Keep stirring the milk to prevent... 3. It’s quite similar to Rabdi. When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron. If you like it more sweet then you can add more su. Adjust the sweetness as per taste, you can always add … Boil the milk. Add cardamom powder, nutmeg powder and saffron. How To Make Basundi Place milk over flamer to simmer. I use half of a 400 grams tin. You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar. The grand gujarati thali is incomplete without mishtan like basundi along with rotli, shaak, dal/kadhi, farsan, chutney and kachumber. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron. To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil. Comment document.getElementById("comment").setAttribute( "id", "a9eba67145c4143b81fd45fa2247992d" );document.getElementById("c5c5739200").setAttribute( "id", "comment" ); While I didn’t make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. Heat a wide, heavy-bottomed pan over medium flame. In Gujarat, Basundi is served with Pooris. Transfer to a bowl and cool completely. Reduce heat and add evaporated milk. When basundi made with condensed milk it takes less time compared to the authentic method. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.See our basundi | gujarati basundi | how to make basundi, Preparation Time: 5 mins   Cooking Time: 118 mins   Total Time: 1232 hours 3 minutes    Once you collect the cream, stir the milk. Basundi is made during festivals and other special occasions. No I do not have a recipe book yet. Avoid low fat or diluted milk to make this. Remember to keep scraping the sides of the vessel when cooking. Transfer this to a deep bowl and cool completely i. E bring it to the room temperature. This would go … Then again after few minutes, a layer of cream forms on the surface/top of the milk. Basundi is popular across Maharashtra, Andhra Pradesh, Telangana, and Karnataka. How to make basundi with condensed milk? Basundi is a easy-to-make milk sweet dish with a nice flavor of cardamom (elaichi/welchi) or kesar. It is very important to use full-fat milk as it will provide the basundi a rich and. I boiled for another 8 minutes. Adjust the amount of sugar to suit your taste. On a medium heat bring it to a boil. 125 gm khoya is enough for 1/2 liter milk. Now in 1 tblsp of warm milk add the saffron strands. Basundi is famous Indian desserts. 4. Simmer for 20 mins. Basundi Recipe Video - How To Make Basundi - Basundi Receipe - … Adjust the sugar according to your preference. दूध - 4 कप (1 लीटर) चीनी - 1/3 कप (70- 80 ग्राम) बादाम - 1 टेबल स्पून Show me for If you use milk powder and condensed milk together, milk will thicken up more quickly. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. I was quite filled and satisfied. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. Thank you. By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe. In North India, a similar dish goes by the name rabri. You may boil it for longer if you want it to be slightly more thick. Hello Swasthi But rabri is usually not served on its own. For more easy Diwali Sweets Recipes you can checkKalakand in 10 minsPeda in 15 minsDates halwa in 10 minsCoconut ladoo in 15 minutesCoconut burfi in 15 mins. Keep it at the side for later … For best results follow my detailed step-by-step photo instructions and tips above the recipe card. (Also Read: Maharashtra's Favourite Misal Pav With A Tandoori Twist, Watch How To Make This Fiery Dish At Home) Basundi is a milky cousin of rabri. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Hi Tanu, Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka.It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. How to make Custard Apple Basundi? Heat milk in a heavy bottom pan. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. 3. Hope this helps, your recipe was so good.in making basundi instead of condensed milk what we can use. firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally. keep aside. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. आवश्यक सामग्री - Ingredients for Basundi. Love the way you made it. After that put in it about a half cup of water and simmer it for about 2 to 3 minutes. Hi Grishma, Both differ in the texture and consistency. Keep stirring the milk to prevent the milk solids sticking at the bottom. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. Tin is not standard measure of unit. Garnish chilled or warm basundi with nuts. Keep collecting the cream (palada) until the milk reduces to half its original quantity. Once the milk is reduced, add sugar and cook for another 3-4 minutes. Method for making Basundi Sliver the blanched almonds, chop the pistachios and set aside. This prevents the milk from getting scorched. Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required. You’ll need 1 can (14oz) of condensed milk for 5 cups of milk. Super simple and utterly delicious. Basundi recipe with video & step by step photos. Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. 6Makes 6 servings Once the basundi is … what gives the texture to the basundi: now continue cooking this: it will get thick: once it get thick as per your liking: remove it from heat: add in some cardamom powder: and lots of chopped nuts: sprinkle some saffron: mix well: pour this into a bowl or jug: put it in fridge to chill: if it gets thick as cooling, you can add some more milk to make it thin: enjoy each mouthful: share this. basundi | gujarati basundi | how to make basundi Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Keep stirring continuously to avoid burning the milk in the bottom. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Wishing you all too a very Happy Navaratri. Wishing you the best and stay safe! Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt. Boil until the milk reaches a thick consistency. Overall, though, the ratios in your recipe produce a very pleasant, flavorful sweet dish—definitely would recommend! Once it comes to a boil, add saffron. Remove the pan from heat and let the basundi cool. It is similar to rabdi.. Add the cardamom powder and cook on a slow flame for 10 minutes. It is done by simmering the milk for hours but I have shared a quick method using condensed milk and the total process gets finished within 30 minutes. Scorched milk will alter the taste of your basundi. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. * Percent Daily Values are based on a 2000 calorie diet. How to make Basundi / Rabri Recipe . Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. Rinse a heavy bottom pot with little water. Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Happy Navaratri to you and family. Add saffron milk, nutmeg, cardamom powder and chopped nuts. Shortcut method for making Basundi; You can add bread crumbs so that milk will thicken up quickly. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor. At this stage take out a small amount of hot milk and add 6 to 7 strands of saffron in it. For sitaphal basundi To make sitaphal basundi, put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot. It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. Ingredients such as condensed milk, milk powder, evaporated milk often reduce the cooking time of the dessert. Boil milk in a large heavy bottomed wide vessel on high flame. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Cardamom flavoured basundi tastes best and can be eaten anytime. Keep stirring to prevent the milk from getting scorched. This milk base sweets tastes very delicious and widely used in good occasions and festival. If you are new to Indian cooking these tips may help you to make basundi. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. I use half of a 400 grams condensed milk tin. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. So today for lunch had Basundi with puris all by myself. Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins. This quantity will make about 8 servings. It is flavored with cardamoms and saffron. It is very similar to rabdi. Keep them aside for the flavours to release. This prevents the milk from getting scorched. How to make basundi 1. Put the milk in a heavy bottom pan and heat till it comes to a boil. If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card. Serve chilled. For making these delicious basundi sweets pour 500 ml full-fat milk in a nonstick heavy bottom pan, 2. Basundi is made from thickening milk, sugar, cardamom powder and some nuts. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. 3. For my oats, I used 1 cup whole milk, 2 tbsp cream cheese, 1/3 cup skyr (Icelandic version of Greek yogurt), 1/2 cup rolled oats, 1 tbsp chia seeds, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 1/8 tsp ground cardamom, a pinch of nutmeg, and a tablespoon each of chopped almonds, pistachios, and cashews. Basundi also leaves enough room to experiment. Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash. Add any nuts of your choice like cashew, Almond or pista. While making basundi on a stove top, use a heavy wide bottom pot. Wow! Do you have a book I can purchase with recipes? In my family, we usually made basundi on Navratri, Diwali, and dashera. Then pour milk. Following is all that you need to make basundi: Milk and condensed milk: It is advised to use whole cream milk for the milk-based desserts. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. After it simmers once, add cashews, almonds, saffron and nutmeg powder into it and mix well. Pour it in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal. 1 cup milk powder in enough for 1/2 liter milk. 2. Quick basundi is already. Rabri has a more thicker consistency than basundi and has layers of milk cream in it and is served usually with rasmalai, shahi tukra, malpua etc. Then pour milk to the pot. Almonds and pistachios add crunch to this rich , creamy basundi. It is garnished with chopped nuts and served as a chilled dessert or with Poori. However, I often make sweets such as peda, kalakand, etc with the leftover milk. Add the sugar and stir continuously until the sugar dissolves. Serve as a chilled dessert or with poori. After step 4, cool the basundi completely. 3. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often. Cool completely and refrigerate for at least 2 hours. Take a heavy bottomed wide mouthed vessel and boil milk. Rinse a heavy bottom pot with little water. 2. Then pour milk to the pot. servings. Add the sliced almonds and chopped cashewnuts and cook on a medium flame for another 10 minutes. You made my life way lot easier. Refrigeration will thicken the consistency more. It is served as a chilled dessert or with puri. Where as basundi is light and not as heavy as the rabri. © 2012 - 2020 - Swasthi's Recipes. And then add flavorings and nuts. Sorry for the delay Making Basundi Recipe . Prepared yesterday and even today on request. Mix well and refrigerate for at least 1 hour. Instead of condensed milk you can use 3 cups full fat milk. Glad to know the recipes helped! Read - Basundi Recipe - How To Make Basundi Recipe In English. Gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. To begin making the Basundi Recipe, we will first have to condense the milk. You can use any dry fruits of your choice. The mixture would have reduced by half in volume now. Add the sugar and cook on a slow flame for approximately 40 minutes, stirring occasionally and scraping the sides of the pan. I am an Indian student in the USA currently and thanks to you because I prepared each and every dish for 3 years from a novice to expert level seeing your website. Share. Once it comes to a boil, reduce flame to low and allow to... Add sugar at this point and keep stirring constantly. Pour the milk and bring to a boil. Hi Jehanne For best results follow the step-by-step photos above the recipe card. Cook on low heat until it is reduced to half. Use full cream milk to make basundi. Almonds and pistachios add crunch to this creamy sweet. 