Happy, happy Friday. It felt like an amazingly long week, therefore this friday feels much needed. Which means today’s recipe is special – the most amazing dessert, Basundi made from scratch. My absolute favorite place in Chennai to have Basundi is Hotel Sangeetha. No matter how full I was, I always had room for their Basundi. Anand and I really miss it here. I figured we need to indulge a little at home today before we go on our restaurant hopping spree during the weekend. hehe
Even though this takes a little bit of time – just one spoon from this heavenly bowl makes it SOOOO worth it 🙂
Fun fact: People think basundi and rabri are the same thing but there is a small difference. Even though both these milk puddings use the same ingredients, they are cooked differently.
Adapted from: Lemon in Ginger
Cook time: 40 minutes; Yields: 4 cups
- Full fat milk – 3 cups
- Sugar or condensed milk – 1 cup
- Saffron Strands – few
- Chopped almonds – to garnish
Take a wide bottomed pan, add in the milk. On high flame, bring the milk to a boil. As soon as it starts to boil and you can see a layer of cream on top, reduce the flame to medium and keep stirring the milk till it becomes about half the original amount. After about 20 minutes, you will see layers of cream forming on the edges, keep scrapping it into the boiling milk (this is what gives the basundi the yummy texture).
After the milk has been reduced to half, add in the sugar or condensed milk, saffron strands, cardamom powder and stir. The milk should have a grainy texture by now.
Boil for another 10 minutes. Turn off the heat. You can have it hot or refrigerate it for 2 hours and serve chilled.
Remember, it will thicken once you allow it to cool…
Garnish with finely chopped almonds and cashew before serving 🙂