Indian sweets recipes: Basundi
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Gulab Jamun
Basundi
Popular in Maharashtra and Gujarat, Basundi is a rich and creamy dessert made by simmering full-cream milk and flavouring it with cardamom, saffron, and nuts. It is often prepared during festivals and special family gatherings.
Ingredients
(Serving for 4 to 5 persons)
Full-cream milk: 1 litre
Sugar: 4 to 5 tsp
Saffron strands: 8 to 10
Cardamom powder: ½ tsp
Chopped nuts: 2 tsp
Nutmeg powder: a pinch
Step 1
In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and let it simmer, stirring frequently to prevent sticking or burning.
Step 2
Continue simmering until the milk thickens and reduces to about ¾ of its original quantity. Scrape the cream from the sides and mix it back into the milk for richness.
Step 3
Soak saffron in 1 tsp of warm milk and add to the pan. Stir in sugar and let it dissolve completely. Add cardamom powder, nutmeg powder and half of the chopped nuts. Mix well and simmer for an additional 2 minutes.
Step 4
Let it cool slightly before serving warm or chill for a few hours and serve cold. Garnish with remaining nuts before serving.
