Basundhi

I’m a milk-sweet fiend. I prefer milk-based sweets, mostly bengali sweets and sweets that are creamy and nice 😀 Although I do love the occasional gulab jamoon and jalebis, I’d any day pick a sweet that is creamy and yummy over something that isn’t. Halwas are an exception to this rule. I made this delicious Basundhi – which is a creamy milk-pudding kind of sweet (generally served cold) for our very first wedding anniversary. This was incidentally my first time making it, and it turned out superb tasting! I was happy because it was creamy but light, not too sugary, had just the right amount of sweetness, and a greenish-yellow colour from the pistachios and saffron. Try this once – it is remarkably simple, though a little time consuming. You will love the end result !

Without further ado, here is the recipe:

Ingredients:

• Whole milk – ½ litre
• Pistachios – 8 to 10
• Almonds – 5 to 6
• Saffron strands – 8 to 9
• Sugar – ½ tbsp.
• Cardamom powder – ½ tsp
• Condensed milk – ½ tbsp

Recipe:

1. Crush the pistachios and almonds together with a mortar and pestle coarsely.
2. Add the saffron strands to a few drops of warm milk in a cup and mix lightly with a spoon. Set aside.
3. Boil milk on a medium-low flame in a heavy-bottomed pan.
4. When it is just about to reach boiling point, add the sugar and reduce the flame to low.
5. Now simmer the milk, stirring at every 2-3 minute intervals.
6. Scrape the sides of the vessel regularly and add back to the milk mixture; this will make the basundhi creamier.
7. Let the milk reduce to about half of its original quantity; this will take between 20 and 25 minutes. Now add the saffron soaked in milk and cardamom powder.
8. Add the condensed milk at this point and give it a stir.
9. Add the crushed nuts and mix gently.
10. Switch off the stove and let the basundhi cool down to room temperature (about 30 mins)
11. Transfer the basundhi to the refrigerator (covered) and let it chill for 1 to 2 hours.
12. Serve cold in cups or glasses.

Enjoy!!!!

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