Basundi is a traditional Indian sweet made with milk and is similar to Kheer. Called as Rabri in the North, it is made with boiling the milk at low flame until it is reduce by half and has a thick consistency, flavoured with cardamom powder and garnished with nuts.
Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka especially during Holi, Gudi Padwa, Ramzan, Diwali and other festivals.
Basundi Recipe
Known as Rabri, it is a milk based dessert often served chill during festivals and occasions.
Ingredients for Basundi
How to make Basundi
-
Heat a wide, heavy-bottomed pan over medium flame.
-
Pour the milk and bring to a boil.
-
Simmer till the milk is reduced by almost 80% and all the while pushing the cream that is formed on top to the sides.
-
Add sugar, cardamom powder and saffron strands
-
Switch off the flame, stir gently till sugar has dissolved completely and cool.
-
Scrap the sides and add all the cream (pushed to the sides) to the remaining milk.
-
Garnish with almonds and pistachios.
In the South, pachai karpooram or edible camphor is also added to the recipe.
There are numerous regional variations to this recipe. You can add different fruit pulps like apple, mango and sitaphal to enhance the flavour if desired.