Basundi
Delicious thickened and spiced milk dessert.
Ingredients
main indredient
- 1 litre low fat/ full cream milk
flavorants
- 5-7 strands saffron
- 3 pods cardamom seeds, powdered.
- 1 pinch nutmeg grated
- 1/4 cup unrefined sugar (I used stevia )
to roast
- 2 tsp chironji (Charoli, Saara parippu)
Instructions
- Soak the strands of saffron in two tbsp of milk and set aside
- Pour the milk in a wide bottomed thick saucepan.
- Set it on medium heat and bring to a boil
- Reduce the heat, and allow the milk to simmer.
- As the milk thickens the solids and the fat that accumulate on the sides should be scraped and added back into the simmering milk.
- In about 30 minutes the milk would have come to nearly half the quantity.
- Now add the sugar, cardamom powder, nutmeg and saffron soaked.
- Allow to simmer for another 5 minutes
- Meanwhile, heat a pan and gently roast the Chironji seeds.
- Add this to the simmering basundi.
- Serve it warm or cold depending on your desire.
Notes
Chrionji is a nut with an almond-like taste. you can swap this for almonds or pistachios.
If using low-fat milk, it will not be extremely creamy. I have used full-fat milk here.
If Using stevia using about half the quantity of the sugar mentioned.
Nutrition
Serving: 200gCalories: 164kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 110mgPotassium: 386mgFiber: 0.2gSugar: 28g
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