If a late night sweet craving hits, there is no need to step out, a rich and creamy basundi can easily be made at home. This traditional milk based dessert, flavoured with dry fruits and cardamom, is loved across age groups for its rich taste. With the right technique, the same basundi can turn out just as thick and creamy as the one served in restaurants. Here is the complete method along with the trick that gives it that perfect texture.
Ingredients needed for basundi
- Milk - 2 litres (full fat)
- Saffron - 3-4 strands
- Sugar - 3/4 cup or around 150 grams
- Pistachios - 4 (finely chopped)
- Almonds - 4 (finely chopped)
- Cashews - 4 (finely chopped)
- Cardamom powder - half a teaspoon
For garnishing and serving, rose syrup, vanilla sponge cake, apple, banana, pomegranate, a little extra basundi, pistachios, almonds and rose petals can also be kept ready.
The real work begins with boiling the milk
Start by taking a heavy bottomed pan so the milk does not stick or burn at the base. Pour in the milk, place it on high flame and keep stirring occasionally until it comes to a boil. Once it boils, add the saffron strands and lower the flame to medium. Let the milk simmer on this low to medium flame until it reduces to exactly half of its original quantity. This slow, steady reduction is what gives basundi its signature creamy character.
The real trick behind the creamy texture
The biggest trick to getting that restaurant style thick and creamy basundi is to keep stirring the milk continuously and never let a thick layer of malai settle on top. After the milk has simmered on low flame for about 30 to 35 minutes, add the sugar, the chopped pistachios, almonds, cashews and the cardamom powder. Mix everything well, raise the flame slightly and let the basundi cook again for around 10 minutes. Keep in mind that it should not be cooked until it turns very thick, since basundi is meant to have only a slightly thick consistency, quite unlike khoya. Once the mixture reduces to half, turn off the flame, the basundi is ready.
Once the basundi cools down completely, a layer of malai naturally forms on top. Those who enjoy malai can simply mix it back into the basundi, while anyone who prefers it perfectly smooth can lift this layer off and serve the basundi separately.
Stylish ways to serve it
Basundi can be garnished with finely chopped nuts and rose petals on top, which also makes it look far more appealing. Instead of serving it just in a bowl, it can also be plated like a trifle or a fruit custard. For this, layer vanilla sponge cake, chopped fruits such as apple, banana and pomegranate, rose syrup and basundi one after another in a glass or a small cup. Top it with pistachios, almonds and rose petals, then refrigerate it for some time before serving. This extra chilling step lifts both the flavour and the texture of the final dessert.
