INGREDIENTS
•
2 litre milk, full cream
•
2 tbsp cashew /, chopped
•
½ cup sugar
•
2 tbsp almonds /, chopped
•
2 tbsp pistachios, chopped
•
¼ tsp saffron
•
¼ tsp cardamom powder
INSTRUCTIONS
• firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally.
• once the milk comes to a boil, add 2 tbsp chopped cashew, almonds and pistachios.
• stir well making sure milk doesn't stick to the bottom.
• boil the milk on low flame for 30 minutes or till milk reduces.
• keep stirring in between to avoid sticking till the milk reduces to quarter.
• now add ½ cup sugar and ¼ tsp saffron and mix well.
• boil for another 5 minutes or till the milk thickens completely.
• now add ¼ tsp cardamom powder and mix well.
• finally, serve basundi chilled or hot garnished with few dry fruits.
notes:
• firstly, make sure to boil the milk on low to medium flame to prevent from burning.
• also, basundi thickens once cooled completely, so adjust the consistency as required by adding milk before serving.
• additionally, use ½ cup condensed milk instead of sugar to reduce the cooking time of basundi.
• finally, basundi taste great when served chilled and prepared more creamy.
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