Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients of Basundi
1 liter full fat milk
5 - 6 green cardamom pods crushed
12 to 15 pistachio chopped
12 to 15 almonds skin removed
1/4 tsp strands of saffron
a pinch of nutmeg powder
1/2 Cup sugar or to taste
Ingredients to garnish
1 tsp of pistachio slivers
1 tsp almond slivers
few strands of saffron
Organic dried rose petals
How to Make Basundi
To prepare basundi, soak saffron in 2 tablespoon of warm milk. Stir to combine and set aside.
Pour remaining milk in a thick bottomed pan and heat over medium flame.
Add the crushed cardamom pods, soaked saffron strands, nutmeg powder to the milk and stir to combine.
Heat milk on a low-medium flame and bring to a gentle boil. Keep on stirring at intervals so that the mixture does not get browned or burnt from bottom.
Now add sugar, stir to combine and let milk simmer over medium heat.
Meanwhile, in a mixer make a dry coarse powder of pistachio and almond. Add this mixture in the milk and stir to combine.
The basundi would begin to thicken. Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. Keep on stirring the basundi while it is simmering.
Once Basundi reaches a thick yet pouring consistency. Turn off the heat. Transfer to a large serving bowl.
Serve basundi warm or chilled garnished with dry fruits slivers, saffron and rose petals.