I am not a big fan of Indian desserts or sweets. I prefer cakes, ice-creams, soufflés and mousses to the traditional Indian desserts. Basundi and couple of other sweets are an exception. Last month, when I saw Nupur’s Orange Basundi recipe, I knew I would like. I followed her orange basundi recipe with an addition of 1 small can of mandarin oranges.
Cooking Time: 1 hour
- 4 cups 2% Milk
- 4 tablespoon Non Fat Dry Milk Powder
- 1 can or 14 oz Sweetened Condensed Milk
- ½ teaspoon Cardamom seeds Powder
- Few Strands of Saffron
- 1 teaspoon Orange Zest
- 2 Oranges peeled and segmented
- 1 small can (8 ¼ oz) Mandarin Oranges
- Mix milk, dry milk powder and condensed milk in a big sauce pan. Put it on a stove and bring it to a boil, stirring it constantly. Once it comes to a boil, simmer it for about 45 minutes to 1 hour, stirring it occasionally, until it reduces to half its quantity. Make sure the milk doesn’t burn at the bottom of the pan.
- Add cardamom powder and saffron to milk and let it cool.
- While the milk is simmering, zest and peel the oranges, and segment them.
- Once the milk is cold, add the orange zest, segments and canned mandarin oranges.
- Chill the basundi for at least an hour before serving it.
- I used 1 can of condensed milk and found it a little sweeter to my taste. Adjust the sweetness according to your taste.
- I used 2% milk and dry milk powder. This can be substituted with whole milk instead.
- A variation to this basundi is substituting oranges with pineapple chunks. I have not tried it but I am sure it would taste as delicious as orange basundi.