling.