Basundi

Name: Basundi
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 260 servings
Cuisine: Indian (Gujarat)
Ingredients: Whole milk: 1 liter; Condensed milk: 200ml; Cardamom pods: 4 (cracked); Nutmeg powder: ⅛ tsp (0.5g); Saffron strands: 6-8; Almonds: 20g (blanched, sliced thin); Pistachios: 10g (sliced thin); Ghee: 10ml

🟢 Veg🌾 Gluten-free📊 Medium

Traditional Recipe 3: Basundi recipe

⏱️5 minPrep

🔥40 minCook

🕒45 minTotal

🍽️260Serves

🧺 Ingredients

👩‍🍳 How to make Basundi

Pour whole milk (1 liter) into heavy-bottomed wide pan.
Bring to boil on high heat (190°C) over 8-10 min.
Add cracked cardamom pods.
Reduce heat to medium (150°C); let milk simmer 25-30 min.
Milk should reduce to about 600ml (to ⅗ original volume). Stir occasionally to prevent skin formation.
When thickened to creamy consistency, add condensed milk (200ml); stir well.
Add nutmeg powder; mix thoroughly.
Soak saffron in 2 tbsp warm milk; pour into basundi.
Stir well; turn off heat.
Serve warm or chilled, garnished with sliced almonds and pistachios.
Should be creamy, slightly thick, aromatic with cardamom.

📖 Cultural notes

Basundi is reduced milk dessert, served warm or cold, traditional for celebrations. ---

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