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Indian

Basundi

A slow-reduced sweet milk from Gujarat and Maharashtra, thickened until creamy and flecked with the milk skin that is stirred back in, then perfumed with cardamom and saffron and strewn with slivered nuts. Served chilled in a small bowl on festival days.

DessertsVegetarian
55 min10 prep · 45 cookEasy412 kcalper serving
Basundi

Instructions

  1. Rinse a heavy-bottomed wide pan or kadai with cold water and leave it wet, this stops the milk catching. Pour in 400 ml of full-fat milk and bring it to the boil over medium heat, stirring so it does not stick.
  2. As soon as it rises, lower the heat to a bare simmer. Cook uncovered for 35-40 minutes, stirring every 3-4 minutes with a flat spatula and scraping the skin (malai) that forms on the surface and dries on the sides back into the milk. The milk should reduce to a little under half its volume and turn pale cream, with soft threads of malai suspended in it.
  3. Meanwhile, spoon a tablespoon of the hot milk into a small bowl, crumble in 1 pinch of saffron and leave it to steep and bleed colour while the milk reduces.

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Per serving

412kcal
15gprotein
47gcarbs
19gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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