Basundi is a traditional Indian milk based sweet, known for its taste and texture. Milk is thickened by evaporating in low flame and then sweetened by adding sugar. It is further flavored by mixing saffron and cardamom. Even though it takes considerable time to prepare with patience, I love this sweet as no ghee is used. This tastes nice when it is chilled and served.
I used some pistachio and charoli seeds for garnishing. Charoli seeds are called as Sara Parupu in Tamil.
- Full cream milk – 1 litre (1000 ml)
- Sugar – ½ cup (adjust as per your taste)
- Charoli seeds – 1 table spoon
- Cardamom – 4 or 5 no (powdered)
- Pistachio – few
- Saffron – few strings
- Boil milk in low flame; you can see the cream of the milk is forming as a thick sheet (malai) slowly on the surface of the boiling milk; with a spoon gently pick this and collect in a cup.
- Let the milk boil continuously in low flame; stir the milk in between; repeat this process to collect 1 to 1½ cup (as much as possible) of cream or malai; it took approximately 30 minutes for me.
- In the mean time soak saffron strings in little warm milk and chop pistachio; dissolve saffron fully in the milk.
- When milk is reduced to one third in volume approximately, add sugar and stir; add dissolved saffron in the boiling milk; add also cardamom powder in the boiling milk and stir.
- Now add cream that is collected in the cup; switch off gas and mix; add some chopped charoli seeds, pistachio and mix.
- Garnish with remaining charoli seeds and pistachio. Refrigerate and serve chilled.
- Milk boiling time may be increased or decreased depending on the consistency you need.
- Use fresh milk with high fat content for better taste and texture.
- Use wide, flat bottomed, non-stick pan for better results.
I wish all my fellow bloggers, visitors “A Happy Tamil New Year” (“Eniya Vikuruthi Varuda Tamizh Puthandu Vazhthukal").
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