Basundi
 | This article needs additional citations for verification. (April 2012) |
 Indian cheese dumpling in saffron | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Tamil Nadu, Maharashtra, Gujarat, Karnataka |
| Main ingredients | Milk, sugar, cardamom, saffron |
Basundi is an Indian sweet mostly in Gujarat, Maharashtra and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).
Preparation
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Some times after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes again fluid. Stirring well prevents from malai being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1] Adding less saffron reduces colour intensity.[2] The addition of condensed milk gives a nice flavour and wealth to basundi.[3]
References
- ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.
- ^ "BASUNDI RECIPE-INDIAN DESSERT RECIPES". www.chitrasfoodbook.com.
- ^ "Basundi Recipe - How to make basundi". January 1, 2015. Archived from the original on January 4, 2015.