Basundi (Maharashtrian Sweets)

Servings:
Preparation time: 2 minutes.
Cooking time: 20-23 minutes.
Total time: 25 minutes.

Basundi is believed to have originated in the western regions of India, especially in Gujarat and Maharashtra.

Basundi is made by slow simmering full-fat milk until it reduces and thickens, then sweetening it with sugar.

It is flavoured with cardamom, saffron, and garnished with dry fruits like almonds and pistachios.

The texture of Basundi is slightly thick yet flowing, rich, creamy, delicious sweet dish, an Indian dessert that holds a special place in traditional festive occasions like Diwali, Holi, and weddings.

In Marathi households, chilled/warm Basundi is often paired with fluffy puris, creating a delightful meal combination that is loved by all age groups.

Over the time, Basundi has become a staple sweet dish in many Indian households and prepared with slight regional variations, reflecting the rich culinary traditions of the region.

Basundi can be served either warm or chilled, depending on personal preferences and the occasion. When served warm, it offers a comforting and rich taste, especially enjoyable during cooler weather.

On the other hand, chilled Basundi is refreshing and soothing, making it a popular choice during hot summer days and festive gatherings.

Its creamy texture and aromatic flavours remain delightful in both forms, allowing people to enjoy this traditional dessert in the way they like best.

Ingredients:

Milk (full-fat): 1 litre
Almond slices: 2 tablespoon
Pistachio slices: 1 tablespoon
Green Cardamom Powder: 1 teaspoon
Saffron: 1 pinch
Sugar: 2 tablespoon

Preparation:

Take a wide mouth heavy bottom pan.
Apply some ghee (clarified butter) at the base and inner wall of the pan to avoid sticking of milk.

Method:

Pour the milk into the pan and allow it to boil on high flame, keep stirring and mixing the malai layer that forms on the top of the milk.
After 4-5 minutes on medium flame; add sugar, stir continuously.
After 3-4 minutes add saffron; by the time milk will be thicker; keep stirring and mixing the malai layer that forms on the top of the milk.
After couple of minutes; add sliced almond and pistachio (keep some slices for decoration) continue stirring.
Further 2-3 minutes, it will become almost half or 40%; now put off the flame, keep stirring for further couple of minutes.
Add green cardamom powder.
Transfer into serving bowl; decorate with sliced almond and pistachio.
Note: It is important Basundi should not be too thick, it should be runny.