Basundi Recipe is a traditional Gujarati milk pudding laced with the rich flavor of saffron and dry fruits. We are slowly and steadily creeping into the celebratory mood with all the Indian festivals lined up in the coming month. During the festive season we don’t mind to come out of our cocoon and share some light moments with the loved ones. In our family gleeful memories are often interlinked with good food. The jubilant moments are shared with each other over a table laid with delicious homemade food. And post every family meal sharing recipe notes is a ritual we hardly give amiss. Recipes shared by the aunts while relishing the bowl full of dessert are the part of my ancestral treasure. Their recipes are not accurate about the measurement or cooking time, some cooking instructions are missed while dictating, yet the end result is always satisfying. Sometimes, I wonder, maybe it is the years of cooking experience that make their vague recipe draft much more precise than a cookbook recipe.
Sometime, last year during one of such family dinner, an aunt who shifted to Gujarat years back, shared the Basundi recipe with us. The dessert that day was Ras Malai, which lead to the discussion about the similarity between Rabri and Basundi. Those like us who where unfamiliar with the Gujarati milk pudding, where voicing praises for Rabri. Eventually all the gourmands in the family joined the serious discussion about the two delicacies, while relishing each bite of chilled ras malai. Later, when the dust settled, in an almost whispering tone I requested aunt for the Basundi Recipe. Next minute, I was scribbling her specification about the recipe in the daily journal. The recipe which she shared with me was more like a blueprint of the Basundi. With little personal touch the recipe turned out to be a foolproof one, which definitely made it to the diary and off-course here on blog.
Here is the recipe of how to make Basundi:
- 1 liter full fat milk
- 5 - 6 green cardamom pods, crushed
- 12 to 15 pistachio, chopped
- 12 to 15 almonds, skin removed
- 1/4 tsp strands of saffron ( buy it here )
- a pinch of nutmeg powder
- 1/2 Cup sugar or to taste
- 1 tsp of pistachio slivers
- 1 tsp almond slivers
- few strands of saffron
- Organic dried rose petals
- To prepare basundi, soak saffron in 2 tablespoon of warm milk. Stir to combine and set aside.
- Pour remaining milk in a thick bottomed pan ( buy it here ) and heat over medium flame.
- Add the crushed cardamom pods, soaked saffron strands, nutmeg powder to the milk and stir to combine.
- Heat milk on a low-medium flame and bring to a gentle boil. Keep on stirring at intervals so that the mixture does not get browned or burnt from bottom.
- Now add sugar, stir to combine and let milk simmer over medium heat.
- Meanwhile, in a mixer ( buy it here ) make a dry coarse powder of pistachio and almond. Add this mixture in the milk and stir to combine.
- The basundi would begin to thicken. Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. Keep on stirring the basundi while it is simmering.
- Once Basundi reaches a thick yet pouring consistency. Turn off the heat. Transfer to a large serving bowl.
- Serve basundi warm or chilled garnished with dry fruits slivers, saffron and rose petals.