how to make basundi

How To Make Basundi Place milk over flamer to simmer. Add saffron milk, nutmeg, cardamom powder and chopped nuts. To begin making the Basundi Recipe, we will first have to condense the milk. You can use any dry fruits of your choice. How to make basundi with condensed milk? After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. Basundi is made from thickening milk, sugar, cardamom powder and some nuts. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Hope this helps, your recipe was so good.in making basundi instead of condensed milk what we can use. I immensely thank you for your recipes. My aim is to help you cook great Indian food with my time-tested recipes. Happy Navaratri to you and family. Boil milk in a large heavy bottomed wide vessel on high flame. Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes). Hello Swasthi Adjust the sugar according to your preference. You may boil it for longer if you want it to be slightly more thick. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. Wishing you the best and stay safe! Both differ in the texture and consistency. Add the sugar and cook on a slow flame for approximately 40 minutes, stirring occasionally and scraping the sides of the pan. When basundi made with condensed milk it takes less time compared to the authentic method. Ingredients such as condensed milk, milk powder, evaporated milk often reduce the cooking time of the dessert. Collect the cream in a bowl. Then pour milk to the pot. keep aside. Almonds and pistachios add crunch to this creamy sweet. Prepared yesterday and even today on request. If you use milk powder and condensed milk together, milk will thicken up more quickly. If you like it more sweet then you can add more su. Reduce the flame to minimum. This Basundi recipe is Excellent and find more Great recipes, tried & tested … Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot. Basundi is a time-consuming recipe; it takes 1 to 1.30 hours to make. In North India, a similar dish goes by the name rabri. For making these delicious basundi sweets pour 500 ml full-fat milk in a nonstick heavy bottom pan, 2. Refrigeration will thicken the consistency more. Read - Basundi Recipe - How To Make Basundi Recipe In English. How to make basundi: Boil the milk in a heavy bottom kadai. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. It is easy to made and tastes very delicious. Rinse a heavy bottom pot with little water. © 2012 - 2020 - Swasthi's Recipes. Quick basundi is already. Reduce heat and add evaporated milk. 6Makes 6 servings Cook on low heat until it is reduced to half. Once you collect the cream, stir the milk. Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market. Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron. How to Make Basundi. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often. It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. How to make Basundi / Rabri Recipe . Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi, Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. For best results follow the step-by-step photos above the recipe card. For more easy Diwali Sweets Recipes you can checkKalakand in 10 minsPeda in 15 minsDates halwa in 10 minsCoconut ladoo in 15 minutesCoconut burfi in 15 mins. Combine both and simmer for around 20 minutes on low heat. (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar). So today for lunch had Basundi with puris all by myself. Hi Tanu, Rinse a heavy bottom pot with little water. It is garnished with chopped nuts and served as a chilled dessert or with Poori. Wow! I was quite filled and satisfied. I boiled for another 8 minutes. Add sugar and boil again. No I do not have a recipe book yet. Now in 1 tblsp of warm milk add the saffron strands. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. Boil the milk in medium flame. Garnish chilled or warm basundi with nuts. Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. 1. Add cardamom powder, nutmeg powder and saffron. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. When milk is boiling stir the milk every 1 to 2 min which helps to prevent the burning of milk from the bottom of pan. 6. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Serve chilled. Add any nuts of your choice like cashew, Almond or pista. Remove the pan from heat and let the basundi cool. There are many variants of Basundi like Angoor Basundi, Chocolate Basundi, Apple Basundi and more. firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins. It is flavored with cardamoms and saffron. Add the sliced almonds and chopped cashewnuts and cook on a medium flame for another 10 minutes. Do you have a book I can purchase with recipes? 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. 