1. Mix well, while stirring occasionally and scraping the sides of the pan. Subhadra's Best Of Vegan Recipes Volume 1, What To Cook When U Dont Know What To Cook, बासूंदी रेसिपी | गुजराती बासुंदी | बासुंदी बनाने की विधि |, calories for Basundi ( Gujarati Recipe) Recipe - How To Make Basundi. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. 🙂, Hi Kavitha Hi Nikhil, It can be enjoyed stand-alone, ore be paired with other snacks. Alternative quantities provided in the recipe card are for 1x only, original recipe. Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. If you like slightly thicker consistency then you can simmer for a little longer. Make sure the size of the pot is twice bigger, to avoid any spills. Thank you. Roast khoya well and add it in boiling milk. You can also serve it warm with pooris. 5. I often made Basundi on Dashera and Diwali. Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. Please respond to my email. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Take a tablespoon of milk and soak saffron in it. Welcome Ron Directions for the procedure: how to make basundi The directions for the recipe are: Initial Steps: 1) First of all, take a non-stick pan and rinse it with water. The consistency of basundi is not as thick as rabri but must be runny yet slightly on the thicker side of pouring consistency. Combine both and simmer for around 20 minutes on low heat. Thank you so much. You can add milk powder too. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring … Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins. It prevents the milk from burning at the bottom. Dry fruits especially charoli (chironji) and some nuts like almond, pistachios, cashews are also added to Basundi. It is easy to made and tastes very delicious. Basundi Recipe, Learn how to make Basundi (absolutely delicious recipe of Basundi ingredients and cooking method) About Basundi Recipe: An easy to make milk dessert gripped with the flavor of saffron, almonds and pistachios. The best part is if your freeze basundi and you get kulfi. The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time. Add paneer, sugar, saffron and cardamom. Reduce the flame to minimum. Basundi ( Gujarati Recipe) Recipe - How To Make Basundi, To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi, Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. 6. Meaning this recipe needs 200 grams of condensed milk. Scrape off the cream that sticks on the sides and add back to the pot. (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar). I immensely thank you for your recipes. Are you sure you want to delete your Comment? I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. Basundi Recipe / How To Make Basundi, with step by step pics and a short YouTube video.It is an Indian dessert famous in the western states of India like Maharashtra, Gujarat etc. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the North Indian rabdi. 2. Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes). Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Transfer to a serving bowl. Add sugar and boil again. Collect the cream in a bowl. Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. Glad it turned out good. 4. 2) Now, add the whole of the full-fat milk into the pan and over the high flame, let it become to a boil. If you want a thicker consistency then simmer it for a little longer. This would take around 7-8 minutes. How to make basundi: Boil the milk in a heavy bottom kadai. So make up your mind what you wanna make My hubby isn’t fond of sweet but I am. There are many variants of Basundi like Angoor Basundi, Chocolate Basundi, Apple Basundi and more. When milk is boiling stir the milk every 1 to 2 min which helps to prevent the burning of milk from the bottom of pan. Then add the condensed milk and stir well. Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for atleast 5-7mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides. Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market. Stir well and cook for a minute. 1. How to Make Basundi. Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). Use full fat milk as it is the key ingredient to thick and delicious dessert. Glad it turned out good. Read more.. In this post I am sharing a quick recipe using condensed milk. This Basundi recipe is Excellent and find more Great recipes, tried & tested … Boil the milk in medium flame. Basundi is a time-consuming recipe; it takes 1 to 1.30 hours to make. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. Decades of experience in practical Indian cooking these tips may help you cook Great Indian food with time-tested. Saffron milk, it prevents milk overflowing, as well as getting burnt use any fruits. Behind Swasthis recipes quick recipe using condensed milk and continue to boil for 5 to 7 mins stirring! Grams condensed milk for 5 to 7 mins, stirring often, Apple basundi you... A nice flavor of cardamom ( elaichi/welchi ) or kesar every 2 minutes ) without like. With almond, pistachios, cashews are also added to basundi to use, as have... 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