Basundi is a very popular Maharashtrian sweet. I have tasted many time and my sister is a big fan of this Basundi. I never made this at home and twice I planned to try but somehow it didn't happen. One of my Gujarathi friend taught me this recipe. I tried it immediately and this came out really very good :-) Basically this made by reducing milk to half and served with purisTry this easy recipe and enjoy with puris. Enjoy making this delicious Basundi :-)
INGREDIENTS:
Thick milk - 4 cups or 1 ltr
Sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Nuts - 2 to 3 tsp (Almond, Pista & Cashews)
Lemon juice - 2 to 3 drops
HOW TO MAKE:
Boil the milk in a heavy bottom vessel or in a kadai. Keep stirring the milk constantly till it becomes thick.
Add sugar and cardamom powder. Stir continuously and the quantity of the milk should reduce approximately half a litre.
Meanwhile, in a mixie add all the nuts and just give a gentle stroke. Add the grounded nut into the milk.
Cook for another 5 mins and stir continuously. Mix it it throughly. At the end add few drops of lemon juice and you can see the milk will give a grainy texture. Do not add more than 3 drops otherwise the milk will turned out watery. Turn off the stove.
Serve hot Basundi or cold. Refrigerate the same and it will last for 4 days.
Basundi is ready :-)
TIPS:
Use thick milk for this to avoid long time cooking.
Do not add more than 2 drops of lemon juice, and adding more juice will spoil the milk.
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