how to prepare basundi at home /marudhuskitchen
Ingredients
- Milk creamed - 1 litre
- Sugar - 4-5 tbsp
- Cardamom powder - 1 tsp
- Saffron strands - a pinch
- Cashew nuts and badam minced finely - 1/4 cup or even more
Instructions
- Take a thick bottomed broad vessel with one litre milk and let it come to a boil.
- Then reduce it to medium low flame so that it simmers evenly till the milk becomes half the amount.
- When boiling the milk layers formed should be stirred into the milk so that we get even textured basundi.
- Now add sugar let it boil till the sugar dissolves then add cashew-badam mix and saffron strands.
- Let it boil for few minutes now you see the milk has thickened pouring consistency.
- switch off the stove and add cardamom powder and stir.
- Serve hot or cold.
Notes
Buffalo milk will be more suitable for making this basundi.
Don’t make the consistency thick it should be pouring consistency.
Adding saffron is a must for this which gives flavour and colour.
You should stir then and there so that the layers formed are evenly textured into basaundi.
Don’t make the consistency thick it should be pouring consistency.
Adding saffron is a must for this which gives flavour and colour.
You should stir then and there so that the layers formed are evenly textured into basaundi.