Friday, April 24, 2015

Basundi

I often have those days when I want to make a dessert, but don't want to take hours together for creating a grand masterpiece of deliciousness. Especially when I am having guests over, I would like to rely on recipe that are ‘mess free’, quick and preferably the ones that can be prepared in advance without having my guests to see the crime scene that my kitchen would turn out to be while I am cooking.

So either you are having those ‘need a dessert in a hurry’ cravings or having your friends over whom you want to really please – this is the recipe for you!


I cannot assure you that this can be made in a blink of an eye. But I can definitely assure you that it is insanely simple with no complex procedure yet tastes absolutely brilliant – like you put more efforts than you actually did!





Recipe reference: Madhura's Recipe

Ingredients:


1. Whole milk - 1 cup

2. Dry Fruits - assorted (cashews, almonds, pistachios) - finely chopped
3. Evaporated Milk - 2 cans (I used 2 12oz cans), available in any supermarkets
4. Sweetened Condensed Milk - 1 can ( I used 12oz can)
5. Grated Khoya - 1/4 cup, optional, available in any Indian grocery store
6. Sugar - optional, as required.
7. Cardamom powder - as required
8. Few strands of saffron - for garnish


Method:

1. Boil 1 cup of milk along with the dried fruits on a low to medium flame.
2. Add 2 cans of evaporated milk and 1 can of sweetened condensed milk and give it a good stir.
3. Allow the mixture to boil for 10 minutes.Keep stirring at regular interval.
4. Give a quick taste test. If you find it too sweet for your liking, add some more milk. If you need it to be sweeter, add some sugar and mix well. Allow it to boil for 2 more minute so it is completely dissolved.
5. Traditionally Basundi is made by boiling milk for long hours and so the milk solids get collected which adds to the grainy texture. Since this is the cheat version, you may have to add the grated khoya and boil for 10 more minutes.

** If khoya is not available, you can skip it. It tastes equally good although the grainy texture enhances the taste just a little more.


6. Add cardamom powder and give it a good mix. Garnish with saffron

7. Let it come to room temperature and refrigerate at least for few hours before serving. It is best served after refrigerating overnight so it becomes thick and creamy.



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