Basundhi | Basandhi

         

           Basundhi | Basandhi is a creamy rabdi kind of milk dessert, Which takes almost 1 to 1 1/2 hour but still worth for it.People who likes milk sweets will be fond of if they tasted it once. I am not big fan of sweets ,but i love milk sweets especially palkova ,rasagulla & jamun.I tasted this dessert for the first time in my frnd Ams Karthic House. Its was our college final year , he invited me and my frnd Vini to his house for lunch(Birthday lunch).His mom prepared basundhi for us.Really his mom is a great cook i liked everything she prepared even cocunut rice(she said its prepared from orange color full fat "aavin Milk").From that day i was asking him to get basundhi from his mom but still i didnt get.I was in touch with him till my marriage after that got busy with my kid.

      So i want to dedicate this recipe to my Dear frnd Ams Karthic:) 

      This is my 50th recipe in my blog ,so i want to make sweet and prepared it a month back.But as i am in vacation i couldnt post .Enjoy this delicious dessert..

    

Basundhi

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Preparation Time:90 mins  | Serves: 5

Ingredients

Full Fat Milk-1 liter

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Sugar-1/2 cup

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Saffron- 1 pinch

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Chironji / Sara paruppu - 2 tbsp(op)

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Alomonds/ Pista for decoration

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Method:

1. In a wide thick bottom pan add the milk and allow it to boil.
2. Once it starts boiling reduce the flame to low .now a thin milk layer will be formed on the top ,take the layer and apply it on the side of the pan using a spoon(refer the pic)

3. Repeat the same till the milk is reduce to 1/4 (use a plate like a hand fan on top of the pan to make the layer fast)

4. Once the milk is reduced add in the sugar ,saffron,sara paruppu and mix well,now close the lid for 5 mins(this step is to steam the layer on the side of the pan ,so that it will come of easily).

5. Switch of the flame.
6. Now using a flat spoon remove the milk layers on the side into the reduced milk and mix well.
7. Best in taste when served chill.

Notes:

• Add or reduce the sugar as per taste.
• Make sure not to reduce the milk too much bcoz it get thick when it comes to room temperature.
• Always use a clean pan.as we are applying the layers on the side of the pan ,while removing the milk layers it will get dirt from the side of pan
• sara paruppu is optional,but gives nice flavour than other nuts.