Basundi is a milk based sweet from western India. It is a thick sweetened milk, flavored with cardamom and saffron, garnished with pistachios and almonds. In some versions of basundi, powdered nuts are also used.
Traditionally to prepare basundi, whole milk is boiled with constant stirring until it reduces to ⅔ or ½ the original quantity. I used half and half, which makes basundi preparation a breeze. It still takes about half hour to prepare it but it is not as tedious as it is if preparing from scratch, with whole milk.
I made basundi for Maharashtrian thali and made it again last week when couple of friends came home for lunch. The first time I made basundi, I used a wider saucepan and basundi was done in less than ½ hour. Last week I used a smaller saucepan and it took almost 40 – 45 minutes. Hence, to speed up the preparation, I recommend a wide saucepan. Bring half and half to boil, reduce the flame to medium low – low, simmer until it reduces a bit, add powdered nuts, sugar, cardamom, saffron and stir constantly until it thickens. Voila, basundi is done! Most of the stirring is in the last 10 minutes and rest of the preparation is hands free, to do other tasks in the kitchen.
Cooking Time: 25 – 30 minutes
Serves: 4-6
Ingredients:
- 1 quart Half and Half (half whole milk and half cream)
- 12 – 16 roasted Pistachios
- 12 Whole Cashews, broken into small pieces
- 4 tbsp. Blanched and Sliced Almonds
- ⅛ tsp. Cardamom Seeds
- ½ – ⅔ cups Sugar (I used ⅔ cup and husband thought it was sweet and I thought it was perfect)
- Few strands of Saffron
Preparation:
- Bring half and half milk to a boil in a wide saucepan. I used a 2 ½ quart saucepan and it will take about 8-10 minutes for milk to come to a boil.
- Reduce the flame to medium low – low and let the milk boil for about 10 minutes until it thickens a bit. Keep stirring in between to avoid burning at the bottom and cream/milk sticking to the sides.
- Grind pistachios, cashews, almonds and cardamom seeds to a powder. Keep the powder coarse or keep side some nuts for garnish and grind the rest of the nuts to fine powder.
- Add it to milk and stir immediately. Stir until the there are no lumps.
- Add sugar, saffron and continue simmering until the mixture thickens a bit.
- Turn off the heat and let cool.
- Serve basundi warm or chilled. I prefer chilled.
- Garnish with finely chopped nuts.
This day in 2011: Spinach Orange Soup
This day in 2012: Fruit Salad with Chocolate Custard
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themadscientistskitchen says
Hmm wish we can get half and half here but since we do not it has to be from the scratch. I love basundi and will love this bowl anytime.
srividhya says
This basundi recipe with half n half is very interesting. Will try this way and that thali, wow wow wow
Rajani says
That Thali looks so delicious, especially now with my tummy growling for lunch. I love basundi, but stay away from the preparation because of the time involved. Beautiful pictures and hats off to your patience even if the cooking time was lesser than the usual 🙂
Srivalli says
Ah wish I can have that Thali right now…makes me so hungry..
Love this dessert…
Sharmila - The Happie Friends Potpourri Corner says
Yummy yummy am drooling on this Basundi.. Love your platter in the last pic:)
Sandhiya says
Wow.. Such a lovely presentation. The basundi spills over the bowl & the entire platter make me drooling here..Stunning pics.
Pavani says
Love basundi but it has been ages I had it. Will have to make it some time for myself. Using half-n-half is a great trick.
Priya Suresh says
Omg, that thali looks simply out of the world. And the basundi makes me drool, i want a super huge bowl to have rite now.
Vaishali Sabnani says
Basundi looks tempting, but my eyes are all on that thali..I was drooling then, I am drooling now:))
Priya Srinivasan says
Wow that is one scrumptious thali usha and my god the basundi is so tempting, wish i could have some now!
cookingwithsapana says
Love milk based desserts and basundi is one of my favorites. Looks so rich and tasty. It completes that divine looking thali.
@chefmireille says
that thali looks like a fabulous spread especially with the addition of this lovely dessert
Sandhya Ramakrishnan says
Basundi is my ever favorite dessert and love the idea of using half and half to make it. Makes it so much quicker and rich.
Harini-Jaya R says
I would use half half any day 🙂 Lovely dessert.