Basundi / How to make creamy Basundi

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First thing which comes to our mind when you hear “Basundi” is “What is the difference between basundi and rabdi?” Yes! there is a difference between them though both desserts use same ingredients. Both differ in colour and texture. Rabdi is usually thick in texture and the malai (cream layer) present in this is is not as creamy as that of Basundi. We do not need to scrap out the milk solids which sticks around the pan. Instead we let the milk to boil and reduce to half the original quantity by stirring continuously. This gives the exact texture we would need. Basundi is comparitively thinner than Rabdi. Rabdi is usually served with Malpua or Dry jamoon and is popular in North India. Basundi is famous and a festive sweet from Maharashtra and Gujarat. These are usually served warm with pooris. The ground almonds gives the dish an outstanding flavour.

I personally love this sweet very much. Though I do not make this quite often because of the calories in it, but ones in a while I break the rules 🙂

I have shared the traditional method of preparing basundi which is a little time consuming but its worth the time and efforts. There is also a quick version in which we use Condensed milk, regular milk, sugar and chopped nuts. This can be made in less than half an hour. I shall make and write on them sometime soon

You can also look at my other recipes like Rabdi, Breadpockets in Rasmalai milk, Gulab jamoon, Shahi-tukra,Vermicelli payasam, Palada payasam, Rosy halwa, Carrot payasam

Ingredients:

Full Fat milk – 1 litres

Sugar – 5 tbsp

Almonds – 6 to 8

Almond milk powder / Badam milk powder – 1 tsp (optional)

Chopped nuts – a handful

Nutmeg – 1/8 tsp (freshly grated or a pinch of nutmeg powder)

Cardamom powder – 1/4 tsp

Method:

Part 1 : Soaking almonds

Part 2 : Boiling and adding other ingredients.

Part 1 : Soaking almonds

  1. Soak 6 to 8 almonds in a cup of water overnight.
  2. Next morning, discard the water
  3. Peel the skin of almonds
  4. Grind the almonds to a fine but little coarse paste
  5. Set aside

Part 2 : Boiling milk and adding other ingredients

  1. Use a heavy bottomed pan only
  2. In the pan, add milk and sugar.
  3. Bring this to boil.
  4. Reduce the flame to medium and keep stirring gently but after every 3-4 minutes till it reduces to half its quantity.
  5. Add blanched and ground almond paste to this
  6. Mix everything gently.
  7. Add chopped nuts, cardamom powder, badam milk powder and grated nutmeg to the milk.
  8. Mix well and turn off the gas flame.
  9. If you are serving this with poori, serve it warm or else chill it before you serve if you are serving this as a dessert.

Tips:

  • If you find chironji in supermarkets, add them to the above recipe. They give authentic taste and look
  • Adding Badam powder is optional. You can always skip them. I use them for the aroma
  • Do not use raisins. They spoil the taste
  • I have used chopped almonds, pistachios and cashews for the above recipe. You can add any combination of dry fruits.

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