Basundi
From Self-sufficiency
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Gujarat, Maharashtra, Karnatka |
| Creator(s) | traditional dish |
| Dish details | |
| Course served | Dessert |
| Main ingredient(s) | Milk, sugar, cardamom, saffron |
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Buchanania seeds also known as Charoli and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.
It is often made on Hindu festivals such as Kali Chaudas and Bhaibeej.
Different styles of Basundi are also prepared like Sitaphal (Custard apple) Basundi , Angoor Basundi ( Basundi with small rasgulla bolls ) etc.
| 40x30px | This Indian cuisine-related article is a stub. You can help ssf by expanding it. |
