Nasuha Blog

Basundi is a famous Traditional Indian dessert mostly made in the states of Gujarat and Maharashtra. It is basically thickened milk flavored with cardamom and rose water. A lot of variations of this dessert can be made giving it a new twist each time. Mangoes being in the season are my current favorite and I try to use them in different ways while cooking and baking. Tried this Mango basundi today and it came out superb. The combination of thickened milk and mango puree with a crunch from the dry fruits are perfect for a dessert. Here is the recipe to make Mango basundi.



All you need is

Full cream milk - 1 and 1\2 liters
Saffron - a generous pinch
Sugar - 2 tbsp ( you can adjust the sugar according to your taste )
Cardamom powder - 1\2 tsp
Mango puree - 1 cup
Slivered almonds, pistachios and cashew nuts - 1\4 cup



Method of preparation

Put the milk in a heavy bottom pan.
Heat till it comes to a boil.
Take 2 tbsp milk from it in a bowl.
Add saffron and keep aside.
Simmer the heat and let the milk thicken for almost 2 hours.
Keep stirring in between.
When the milk is reduced to 1\3 rd, add saffron soaked in milk, cardamom powder and sugar.
Cook for another 2-3 minutes.
Remove from heat and cool completely.
Add mango puree and slivered nuts.
Chill for a few hours before serving..

Notes

Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
The consistency of basundi is like that of condensed milk.
If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture.
Do not blend when the basundi is cold otherwise butter may separate.