Creamy saffron-infused basundi dessert recipe – In this Diwali, I will shares a simple and delicious Basundi recipe, emphasizing its ease of preparation with just milk, sugar, and nuts. The process involves boiling full-fat milk, reducing it to a thick consistency, and adding saffron and nuts for flavor. The Basundi can be served chilled or in an elegant fruit custard style, perfect for festive gatherings.
Takeaways
Creamy saffron-infused basundi dessert recipe – This features a simple recipe for Basundi, a traditional Indian sweet made with milk and sugar, perfect for Diwali celebrations.
The recipe primarily requires just full-fat milk, sugar, and optional nuts for garnish, making it easy to prepare.
It’s important to reduce the milk slowly over low heat, stirring continuously to prevent it from sticking to the bottom.
Saffron strands can be added to enhance the flavor and color of the Basundi.
The cooking process takes about 45 to 50 minutes to achieve the right consistency, where the milk reduces to about half.
After the milk is reduced, sugar, crushed nuts, and cardamom powder are mixed in to add sweetness and flavor.
The Basundi can be served chilled or warm, with a preference for chilled by many.
An exciting announcement is made about the YFL Black Bowl being back in stock with a festive discount, available for a limited time.
The Black Bowl is hand-crafted, versatile for various kitchen uses, and makes a great festive gift.
The video also includes a creative serving suggestion for Basundi with fruit custard or trifle pudding, ideal for impressing guests during festive occasions.
What is Basundi?
–Basundi is a traditional Indian dessert made primarily from milk and sugar, often flavored with saffron and garnished with nuts.
What are the main ingredients needed to make Basundi?
Creamy saffron-infused basundi dessert recipe – The main ingredients for Basundi are full-fat milk, sugar, and optionally, nuts such as pistachios, almonds, and cashews, along with saffron and cardamom powder.
How long does it take to prepare Basundi?
Creamy saffron-infused basundi dessert recipe – The entire process of making Basundi takes about 45 to 50 minutes, with around 30 to 35 minutes for reducing the milk.
Why is a heavy-bottomed pot recommended for cooking Basundi?
Creamy saffron-infused basundi dessert recipe – A heavy-bottomed pot is recommended to prevent the milk from scorching or sticking to the bottom while it simmers.
What special announcement was made during the recipe?
Creamy saffron-infused basundi dessert recipe – The special announcement highlighted that the iconic Black Bowl is back in stock at a festive price for a limited time, along with a personal coupon code for an additional discount.
What is the process to reduce the milk for Basundi?
Creamy saffron-infused basundi dessert recipe – To reduce the milk, bring it to a boil, then simmer it on low heat while stirring occasionally until its volume is reduced by half.
Can Basundi be served warm or cold?
Creamy saffron-infused basundi dessert recipe – Yes, Basundi can be enjoyed both warm and chilled, depending on personal preference.
What can be added to Basundi for additional flavor and texture?
Creamy saffron-infused basundi dessert recipe – Saffron strands, cardamom powder, and various nuts can be added to enhance the flavor and texture of Basundi.
How can Basundi be creatively served?
Creamy saffron-infused basundi dessert recipe – Basundi can be layered with sponge cake or fruits to create a trifle-inspired dessert, making it visually appealing and delicious.
What should be done to store Basundi properly?
Creamy saffron-infused basundi dessert recipe – After cooling to room temperature, Basundi should be covered and stored in the refrigerator to prevent any odors from contaminating the dessert.
HOW TO MAKE BASUNDI
- For Basundi, take a thick bottomed vessel.
- Its very important that the milk doesn’t stick to the bottom.
- Now, you have to add 2 litres of full fat milk.
- I have used buffalo milk here.
- You have to bring the milk to a boil first.
- Creamy saffron-infused basundi dessert recipe – While bringing it to a boil, keep stirring in between, so that the milk doesn’t stick to the bottom.
- Once it comes to a boil, add 3-4 strands of saffron.
- I’m not adding too much color, I’m just adding a little saffron flavor.
- If you want more color, you can add more saffron.
- Now, you have to reduce the flame to low for 30-35 minutes.
- Cook it slowly for 30-35 minutes.
- Creamy saffron-infused basundi dessert recipe – Keep stirring it so that it doesn’t stick to the bottom, and the cream doesn’t stick to the top.
- The quantity of milk will be reduced to half.
- The milk you took will be reduced to half.
- cook it while stirring till that stage.
- So, this is the process of making basundi.
- You have to thicken the milk by cooking it.
- You don’t have to do anything else.
- It’s such a simple process.
- It takes around 45-50 minutes to make 2 litres of basundi.
- But the hard work of 45 minutes is worthwhile.
- The basundi is very tasty.
- Now, when it’s made in the market, sometimes it’s mixed with cornflour or sometimes it’s added with mawa.
- But if you’re making it at home, just take milk, add a little sugar, add nuts and the basundi is ready.
- I like simple basundi like this.
- So, now you have to cook it while stirring it for half an hour.
- You have to reduce it to half.
- Creamy saffron-infused basundi dessert recipe – I’ll tell you about the process after that, now the next part is, we have completed the half work.
- Basundi has been cooked.
NEXT STEP AFTER COOKING BASUNDI
- It’s been about 30-35 minutes.
- You can see how much milk has reduced.
- At this stage, you can also see the color.
- The color has changed a little bit.
- And you can also see its thickness.
- At this stage, add 3/4 cups of sugar.
- Add 4 Pistachios.
- Add 4 chopped almonds.
- Add 4 chopped cashews.
- Add 1/2 teaspoon of cardamom powder.
- Some people add nutmeg.
- I just add cardamom.
- Stir everything well.
- As soon as you add sugar, the basundi will become a little thin.
- Because sugar releases its water.
- Cook it a little bit.
- Cook it to the same consistency as the first one.
- It will take about 5-6 minutes.
- Maximum 10 minutes.
- Sugar will also be cooked well.
- Creamy saffron-infused basundi dessert recipe – You can see how the consistency of basundi has become after 6-7 minutes.
- This is the correct consistency.
- Because when you cool it, it becomes a little thicker.
- Cook it to this stage.
- Otherwise, it will become rabdi later.
- We are making basundi.
- Turn off the gas.
- Cool it to room temperature.
- After that, chill it in the refrigerator.
- Basundi is ready.
- As i told you, cool it, but you can also eat it hot.
- Many people serve it hot.
- Personally, i like chilled basundi.
- After it comes to room temperature, cover it and keep it in the refrigerator.
- If you don’t cover it, there are some smells in the refrigerator, it will also go inside the basundi.
- Then it won’t be fun.
- Cover it well in a sealed container.
- Chill it completely.
- After chilling, you can serve it.
- Once the basundi is chilled, it will become thicker.
- A layer of cream will be stuck on it.
- You can mix this layer of cream.
- Or you can add basundi while serving.
- Basundi has become thick.
- It is ready to be served.
Lets plate
- Fruit custard or trifle pudding.
- But we will use basundi.
- A little rose syrup, a little vanilla sponge or mama cake or a biscuit.
- Crush it and put a lot of fruits and basundi nuts in it.
