BASUNDI

Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.

I had served with Puri to celebrate today's special day with my family 😊 On this auspicious day, let us not only seek Lord Vishnu's blessings but also thank him for everything he has given us in this lifetime.🙏 Happy Akshaya Tritiya to all my Insta families!🙏

You tube link:

https://youtube.com/shorts/9BAn-x2_Ups?feature=share

Ingredients:

· Full fat milk – 1 litre

· Slivered nuts (Almonds, Cashew nuts & Pistachios) – 1.5 tbsp

· Almonds, Cashew nuts & Pistachios – 2 tbsp (paste made using milk)

· Chironji (charoli) – 1 tbsp (optional)

· Sugar – ½ cup

· Saffron strands – 1 pinch

· Cardamom & nutmeg powder – ½ tsp

· Dried rose petals (for garnishing)

Method:

· Add milk to a non-stick heavy-bottomed and wide pan. Choosing a wide pan makes the cooking process a little faster.

· Heat on medium-high heat until it comes to a boil. Keep stirring while heating to avoid the milk from scorching at the bottom of the pan.

· Keep stirring at regular intervals, reduce the heat to medium-low. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.

· Add the almond, cashew and pistachios paste. This will help to thicken the milk a little faster.

· Cook for 1 to 1-½ hours until it is reduced to more than half and is thickened and creamy.

· Once the milk is thick and creamy, add slivered nuts, sugar, cardamom & nutmeg powder to the pan and cook for few minutes until the sugar is dissolved.

· Check for sugar and add more if required. Cook for another minute. Add saffron strands and give a good mix.

· Turn off the flame and cover it with a lid to avoid the formation of cream on top.

· Serve it hot, warm, or chilled. Garnish with more slivered nuts and dry rose petals.