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.

Masala Chai...Although I don't drink tea on a regular basic, my family is addicted to it. My mom and dad needs a hot cup of masala chai first thing in the morning. Their day does not start without a kadak chai ki pyali  ( a strong cup of tea ) and so is the case with many Indians. Chai is an integral part of Indian life style and each house hold has it's own measurements and method, although milk, sugar and tea leaves remains a constant. This Chai masala is a blend of various spices which gives the Chai a unique flavor. You can store it in an airtight container and can add a little bit of it to you tea. I will be sharing the method to make the India chai very soon. Here is the recipe to make the masala for chai.


Preparation time - 10 minutes
Making time - 5 minutes
Yields - 1 cup powder

All you need is

Cloves - 1\4 cup
Green cardamom - 1\4 cup
Cinnamon stick - 1\4 cup
Black peppercorns - 1\4 cup
Dried rose petals - 2 tbsp
Fennel seeds \ Saunf - 2 tbsp
Dry ginger powder - 2 tbsp
Nutmeg \ jaiphal - 1 ( crushed )



Method of preparation

Mix all the ingredients in a blender and blend to make a coarse powder.
Store in an airtight container for up to 2 months.
Use 1\4 tsp of this powder for 2 cups of Indian masala chai.

Recipe of Masala Chai Here.

Looking for some healthy and delicious recipe for your breakfast? Look no further. This banana, strawberry and orange shake is a healthy option for breakfast and is delicious too. I have used fresh orange juice for the shake, but you can use canned juice too. So enjoy this shake while strawberries are still in the season. Here is the recipe.


All you need is

Banana - 2 cups ( chopped )
Strawberries - 2 cups ( chopped )
Orange juice - 1 cup
Milk - 4 cups ( chilled )
Honey - 4 tsp


Method of preparation

Blend banana, strawberry and orange juice in a blender to make a smooth paste.
Add milk and honey and blend to mix well.
Serve in glasses.
Garnish with mint sprigs.
Serve chilled.

Phirni is a traditional Indian dessert where grounded rice is cooked with milk till it is creamy and thick. Usualy kesar and cardamom are added to enhance the flavor of phirni. I have already made a kesar ilachi phirni before, so this time though to flavor it with rose. Gulab phirni came out very delicious. It was rich and creamy with a subtle flavor from the fresh rose petals and rose water. Here is the recipe.


All you need is

Full cream milk - 1 liter
Rice - 1\4 cup
Rose petals - 2 tbsp ( chopped, use the petals of local variety of rose. The hybrid ones doesn't have good flavor and smell )
Sugar - 1\2 cup
Rose water - 1 tsp
Slivers of almonds and pistachios for garnishing



Method of preparation

Soak rice in 1\2 cup of water for 3-4 hours.
Grind in a blender to make a coarse paste.
Heat the milk in a heavy bottom pan.
When the milk comes to a boil, add the ground rice.
Keep stirring to avoid the rice sticking at the bottom of the pan.
Simmer the heat and cook for 30-40 minutes, till phirni thickens.
Keep stirring in between.
Add sugar and rose water and cook for another 3-4 minutes.
Transfer the phirni in the serving bowl.
Garnish with almond and pistachios slivers and a few rose petals.
Chill in the refrigerator for a few hours before serving.

Note

The consistency of phirni is much thicker than the kheer.
So cook it accordingly.
It will thicken further after cooking so keep that in mind.
Keep stirring in between to avoid burning from the bottom.
Phirni is best served in clay pots.

Chuhare aur chirongi ka doodh is a drink made specially in winters and is served hot. It is very nutritious and is very easy to make. Here is the recipe.


All you need is

Chuhare \ Dry dates- 6
Chironji nuts - 2 tbsp
Milk - 1 liter
Sugar  2 tsp


Method of preparation

Heat water in a pan.
When the water starts to boil, add chuhare.
Cook for 2-3 minutes.
Remove from heat and let it cool.
Drain the water.
Cut the chuhare into pieces and discard the seed.
Heat milk in a pan.
Add chuhare pieces and chironji.
Cook for 10-12 minutes on low heat.
Strain the milk in a pan.
Blend the chuhare and chironji in a blender to make a smooth paste.
Add the paste in the milk.
If the milk is too thick, add some more milk.
Heat the milk again till it boils.
Serve hot.

Besan badam doodh is a healthy drink to have during winter seasons. It's a very easy to make recipe and very delicious too. Here is the recipe.


All you need is

Ghee - 1 tsp
Besan \ Chickpea flour - 3 tsp
Almonds - 15-20
Milk - 3 cups
Sugar - 3 tbsp ( You can adjust it according to your taste )
Cardamom powder - 1\2 tsp
 Dry fruits ( slivered ) and saffron strands for garnishing



Method of preparation

Soak the almonds in hot water for about an hour.
Peel and grind in a blender to make a smooth paste.
Add little milk if required.
Heat ghee in a heavy bottom pan.
Add besan and fry on low heat till slightly browned.
Add milk, sugar, badam paste and cardamom powder.
Cook for 10-5 minutes on medium heat.
Keep stirring in between.
Pour in glasses.
Garnish with dry fruits and saffron strands.
Serve hot.