Kesar basundi or saffron milk dessert is a famous North Indian dessert in the region of Maharastra and Gujarat. Thickened milk flavoured with exotic saffron and chopped nuts are usually prepare during festivals or occasions. I really enjoy the creamy and rich taste of basundi without worrying my expanding waist...kikixxx. What's wrong in enjoying delicious Basundi once in awhile afterall. food are here to be enjoyed. Basundi can be served warm or chilled. I prefer them warm while the kids love them chilled few hours in the refrigerator.
Ingredients
3 cups fresh/whole milk
1/3 cup granulated white sugar
1/3 cup chopped nuts (pistachio,almond or cashew)
Pinch of saffron strands (soak in 2 tbsp milk)
1/4 tsp cardamom powder
Methods
In a heavy bottomed pan, boil milk and reduce flame to medium-low. Keep cooking till the milk reduces to half.
Scrap the milk solid on the sides of the pan and boil the milk with the milk solids while stirring in between to avoid burning.
Keep cooking till the milk color changed to creamy and add cardamom powder,sugar and saffron.
Add the chopped nuts and cook for another 4-5 minutes.
Switch off the heat and transfer to a serving bowl.
Serve warm or chilled.
No comments:
Post a Comment