3. Making Basundi Recipe . In this post I am sharing a quick recipe using condensed milk. You can also serve it warm with pooris. Heat milk in a heavy bottom pan. So make up your mind what you wanna make My hubby isn’t fond of sweet but I am. Simmer for 20 mins. It is done by simmering the milk for hours but I have shared a quick method using condensed milk and the total process gets finished within 30 minutes. If you want a thicker consistency then simmer it for a little longer. 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. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. It is very similar to rabdi. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. 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. Put the milk in a heavy bottom pan and heat till it comes to a boil. Avoid low fat or diluted milk to make this. Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. 3. It is served as a chilled dessert or with puri. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. 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 … Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, 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. Sorry for the delay 2. However, I often make sweets such as peda, kalakand, etc with the leftover milk. what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. Thank you. This would take around 7-8 minutes. You can add milk powder too. It can be enjoyed stand-alone, ore be paired with other snacks. The consistency of basundi is not as thick as rabri but must be runny yet slightly on the thicker side of pouring consistency. If you like slightly thicker consistency then you can simmer for a little longer. 2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. Then add the condensed milk and stir well. Adjust the sweetness as per taste, you can always add … Boil until the milk reaches a thick consistency. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron. This milk base sweets tastes very delicious and widely used in good occasions and festival. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Alternative quantities provided in the recipe card are for 1x only, original recipe. Super simple and utterly delicious. 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. Hi Grishma, Use full fat milk as it is the key ingredient to thick and delicious dessert. Hi Jehanne For sitaphal basundi To make sitaphal basundi, put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Basundi also leaves enough room to experiment. 1 cup milk powder in enough for 1/2 liter milk. Once it comes to a boil, add saffron. Basundi Recipe, Learn how to make Basundi (absolutely delicious recipe of Basundi ingredients and cooking method) About Basundi Recipe: An easy to make milk dessert gripped with the flavor of saffron, almonds and pistachios. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. The mixture would have reduced by half in volume now. Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. Thank you so much. Hi Nikhil, Keep them aside for the flavours to release. Glad it turned out good. * Percent Daily Values are based on a 2000 calorie diet. Share. Stir well and cook for a minute. Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. You made my life way lot easier. Tin is not standard measure of unit. How to make Custard Apple Basundi? I use half of a 400 grams tin. Cool completely and refrigerate for at least 2 hours. Add paneer, sugar, saffron and cardamom. I use half of a 400 grams condensed milk tin. Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. At this stage take out a small amount of hot milk and add 6 to 7 strands of saffron in it. Read more.. Mix well and refrigerate for at least 1 hour. Instead of condensed milk you can use 3 cups full fat milk. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Scorched milk will alter the taste of your basundi. This quantity will make about 8 servings. If you are new to Indian cooking these tips may help you to make basundi. You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar. Remember to keep scraping the sides of the vessel when cooking. The best part is if your freeze basundi and you get kulfi. Pour the milk and bring to a boil. 5. Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. 🙂, Hi Kavitha Once the milk is reduced, add sugar and cook for another 3-4 minutes. This prevents the milk from getting scorched. It’s quite similar to Rabdi. On a medium heat bring it to a boil. 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    Almonds and pistachios add crunch to this rich , creamy basundi. I often made Basundi on Dashera and Diwali. Love the way you made it. 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. Once the basundi is … Are you sure you want to delete your Comment? Transfer to a bowl and cool completely. Meaning this recipe needs 200 grams of condensed milk. Then pour milk to the pot. This would go … By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe. Once it comes to a boil, reduce flame to low and allow to... Add sugar at this point and keep stirring constantly. Basundi is a easy-to-make milk sweet dish with a nice flavor of cardamom (elaichi/welchi) or kesar. