Basundi | Gujrati Basundi

Gujarati Basundi is a rich and scrumptious sweet of thickened milk, very much alike to the north indian rabdi. Almonds and pistachios add mash to this rich sweet. Keep in mind to continue scratching the sides of the vessel when cooking, as that will make the basundi thick and grant a genuine rich surface.

Basundi

Readiness Time: 5 mins 
Cooking Time: 1.5 hrs 
Makes 4 servings

Parts

• 1/2 ltrs full fat milk 
• 3/4 mug sugar 
• 1/2 tsp cardamom (elaichi) powder 

For The Garnish

• a couple of almonds (badam) and pistachio bits 
• a couple of strands of saffron (kesar) strands 

System

• Heat the milk to the point of boiling in an expansive bottomed non-stay skillet. 
• Decrease the fire and cook on a moderate fire work the volume is diminished to half, for give or take 1 hour, while mixing every so often. 
• Include the sugar and cook a moderate fire for roughly 25 minutes or till the milk thickens like rabdi, blending constantly and scratching the sides of the dish. 
• Include the cardamom powder and cook on a moderate fire for an additional 20 minutes. 
• Serve warm or chilled, decorated with pistachio, almond bits and saffron. 

Varieties

Strawberry basundi

• After step 3, cool the basundi totally. 
• Include ½ tsp of lemon juice and ½ glass of cut strawberries and sugar if needed. 
• Blend well and refrigerate for no less than 1 hour. Serve chilled. 

Narangi basundi

• After step 3, cool the basundi totally. 
• Include ½ tsp of lemon juice and ½ container of orange fragments and 1 tbsp of orange squash. 
• Blend well and refrigerate for no less than 1 hour. Serve chilled.