Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup almond (badam), blanched and sliced
- 1 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Heavy-bottomed pot
- Blender or food processor
Step-by-step instructions:
1. In a heavy-bottomed pot, bring the milk to a boil over medium-high heat.
2. Reduce the heat to low and let the milk simmer for 30-40 minutes, stirring occasionally, until it has reduced to about half its original volume.
3. Add the sliced almonds and sugar to the pot and continue to simmer for another 10-15 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or food processor, blend the mixture until it is smooth and creamy.
6. Return the mixture to the pot and add the cardamom powder, chopped pistachios, and chopped almonds.
7. Stir well and let the mixture cool to room temperature.
8. Once cooled, transfer the Badam Basundi to a serving dish and chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- You can use cashews or walnuts instead of almonds.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add saffron strands for a more exotic flavor.
- Add rose water for a fragrant twist.
Tips and tricks:
- Stir the milk occasionally to prevent it from sticking to the bottom of the pot.
- Use a heavy-bottomed pot to prevent the milk from scorching.
- If the mixture is too thick, add a little milk to thin it out.
Storage instructions:
Store the Badam Basundi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve the Badam Basundi in individual bowls or glasses, garnished with chopped pistachios and almonds.
Garnishes:
Chopped pistachios and almonds.
Pairings:
Serve with a warm Indian bread like naan or roti.
Suggested side dishes:
Serve with a side of fresh fruit like mango or papaya.
Troubleshooting advice:
- If the mixture is too thin, continue to simmer until it thickens.
- If the mixture is too thick, add a little milk to thin it out.
Food safety advice:
Make sure to use pasteurized milk to prevent the risk of foodborne illness.
Food history:
Badam Basundi is a traditional Indian dessert that originated in the state of Maharashtra.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve chilled as a dessert after a spicy Indian meal.
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Region: Indian