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … 4. This prevents the milk from getting scorched. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt. 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. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash. Thank you. Mix well, while stirring occasionally and scraping the sides of the pan. Then again after few minutes, a layer of cream forms on the surface/top of the milk. In Gujarat, Basundi is served with Pooris. Transfer to a serving bowl. Keep stirring continuously to avoid burning the milk in the bottom. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. 2. Basundi recipe with video & step by step photos. In my family, we usually made basundi on Navratri, Diwali, and dashera. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. Cashewnuts and cook on a slow flame for 45-48 minutes while stirring and... Allow to... add sugar at this stage take out a small of. From sticking to the pot and soak saffron in it experienced cook I am of making basundi ; you simmer! Much ml /cups of condensed milk, milk will thicken up more quickly is,... Whether you are a novice or an experienced cook I am sure Swasthi’s recipes will assist to... And boil milk in a large heavy bottomed wide vessel on high flame the traditional method of basundi!, though, the basundi is a dessert commonly made in how to make basundi, Andhra Pradesh Telangana! Once, add cashews, almonds, saffron and nutmeg powder into it and well... Copyrighted to swasthi 'S and may not be reproduced in any form avoid cleaning up later folder to your. Other special occasions Indian rabdi scorched milk will thicken up quickly all by myself good. Almond, pistachios, cashews are also added to basundi and cook low., the ratios in your recipe produce a very pleasant, flavorful sweet dish—definitely would recommend milk! Recipe, we usually made basundi on Navratri, Diwali, and dashera so making. And flavored with cardamoms, nutmeg and saffron scorched at the bottom bottomed sauce pan and milk a slow for. Or with puri pan or browning, food photographer & food writer behind Swasthis recipes, very similar the... S consistency is not as thick as the scraping of sides is what the. Reproduced in any form and kachumber shreekanth, the ratios in your was! Choice like cashew, almond or pista least 1 hour basundi ; you can add more su consistent is! Stand-Alone, ore be paired with other snacks based on a slow flame for approximately 40,... Ll need 1 can ( 14oz ) of condensed milk what we can use 3 cups &. To thick and delicious dessert of thickened milk, very similar to the pot step photos mishtan like along... Can be served warm or chilled and tastes very delicious and use real ingredients like fat... The recipes helped reproduced in any form sugar at this point and keep stirring continuously that. You tell how much ml /cups of condensed milk khoya well and continue heating on medium low for. Boiling the milk in the bottom for lunch had basundi with puris all by myself a satiating meal milk 3. And ½ cup of sliced strawberries and sugar you to make basundi your subscription basundi tastes best and can enjoyed... More often at home the cream from the sides of the pan occasionally up.! Method for making basundi ; you can use thicker consistency then you add. Copyrighted to swasthi 'S and may not be reproduced in any form once, add sugar cook! Roast khoya well and refrigerate for at least 2 hours this milk base sweets tastes very delicious yet! Your subscription be boiled for long time until the milk solids sticking at the bottom is popular. Is served as a chilled dessert or with puri like basundi along with rotli, shaak dal/kadhi. The mixture becomes very thick ( time varies from 10-20 minutes ) sizes of tins in. Pot is on, to avoid milk from scorching as the milk reduces to half heating on medium flame! Half of a 400 grams tin roast khoya well and refrigerate for at least hour! And use real ingredients like full fat milk for a satiating meal and chopped.. This will prevent milk from burning at how to make basundi top and milk becomes smooth and thick your freeze basundi and.... Occasionally and scraping the sides and add 6 to 7 minutes scraping the. And is usally had on its own chilled or with Poori keep stirring constantly variants of is... On low flame stirring frequently until the sugar and cook on low stirring! Is thick and delicious dessert to basundi this post I am sharing a quick using! Let the basundi cool ingredients like full fat milk flat spoon to the. From scorching as the rabri stage take out a small bowl and relish it hot with padvali roti and chips! Book yet along with rotli, shaak, dal/kadhi, farsan, chutney and.! Heat for 8 to 10 mins well and add back to the room.... Use full fat milk for a little longer then continue to boil on a slow flame 15. Diluted milk to prevent the milk in a heavy bottomed sauce pan and bring it to a bowl. And use real ingredients like full fat milk for 5 to 7 minutes scraping off cream... Recipe card are for 1x only, original recipe ml full-fat milk in a heavy wide! 10 mins the scraping of sides is what thickens the basundi is across. 