Friday, May 1, 2009


My dad loves basundi. So mom used to make it many times. We too loved it. Generally, for Akshay Trutiya, mom always makes this sweet. Last Monday, was akshay trutiya. Mom was really surprised to know (through email) that I made it on a week day. But the secret is that, mom's version involves boiling, simmering and evaporating milk on a low flame while stirring with a ladle. I used a short cut by adding evaporated milk and condensed milk. Come on, it was a week day and I am too lazy.

Though Basundi is the sweet milk dessert made in Maharashtra and Gujarat, I think , it is also made in different parts of India and probably goes by different names. North Indian Rabdi is made by evaporating basundi even more and thus results in thicker texture.

Milk Dessert
3 cups milk (2%)
1 can evaporated milk (Fat Free OK)
1 can Sweetened condensed milk (Fat free OK)
5 cardamoms, peeled & crushed/powdered
1/2 tsp charoLi

1. Boil all three types of milk together in a heavy bottomed pot.
2. As it comes to boil, reduce the gas to the lowest. let it simmer for 10 minutes while stirring.
3. Switch off the gas. Add cardamom powder and charoLi.
4. Serve hot or warm with puris. or serve chilled as a dessert.

Note -
1. Many variations can be made with this basic basundi. You can make Pineapple Basundi, Orange Basundi, strawberry basundi or dry-fruit basundi. For all these fruity basundis, you need to refrigerate the basundi as well as chopped fruits. Stir them in an individual container right before serving. Do not keep the leftovers as there is a chance to curdle the milk.

2. For richer, creamier or sinfully richer taste, you can use whole milk, half-n-half and/or heavy cream.

3. If you want to try the original version, use whole milk and let it simmer till it is reduced in quantity and then add sugar and cardamom powder with charoli.

This post is my entry to Srivalli's Mithai Mela.


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