Basundi
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Bihar, Gujarat, Maharashtra, Karnatka |
| Creator(s) | traditional dish |
| Details | |
| Course | Dessert |
| Main ingredient(s) | Milk, sugar, cardamom, saffron |
Basundi is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Buchanania seeds also known as Charoli and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of Basundi are also prepared like Sitaphal (Custard apple) Basundi and Angoor Basundi ( Basundi with smaller kinds of rasgullas )
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