Basundi(Thick Sweet Milk)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 375.2
- Total Fat: 20.0 g
- Cholesterol: 26.0 mg
- Sodium: 167.2 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 2.4 g
- Protein: 14.9 g
View full nutritional breakdown of Basundi(Thick Sweet Milk) calories by ingredient
Introduction
This is a simpler version of the Rabri which is eaten with hot fried Puries as part of our meals on special occasions like Pujas or Weddings.You can vary this by adding Fruits to it and serving it cold as a Dessert by itself. This is a simpler version of the Rabri which is eaten with hot fried Puries as part of our meals on special occasions like Pujas or Weddings.You can vary this by adding Fruits to it and serving it cold as a Dessert by itself.Number of Servings: 10
Ingredients
-
TRADITIONAL STYLE(375 CALORIES)
3liters Whole Milk
200gms.White Cane Sugar
OR
200gms.No Calories Splenda
100gms.Almonds
100gms.Pistachioes
30gms.Saffron Threads
1.5tsp.Cardamom Powder(Hirvi Velchi/Chhoti Ilaichi)
0.5tsp.Nutmeg Powder(Jaiphal)
QUICKER METHOD(320 CALORIES)
1.5liters Whole Milk(Full Cream)
1can Condensed Milk
100gms.Almonds
100gms.Pistachioes
30gms.Saffron Threads
1.5tsp.Cardamom Powder
0.5tsp.Nutmeg Powder
Directions
PREPARATION
Sliver the Almonds and Pistachioes.Soak saffron Threads in 1.5tbsps.Hot Milk.
TRADITIONAL METHOD
Boil Milk on low flame in a heavy bottomed wide mouthed pan till reduced to two-thirds of the original quantity.Add Sugar(Splenda) and cook till Sugar is fully dissolved.Add the slivered Nuts,Saffron Threads and Cardamom-Nutmeg Powders.Stir well and cook for 2 minutes more.Remove from flame and serve hot with Puries(puffed fried Indian Bread)as part of a meal or chill and serve by itself as a Dessert.
QUICKER METHOD
Boil Milk on low flame in a heavy bottomed and wide mouthed pan.Add Condensed Milk and allow to boil once more.Add the slivered Nuts,Cardamom-Nutmeg Powders and the soked Saffron Threads and mix well.Cook for 2-5 minutes more and serve as given above.
VARIATION
Instead of the Traditional Almonds,Pistachioes,Saffron etc.,you can also make Fruit Basundi by adding Fruits of your choice.Only remember to cool the Milk to room temprature before adding the Fruit or it will curdle.Use Fruits like Custard Apples,Straw Berries and Mangoes.You can also use stewed Fruits like Apples,Pears and Apricots or Peaches.Use a mixed Fruit combination for a Fruit Salad Basundi----this is a tasty alternative to both Custard and Fresh Cream!!!
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.
Sliver the Almonds and Pistachioes.Soak saffron Threads in 1.5tbsps.Hot Milk.
TRADITIONAL METHOD
Boil Milk on low flame in a heavy bottomed wide mouthed pan till reduced to two-thirds of the original quantity.Add Sugar(Splenda) and cook till Sugar is fully dissolved.Add the slivered Nuts,Saffron Threads and Cardamom-Nutmeg Powders.Stir well and cook for 2 minutes more.Remove from flame and serve hot with Puries(puffed fried Indian Bread)as part of a meal or chill and serve by itself as a Dessert.
QUICKER METHOD
Boil Milk on low flame in a heavy bottomed and wide mouthed pan.Add Condensed Milk and allow to boil once more.Add the slivered Nuts,Cardamom-Nutmeg Powders and the soked Saffron Threads and mix well.Cook for 2-5 minutes more and serve as given above.
VARIATION
Instead of the Traditional Almonds,Pistachioes,Saffron etc.,you can also make Fruit Basundi by adding Fruits of your choice.Only remember to cool the Milk to room temprature before adding the Fruit or it will curdle.Use Fruits like Custard Apples,Straw Berries and Mangoes.You can also use stewed Fruits like Apples,Pears and Apricots or Peaches.Use a mixed Fruit combination for a Fruit Salad Basundi----this is a tasty alternative to both Custard and Fresh Cream!!!
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.