Basundi Recipe

Ingredients

For Instant method -1

• 2 cups milk (full fat)
• ½ tin condensed milk (milkmaid) (200 grams) (½ cup + 2 tbsps)
• 1 pinch nutmeg powder (jaiphal, optional)
• ¼ teaspoon cardamom powder (elaichi powder)
• 1 pinch saffron strands (kesar)
• ¼ cup mixed nuts – chopped almonds, cashews & pistachios

For traditional method – 2

• 4 cups full fat milk
• ¼ cup sugar (adjust to taste)
• ¼ teaspoon cardamom powder
• 10 saffron strands
• ⅛ teaspoon nutmeg powder
• 4 tablespoons nuts (8 cashews, 8 almonds, 8 pistachios)

Steps

How To Make Basundi – Method 1

1. Rinse a heavy-bottomed pot or pan before pouring in the milk. Bring it to the boil over medium heat.
2. Once the milk is hot, lift 2 tablespoons from the pot and use it to soak the saffron.
3. Bring the heat down to medium and boil for 5 to 7 minutes. Scrape the cream off the sides and return it to the pot as it cooks.
4. Stir often during the boil so the milk does not burn.
5. Pour in the condensed milk, then keep boiling over medium heat for 8 to 10 mins.
6. Continue stirring so the milk does not scorch. For a slightly thicker consistency, you can let it simmer a little longer.
7. The saffron milk, nutmeg, cardamom powder and chopped nuts are added next.
8. Give it a minute at a simmer, then turn off the heat. Taste and add more condensed milk if you prefer it sweeter.
9. Move to a serving bowl and let cool completely before refrigerating for at least 2 hours.
10. Add nuts as a garnish to chilled or warm basundi. Offer it as a chilled dessert or serve with poori.

Traditional Basundi – Method 2

1. Pour the milk into a heavy-bottomed pan and use medium heat to bring it to the boil.
2. Return the cream to the milk after scraping it from the pan sides.
3. Lower the heat slightly and keep boiling, stirring every few minutes, until about 2 cups of milk remain. Prevent the milk fats from burning on the bottom.
4. Slice the nuts and set them aside while the milk boils.
5. Use your fingers to crush the saffron before adding it to the milk.
6. Add the sugar and simmer a little longer, until the basundi smells good. Taste and use more sugar if needed.
7. Add the ground cardamom and nutmeg, mix thoroughly and let the basundi cool down.
8. Finish with a nut garnish. Serve warm with poori, or refrigerate for 2 hours and then serve.