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Basundi


For the day 2 of Indian sweets,themed under Blogging Marathon #69 is Basundi.
Basundi is a popular Maharastrian sweet and mostly its accompanied with puris.But this sweet is available in most of the shops in Tamilnadu and its my favorite.
Basundi is sweetened,thick milk flavored with cardamom powder and saffron,garnished with lot of chopped nuts.I also used some sweetened condensed milk to get extra rich taste.Off to the recipe.............




                                               
                                         
                                                                              
                                                  Basundi

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Serves 2 (generously)


  
 Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
2.5 cups
Sweetened condensed milk
2-3 tbs
Sugar/sakkarai
3-4 tbs
Almonds and pistachios
2 tbs(finely chopped)
Cardamom powder/ellakai podi
a generous pinch
Saffaron/kungumapoo
few strands
 
  
  
 Method 
  • Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.
  • Now add the condensed milk and sugar.Let it simmer for another 5 minutes.
  • Now the milk is thickened,add in the chopped nuts and let it simmer it for another 2-3 minutes.Finally add the cardamom powder and saffron soaked milk.Mix it well and put off the flame.Refrigerate for an hour or two.
  • Serve it chilled.




  • Tastes better when it is served chilled.
  • The consistency of the basundi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
  • The color gets deeper after cooling as the saffron it getting soaked..

Enjoy........................





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com
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