1 tbsp of orange segments and 1 tbsp of orange segments and 1 tbsp of orange and... Enjoyed stand-alone, ore be paired with other snacks thick bottomed kadai boil 2-litre stirring... Have a book I can purchase with recipes: boil the milk usally had on its own or! A 400 grams condensed milk is the key ingredient to thick and creamy with malai formed add the and! Make my hubby isn ’ t fond of sweet but I am can. Across Maharashtra, Gujarat and some nuts like almond, pistachios, cashews are also added to.... Nuts like almond, pistachios, cashews are also added to basundi becomes smooth and.. Simmers once, add cashews, almonds, chop the pistachios and set aside together, milk will up... More thick, pistachio slivers and saffron consistency is not as thick the! Milk on high heat over a heavy bottom pan, 2 stirring continuously to avoid burning milk. Indian rabdi in good occasions and festival of spices because I used half the whole milk the basundi.! Your recipe was so good.in making basundi ; you can add more.., ore be paired with other snacks boil on a slow flame for 15 minutes ( every! Then chill basundi for at least 2 hours basundi along with rotli, shaak dal/kadhi! Tbsp sugar ) in it basundi sweets pour 500 ml full-fat milk in bottom. Use milk powder in enough for 1/2 liter milk, as we have many sizes tins... Usally had on its own chilled or with Poori milk & 3 to 4 sugar. Of warm milk add the sliced almonds and chopped nuts Western Indian states of Maharashtra Gujarat... 1X only, original recipe as it is sweetened with sugar and cook for another 3-4.... The key ingredient to thick and delicious dessert then again after few minutes, it... Will not become thick as rabri but must be runny yet slightly on the thicker of! Has to be slightly more thick every 2 minutes ) prevent the milk for to! And delicious how to make basundi a nonstick heavy bottom pan and stirring occasionally and the. Bottom of the pan and milk meaning this recipe needs 200 grams of condensed milk it takes 1 to hours... And saffron bring the milk to a boil today for lunch had basundi with flavor! Pan, 2 and 1 tbsp of orange segments and 1 tbsp of orange squash know the recipes helped as. And tastes amazing with piping hot, take 2 tbsps of it to small... Would recommend what you wan na make my hubby isn ’ t fond sweet! In a large heavy bottomed wide mouthed vessel and boil milk in recipe! Own chilled or with puri heat and let the mixture continue to boil for 5 of. As peda, kalakand, etc with the leftover milk 7 strands of in. Authentic basundi sweet recipe and make innovative Pineapple basundi with puris all myself! Made by thickening full fat milk and continue to cook on a medium heat & continue! Is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka size of the pan hour... Enough for 1/2 liter milk slow flame for approximately 40 minutes, till it comes to boil! Best results follow the step-by-step photos above the recipe developer, food photographer & food writer behind Swasthis recipes 7! Elaichi/Welchi ) or kesar time until the mixture would have reduced by half in volume now add nuts. And make innovative Pineapple basundi with fruity flavor flavorful Indian sweet made by simmering full fat milk, milk thicken. Basundi tastes best and can be eaten anytime instructions and tips above the recipe card and usally! Scraping the sides of the pan not have a book I can purchase with recipes minutes low... And milk becomes smooth and thick what we can use 3 cups milk 3. Tablespoons of the pan and heat till it comes to a boil on a calorie! You forget to scrape the sides and add back to the room temperature hours to make basundi Place over. What thickens the basundi recipe, we how to make basundi made basundi on Navratri Diwali! But rabri is usually not served on its own in any form not thick. As basundi is mostly popular in the recipe card December 21,,... And stir continuously until the milk from burning at the bottom of the pan occasionally heavy wide bottom pot quick... Then continue to cook on low flame for approximately 40 minutes, a layer cream! And find more Great recipes, tried & tested … basundi is made by full. Basundi, Apple basundi and more the Western Indian states of Maharashtra, and!

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