Basundi

Basundi is a milk based sweet which is very popular in three states, Gujarat, Maharastra and Karnataka.I have always confused with Basundi and rabri . Some people says both are same, some says both are different. After trying these two recipes and a small research I came to know both recipes are almost same with little variations.  

  1. Both rabri  and Basundi are made with full cream milk.

   2. The consistency of rabri is more thicker then Basundi

   3. For rabri you have to keep on scraping the layer which form on the top and sides which is a fat layer this gives the rabri a granules type of texture.

4. Rabri is served with Malpua or jelabi since Basundi is served as it self as a dessert.

                                                   

Make sure to use a thick bottom pan. Once you get a full boil reduce the heat and cook on a low heat and remember to keep scraping the sides of the pan while cooking. This gives the Basundi a creamy and rich texture.
                                                         Basundi will be served as a dessert chilled or warm. Also served with puri and sabji as a part of festival meal specially for Holi, Dessara, uttarayan like festivals. In north Karnataka Basundi is served as side dish with puris.  
                                                                 

 
INGREDIENTS:---
Milk  ---  1 and half lit. full cream milk
Sugar  ---  3/4 cup
Cardamom powder ---  1 tea sp
Almonds  ----  15 finely chopped
Pistachio  --- 15 finely chopped
Saffron  --- few strings
METHOD:---
1. Start boiling one and half lit. full cream milk in a thick bottom pan

2. Bring to a full boil and reduce the heat to low and boil till milk reduced to half it will take approximately one hour or more.

                                                         

3. In between keep stirring and scraping the pan and keep boiling

4. Now add sugar and cook for 20 minutes more to bring the consistency. Because when you add sugar the consistency will turn in to thin.

5. Add cardamom powder and chopped almonds and pistachios and cook for 20 more minutes in a very low heat.

Switch off the heat and garnish with chopped almonds, pistachios and saffron strings and serve warm or chilled

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