Shaswati Authentic Basundi is a popular and traditional Indian dessert, particularly in the western states of India, such as Gujarat and Maharashtra. It is essentially a sweet, thickened milk preparation that is flavored with cardamom and often garnished with various nuts like almonds and pistachios.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serving: 2 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
Ingredients for Basundi:
– 1 liter of full-fat milk
– 1 tablespoon of condensed milk
– 1 tablespoon of chopped almonds
– 1 tablespoon of chopped cashews
– 1 tablespoon of chopped pistachios
– 1 tablespoon of chironji seeds
– 2 green cardamom pods
– A pinch of nutmeg powder
– A pinch of saffron (kesar)
To garnishing the basundi:
– 1 tsp cashew nuts
– 1 tsp almond nuts
– A pinch saffron
How to make Authentic Basundi
1. Begin by pouring the full-fat milk into a heavy-bottomed saucepan.
2. Place the saucepan on medium-high heat and bring the milk to a boil, stirring continuously to prevent it from sticking to the bottom of the pan.
3. Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir the milk occasionally to avoid forming a skin on the top. Continue simmering the milk until it reduces to about half its original quantity. This process will take approximately 30-35 minutes.
4. While the milk is simmering, crush the green cardamom pods to release the seeds and crush them into a fine powder. You can use a mortar and pestle for this.
5. Soak a pinch of saffron (kesar) in a tablespoon of warm milk and set it aside. This will help to intensify the saffron’s flavor and color. (optional)
6. After the milk has reduced significantly and thickened, add the condensed milk, chopped almonds, cashews, pistachios, and chironji seeds. Mix well and continue to simmer for another 5-10 minutes until the nuts soften and the mixture thickens further.
7. Add the cardamom powder and a pinch of nutmeg powder. Stir well to incorporate the flavors.
8. Finally, add the saffron-infused milk to the basundi, giving it a beautiful yellow color and a subtle flavor.
9. Continue to cook for another 2-3 minutes, ensuring all the ingredients are well combined and the Basundi has reached the desired consistency. It should be creamy and thick.
10. Turn off the heat and let the Basundi cool to room temperature.
11. Once it has cooled, refrigerate the Basundi for a couple of hours to serve it chilled.
12. When serving, garnish with some extra chopped nuts and a strand of saffron, if desired.
Enjoy your homemade Authentic Basundi! This sweet Indian dessert is best served chilled and makes for a delicious treat.
Here, you can read it in Bengali – প্রকৃত বাসুন্দি
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