Basundhi is a very popular desert in the regions of Gujarat and Maharashtra. In Tamilnadu, it is often called as basandhi in many restaurants. I have memories of eating basundhi after shopping in T Nagar, before boarding the electric train to chromepet. I have made it a few times, but never posted the recipe or blogged about it. I even won a prize when I improvised regular basundhi with a pumpkin basundhi for a local community event.
I have followed the recipe from Mallika Badrinath's " In suvai Inippugal"! Before the internet exploded with multiple recipe sites, video blogs etc I used mallika badrinath's cook books to make snacks and sweets. How many of you still use cook books?
Basundhi could be made with simple ingredients, just milk, sugar, cardamom powder and nuts. It takes some time, bit well worth it at the end.
Now, let us get to the recipe.
Get ready ( serves 2-3)
- 0.5 gallon / 2 liter whole milk
- 3-4 tbsp sugar or as per your taste
- 1/4 tsp cardamom powder
- 1-2 tbsp of chopped pistachios and cashews
- In a wide mouthed pan, add the milk and cook on medium high flame till it comes to a boil. Keep stirring so the milk does not scald at the bottom.
- Once milk comes to a boil, reduce the flame and let it cook slowly. leave the wooden spoon in the middle, do not stir.
- You will notice a layer of cream developing on the top milk like a dome.
- With the wooden spoon gently push the cream/ "aadai" in tamil to the sides.
- Keep doing this process till the milk has reduced to a third of it's initial volume
- Add sugar and let it boil for 2-3 mins
- If there are any cream sticking to the sides of the pan, scrape them in to the milk gently
- Turn the heat off. Add cardamom powder and garnish with chopped nuts.
- Refrigerate and enjoy any time. Once chilled, the basundhi will thicken. If very thick, add a little of evaporated milk before serving.