Basundi (Thickened Milk Dessert) is a traditional Indian recipe for classic dessert of sweetened milk that's boiled to thicken and finished with nuts, chironji, cardamom, nutmeg and saffron. The full recipe is presented here and I hope you enjoy this classic Indian version of: Thickened Milk Dessert (Basundi).
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Ingredients:
2.5l milk
225g sugar
25g mawa (khoya), crumbled
30g almonds, blanched, peeled and sliced
30g chironji (charoli) nuts
5g cardamom seeds, coarsely ground
pinch of freshly-grated nutmeg
a few saffron threads, soaked in 2 tbsp milk
Method:
Add the milk to a heavy-based pan. Gently bring to a boil then reduce the heat and continue boiling gently, stirring constantly, until the milk begins to thicken.
Add the sugar and khoya then reduce to a simmer and cook for about 12 minutes more. At this point, add the sliced almonds, chironji nuts, ground cardamom seeds and nutmeg.
Finally stir in the saffron milk. Stir well to mix all the ingredients then take off the heat. Divide between four bowls and serve accompanied by puris.
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