Basundi

A traditional Maharashtrian dessert also very popular in Gujarat & Karnataka …..This scrumptious dessert is prepared with thickened full fat milk, loads of nuts and blanched  Buchanania Lanzan seeds, flavored with green cardamom powder and saffron , garnished with pistachio nuts and almonds drizzled with rose water.

Preparation Time: 8 to 10 minutes

Cooking Time: 01 hour 10 minutes

Refrigeration Time- 45 minutes

Serves: 4

Ingredients and Quantity:

Milk, Full-Fat- 1.5 L

Sugar- 2 ½ tbsp.

Saffron- ¼ th gm.

Green Cardamom Powder- 1/4^th tsp.

Rose Water- 02 tsp.

Buchanania Lanzan seeds (Charoli) blanched- 1/4^th tbsp.

Pistachio nuts, chopped / slivered- 01 tsp

Almonds, chopped / slivered- 01 tsp

For the Garnish:

Pistachio nuts, chopped / slivered- 02 tsp

Almonds, chopped / slivered- 02 tsp

Saffron, broiled- a pinch

Method:

In a heavy bottomed non-stick pan, pour milk and bring it to a boil.

Simmer for 1 hour and let it reduce it to ½ its quantity

Add broiled saffron strands, sugar, green cardamom powder and rose water.

Add the slivered nuts and charoli. Let it cook for another 5 to 10 minutes.

Switch off the flame and let it cool.

Pour into soaked Kasoras / earthenware pots and refrigerate it for 45 minutes.

Serve chilled garnished with slivered nuts and broiled saffron drizzled with a little rose water.

Chef Tips:

You may add ½ cup of condensed milk instead of sugar.

You may add different fruit purees like when Alphonso Mangoes , when are season.

Other variations are Figs (Anjeer) ,Oranges, Custard Apple, Rose, Gulkand and the list goes on.