Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup grated carrots
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios, cashews)
- 1 tbsp raisins
- A pinch of saffron
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium flame.
2. Once the milk comes to a boil, reduce the flame and let it simmer for 10-15 minutes.
3. Add grated carrots to the milk and mix well.
4. Let the mixture simmer for another 10-15 minutes, stirring occasionally.
5. Add sugar and mix well.
6. Add cardamom powder, chopped nuts, raisins, and saffron to the mixture and mix well.
7. Let the mixture simmer for another 10-15 minutes, stirring occasionally.
8. Once the mixture thickens and attains a creamy consistency, turn off the flame.
9. Let the mixture cool down to room temperature.
10. Serve chilled or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium flame
Serving size:
4-5 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk.
- You can use jaggery instead of sugar.
Variations:
- You can add other fruits like mango or pineapple to the mixture.
- You can add rose water or kewra water for flavor.
Tips and tricks:
- Keep stirring the mixture occasionally to avoid burning.
- Use a heavy-bottomed pan to avoid sticking.
- Use fresh saffron for better flavor.
Storage instructions:
Refrigerate the leftover basundi in an airtight container for up to 2 days.
Reheating instructions:
Reheat the basundi in a pan on low flame, stirring occasionally.
Presentation ideas:
Serve the basundi in small bowls or glasses.
Garnishes:
Garnish with chopped nuts and saffron strands.
Pairings:
Serve with puri or roti.
Suggested side dishes:
Serve with a side of fruit salad.
Troubleshooting advice:
- If the mixture is too thick, add a little milk to thin it down.
- If the mixture is too thin, let it simmer for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and refrigerate the leftover basundi promptly.
Food history:
Basundi is a popular dessert in the western and southern parts of India.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve chilled or at room temperature.
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Region: Indian