Basundi is a rich, creamy and thickened milk made by boiling full cream milk with sugar till it is reduced to half. It is flavored with cardamom, saffron, nutmeg and nuts. It can be enjoyed warm or chilled. It is a traditional and popular sweet dish made in the western parts of India like Gujarat and Maharashtra and is relished during festivals such as Janmashtami, Navratri, Bhai Bhij, Diwali or Holi. It is gluten free and can be eaten during fasting. Basundi is served with poori (puffed deep fried roti), undhiyu , bhajia, rice and dal.
Keep a thick bottom pan on heat. Add little water at the bottom of the pan to prevent milk to stick at the bottom of the pan.
Add milk to the pan.
Low the heat and bring milk to boil. Stir in between
It will take around 7-8 minutes to milk to boil. You can keep the heat on medium if you are near the vessel and continuously stirring the milk.
Once the milk has started boiling, reduce the heat and add some of the chopped almonds and pistachio and saffron.
Grate the nutmeg in the milk or add nutmeg powder.
Mix well and continuously heat the milk on high heat till it is reduced to half.
The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk.
After 8-10 minutes the colour of saffron will nicely infuse in the milk and the milk will be reduced.
Add sugar to the reduced milk and stir till the sugar is dissolved.
Add cardamom powder to it and mix well.
The milk is reduced to half and is nice thick and creamy. The basundi is ready. The basundi tends to thicken on cooling and so if you want to eat it chilled, boil it a bit less.
Serve it in a bowl and garnish with remaining almonds , pistachio and saffron.
Enjoy the basundi warm or chilled. In Gujarat and Maharashtra basundi is served with poori (puffed deep fried roti).