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Basundi
Basundi in Maharashtrian style.jpg
Basundi an Indian dessert.
CourseDessert
Place of originIndia
Region or stateMaharashtra, Tamil Nadu, Andhra Pradesh, Gujarat, Karnataka, Telangana
Main ingredientsMilk, sugar, cardamom, saffron

Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.

It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

Different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

Preparation

Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1] Adding less saffron reduces colour intensity.[2] The addition of condensed milk gives a nice flavour and richness to basundi.[3]

How to serve

Basundi can be served hot, warm or chilled. It is often served with puris (fried Indian flatbread).

Ingredients

A matka full of frozen Saffron Basundi
A matka full of frozen Saffron Basundi

This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.[4] The addition of condensed milk gives a nice flavour and wealth to basundi.[5]

Nutritional value

Regional variants

Narsobawadi

Narsobawadi Basundi is a variant from Narsobawadi, Maharashtra. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced

The area near Narsobawadi and Sangli is having ample amount of milk. The business in Narsobawadi of Basundi has grown against that. The milk is collected from farmers and is boiled in the kadhai till it reduces water content by half.[7][8] The milk becomes thick and changes colour becomes off white. The sugar is added to get the taste and it is then packed and dispatched to the various dairy and milk product centers for sale.[9][10] Basundi is an perishable item so needs to be preserved carefully. This item needs to be consumed with in 2–3 days from the date of manufacturing.

Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from malai being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[11]

See also

References

  1. ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.
  2. ^ "Basundi recipe-Indian dessert recipes". www.chitrasfoodbook.com. 14 February 2014. Retrieved 20 April 2020.
  3. ^ "Basundi Recipe - How to make basundi". 1 January 2015. Archived from the original on 4 January 2015.
  4. ^ "BASUNDI RECIPE-INDIAN DESSERT RECIPES".
  5. ^ "Basundi Recipe - How to make basundi | Sharmis Passions". Archived from the original on 4 January 2015. Retrieved 21 April 2015.
  6. ^ "Nutritional value in Basundi".
  7. ^ "|". www.maayboli.com.
  8. ^ "नरसोबाची वाडी | मिसळपाव". www.misalpav.com.
  9. ^ Narsobawadi Basundi Archived 2017-05-10 at the Wayback Machine
  10. ^ "Shree Karveer Niwasini Ambabai Mahalaxmi". www.mahalaxmikolhapur.com.
  11. ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.