Basundi is a Gujarati milk dessert very similar to Kesar Rabdi in essence. Basundi recipe requires time and patience, but the end result is definitely worth it. Take my word for it and give it a try once. Here's How to make Basundi.
Basundi is a famous sweet dish Gujarat, Maharashtra and some parts of karnataka. It is often made during festivals such as Kali Chaudas and Bhai Dooj. It is a sweet delight with a creamy texture, bits of pistachios and almonds, seasoned with saffron and cardamom. This is a calorie counted, quick but authentic basundi sweet recipe. There are many milk based sweet dishes on mytastycurry like carrot kheer, dry fruit milk, paneer ki kheer, many more which will give you both pleasure of having sweets and having milk.
Anything in a limited quantity is okay and milk has a lot of nutrition as well. I mean that overdose is definitely not a good habit for the long run. So, try and plan out your weekly meals where you can count your calories and be sure of what your daily intakes.
The traditional Basundi recipe is made by reducing full cream milk to half of its original quantity by constant stirring and dedication. That takes about one and a half hours! But there is shortcut too, you can make Basundi with condenced milk which takes less time than the regular basundi recipe. My family likes to have it chilled but it tastes equally great when served warm . When family visits me, they love the old and authentic recipes. It gets me excited to get their pleasant and honest feedbacks on my recipes.
I like making basundi as a sweet drink in summers. If you have some extra milk, it is a good idea to turn it into a flavoured milk it is tasty and healthier than many drinks recipes. I know this is quite rich in terms of calories but if you have a glass of Basundi for breakfast, it keeps you full for a good amount of time.
There is a reason why Indian sweets are developed around milk. Milk provides nine essential nutrients for the body including vitamin D! Milk builds bone strength which is important especially for kids and women. The calcium, potassium and magnesium in milk help maintain the blood pressure. Potassium also helps for Stroke prevention.
Like all the benefits of milk are not enough, the dry nuts - pistachios and almond have a tonne of nutrition value themselves. This is a good way to take your daily nutritions to maintain a healthy lifestyle. If you are concerned about the sugar, switch it with a sugar alternative of your choice or it tastes good even unsweetened.
If you are not particularly worried about the calorie intake, basundi with jalebi is one of best Gujarati breakfast you can have. if you have a sweet tooth and love desserts in any form Basundi with poori is a great sweet and savory combination. It is served in earthen mugs called kulhads in the local sweet vendors across Gujarat and Maharashtra. Gujarat is very well acknowledged worldwide for its milk production and innovative milk based sweets. An example is right here.
There are many innovative ideas I can think of for making basundi like the addition of a fruit topping. You can make Sitaphal Basundi and angoor basundi which are famous variations. As all good things begin from home I think of sticking to the purely authentic Gujarati way of making it. Any dish tastes great when made with its original and simple recipe.
I read somewhere that you can make Basundi in a microwave oven. But I personally have never tried it. It would give you some extra time to relax while it does all the efforts. I might try making microwave Basundi Recipe one day, till then I will stick to my regular traditional basundi recipe.
Basundi Recipe - Recipe Notes
- While Cooking basundi, scraping the sides of the vessel is important as it adds malaidar texture.
- You can mix in the kesar (saffron) while reducing the milk if you like the enriched flavour of saffron. If you are one of those who likes just a little hint of saffron, sprinkle it on top when it is ready.
- You can use dry fruits of your choice as this basic flavour blends well with any fruit or dry fruits.
- If you are making this in a microwave oven, don't fill the bowl to the brim. Keep the contents at least till half to avoid spillage.
- Any dish with milk needs to be given the required attention and constant stirring or else the milk burns.
How to Make Basundi
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- 6 cups milk
- A pinch saffron strands
- 2-4 tablespoon Sugar as per your taste
- 2 tablespoon Pistachio Chopped
- 2 tablespoon Almonds chopped
- 2 tablespoon Rose Petals optional
- Heat milk in a pan and cook till it is reduced to ¾th Keep stirring occasionally.
- Add Sugar and mix well. Add saffron, mix and cook till the mixture thickens slightly.
- Garnish with mixed nuts and rose petals ,serve warm or chilled.