Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 tsp saffron strands
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium flame and bring it to a boil.
2. Reduce the flame to low and let the milk simmer for 30-40 minutes, stirring occasionally with a wooden spoon.
3. Add sugar and saffron strands to the milk and mix well.
4. Continue to simmer the milk for another 10-15 minutes until it thickens and reduces to half the quantity.
5. Add chopped almonds, pistachios, and cardamom powder to the milk and mix well.
6. Turn off the flame and let the basundi cool down to room temperature.
7. Once cooled, transfer the basundi to serving bowls and garnish with more chopped nuts and saffron strands.
Time:
Preparation time: 5 minutes
Cooking time: 1 hour
Temperature:
Medium flame for boiling milk, low flame for simmering milk
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk for a healthier version.
- You can use any other nuts of your choice instead of almonds and pistachios.
Variations:
- You can add rose water or kewra essence for a different flavor.
- You can add fruits like mango or strawberry to the basundi for a fruity twist.
Tips and tricks:
- Stir the milk occasionally to prevent it from sticking to the bottom of the pan.
- Add the saffron strands to warm milk before adding to the basundi for better flavor.
- You can adjust the sugar quantity as per your taste preference.
Storage instructions:
Refrigerate the basundi in an airtight container for up to 2 days.
Reheating instructions:
Microwave the basundi for 1-2 minutes or heat it on a low flame in a pan until warm.
Presentation ideas:
Serve the basundi in small earthen pots for an authentic touch.
Garnishes:
Chopped nuts and saffron strands
Pairings:
Kesar basundi goes well with puri, paratha, or even as a dessert after a meal.
Suggested side dishes:
Serve with a side of fresh fruit salad or raita.
Troubleshooting advice:
- If the milk curdles, remove it from the flame and let it cool down. Once cooled, blend it in a mixer and strain it before adding sugar and saffron.
- If the basundi is too thick, add some warm milk to adjust the consistency.
Food safety advice:
Make sure to use fresh and clean ingredients while preparing the basundi.
Food history:
Basundi is a popular dessert in the western and southern regions of India. It is usually made during festivals and special occasions.
Flavor profiles:
Kesar basundi has a rich and creamy texture with a sweet and nutty flavor.
Serving suggestions:
Serve the basundi chilled or at room temperature for best taste.
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Region: Indian