Basundi
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Milk simmered for a long time until thick and creamy, sweetened and flavoured with cardamom, saffron and nuts.
Region: Maharashtra and GujaratOccasion: Festivals such as Diwali and Kojagiri Purnima; weddingsTime: 1 hr 15 minServes: 4Vegetarian
Ingredients
- 1½ litres full-cream milk
- ⅓ cup sugar
- ½ tsp cardamom powder
- A pinch of saffron
- 2 tbsp chopped almonds, pistachios and charoli
Method
- Bring the milk to a boil in a heavy, wide pan.
- Lower the heat and simmer, stirring often and scraping the cream from the sides back into the milk.
- Cook for about an hour until the milk reduces to about one-third and is thick and creamy.
- Add sugar, cardamom, saffron and nuts and cook for another 5 minutes.
- Serve warm or chilled with puri or on its own.
History
Slow-reduced milk sweets have a long history across India; basundi is the Maharashtrian and Gujarati form.
Significance
Basundi is often made for Diwali and other festive meals. On Kojagiri Purnima, the full moon of Ashvin, families share sweetened, thickened milk under the moonlight.