Basundi (easy and traditional methods)

Basundi - a milk based dessert.

Basundi may seem a simple dessert with lesser ingredients but the traditional version calls for lots of time, a heavy bottom vessel.....and lot and lot of energy.

Recently I decided to make this for him in the traditional way here. But the milk was kind of sticky all the time and I took a very long time in getting a cup of this yummilacious dessert. So I replaced that version next time and and made us 2 cups of more delicious basundi in just 10 minutes. Hope many can use this recipe in this holiday season to get their favorite basundi quickly.

Ingredients:

Whole Milk - 1 liter
sugar - 12 tsp
saffron - few strands
cardamom - 8
almond - 5
cashew - 5
pista - 5
Lot of time and a heavy bottom vessel:)

Method:

Pour the milk to a heavy bottom vessel and heat till it boils.
Then reduce the temperature and let it evaporate.
Gather all the cream (பாலேடு) appearing above. Keep aside. Again go on heating(for 1 and 1/2 hour or more) in low flame with constant stirring, till it gets a very thick fluid stage.
If we go on heating we will get paalkova. So stop at this liquid stage.
(If we are using 6 cups of milk, then we will get 2 cups of basanthi).
Then add the gathered creamy layers along with finely chopped nuts, sugar, saffron and cardamom powder.
Switch off. Let it come to room temperature and keep refrigerated for 2-3 hours before serving.

Basundi is ready!

Easier version:

This quick basundi version will come handy when we want to present a rich dessert with limited effort.

Ingredients:

Sweetened Condensed milk - 1/2 cup
whole milk - 1 1/2 cup
paneer (Indian cottage cheese) - 4 cubes
cardamom powder - 1/2 tsp
pista, cashew, almond - each 5

Method:

Bring the milk to a boil and wait few seconds till it looses its raw smell.
Switch off.
Add the condensed milk and mix well.
Crumble the paneer and mix with the above.
Add the coarsely crushed nuts and saffron .
If needed add more sugar and refrigerate.
Quick basundi is ready!

Serving suggestion:

keep refrigerated for 2 - 3 hours and serve chill after a hot lunch.
Serve in ice cream bowls.