१० मोठ्या वाट्या मलाईदार आणि रवाळ बासुंदी । बासुंदीला सुंदर रंग येण्यासाठी घाला हा एक पदार्थ

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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मलईदार आणि रवाळ बासुंदी करण्यासाठी लागणारे साहित्य
• २ लिटर म्हशीचं दूध
• वेलची पूड (ऐच्छिक)
• १०~१२ काजू (ऐच्छिक)
• १०~१२ बदाम (ऐच्छिक)
• १ मोठा चमचा साजूक तूप
• चारोळ्या
• १/२ कप / १०० ग्रॅम साखर
• १ चमचा कॉर्न फ्लोअर
• १~२ चमचे पाणी
• १/२ कप / १०० ग्रॅम साखर

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00-00-Introduction
01:31-Boiling milk
02:46-Making cardamom powder
03:24-Chopping dry nuts
04:55-Frying dry nuts
05:47-Adding sugar
05:52-Adding corn flour slurry
06:31-Caramelizing sugar
08:16-Adding sugar caramel into boiling milk
08:41-Adding dry nuts and cardamom powder
09:27-Weighing

Traditional Basundi recipe | Instant Basundi Recipe | 10 minutes basundi recipe | Basundi recipe step by step | How to make Basundi at home | Easy Basundi recipe for beginners | Authentic Basundi recipe

Let’s make creamy and grainy basundi today. This is a very easy and simple recipe. Basundi is a popular Indian dessert. Milk is reduced or evaporated and flavored with saffron and cardamom powder. It has rich and creamy texture similar to rabdi. This is a traditional Indian dessert recipe. Basundi is made on festive days like Diwali or on some other special celebrations!! You can serve it chilled or as sweet dish with main course. It not only looks tempting but also tastes super delicious. We already have seen 2-3 basundi recipes. This is yet another delicious addition to the list.

Ingredients:
• 2 liter full fat Milk
• Cardamom powder (Optional)
• 10~12 chopped Cashew nuts (Optional)
• 10~12 chopped Almonds (Optional)
• 1 tbsp Ghee
• Charolya
• 1/2 cup / 100 gm Sugar
• 1 tsp Corn flour
• 1~2 tsp Water
• 1/2 cup / 100 gm Sugar

Method:
• Heat up a pan on medium heat and when the pan is hot enough, add a little water at the base.
• Pour milk into the pan and bring it to boil.
• Stir the milk at regular intervals.
• Simmer the milk on low heat for 45 minutes.
• Heat up ghee in another pan and add dry nuts and charolya.
• Fry well until they get nice golden color and keep it aside.
• Adding dry nuts is optipnal. You can skip it of you don’t want.
• After simmering the milk for about 30 minutes, when the milk reduces to almost half, add sugar
and mix well.
• Mix corn flour and water well together to make slurry and add the slurry into boiling milk.
• You can use arrowroot powder in place of corn flour if you want to have the basundi for fasting.
• Or you can completely skip adding corn flour or arrow root powder.
• Simmer the milk for 5 more minutes.
• In another pan add sugar and let it melt on low heat.
• Do not disturb the sugar. let it melt on its own.
• When the sugar begins to melt, mix well and let it caramelize.
• When the sugar melts and the mixture gets color like honey, transfer it into hot basundi.
• Mix well and add the dry nuts and cardamom powder.
• Mix everything well together and turn the gas off.
• Let it cool down completely and basundi is ready.
• It weighs a little more than 1 1/2 kilo.

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