Basundi | Gudi Padwa Special | Authentic Malaidar Basundi Recipe | Chef Girish Joshi

Basundi is a popular dessert in the western Indian states of Maharashtra, Gujarat, and Karnataka. It is often served during festivals and special occasions such as weddings and birthdays. One of the easiest recipes you will ever follow, the main ingredient for making this is a lot of patience. Traditionally it is prepared by simmering whole milk for an extended period of time until it becomes thick and creamy, then adding sugar, nuts, cardamom, and saffron to enhance the flavour. Basundi can be served hot or cold and is traditionally eaten with puri or chapati.

Preparation Time - 5 minutes
Cooking Time - 30 minutes
Serves - 4

Ingredients:
Milk, Full fat - 1 litre
Nutmeg - a pinch
Cardamom powder - ¼ tsp
Saffron, Kesar - few strands
Sugar - 5 tbsp
Almonds, chopped - 15 -16 nos
Pistachio, chopped - 1 tbsp
Charoli - 1 tbsp
Cashew nuts, chopped - 6-7 nos

Preparations:
Coarsely chop some almonds, cashew nuts, pistachios and charoli in a food grinder or by knife and leave them aside.

Cooking Instructions:
In a pan add milk and let it come to a boil, mixing regularly in between.
Once the milk comes to a boil, lower the heat and start reducing it until it's almost half in quantity and has become creamy. Keep regularly mixing in between and scraping the cream from the sides of the vessel as it forms during this step. Authentic Basundi has a grainy texture from the bits of cream that form during reducing the milk.
Once the milk is half in quantity add sugar, cardamom powder, saffron, chopped nuts and grate some nutmeg. Cook for another 4-5 minutes again mixing regularly.
Basundi is ready, let it chill in the fridge for 2-3 hours and then serve it chilled with poori or on its own with more chopped nuts as garnish.

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