बासुंदी | How to make Basundi | Authentic Maharashtrian Sweet Recipe

Hello, I am Madhura and welcome to MadhurasRecipe Marathi
Let's see how to make basundi. We will make it in traditional way. We ae not using shortcut or instant method.
I have taken 1 1/2 litre milk in a pan to make basundi. Try to use a wide pan while making basundi.
Try to use broad vessel. So that the moisture in the milk evaporates quickly and it cooks quickly.
To begin with, I am going to heat up the milk as we boil the milk regularly. I am using 1 1/2 litre buffalo milk.
It is also known as full cream milk. You can use whole milk if you are out of India.
There are many instant types of basundi. Some people add bread crumbs. So that it thickens up quickly.
If you want make it quickly, then you can add 125 gm khoya for 1/2 litre milk. Fry khoya really good,
Boil the milk and add khoya in it. Mix sugar with it. Another option is you can use milk powder.
1 cup milk powder is enough for 1/2 litre milk. You can use milk powder and consensed milk too. Then it cooks more quickly.
Milk has begun to boil and cream has begun to gather. When cream begins to gather, stir the milk.
And cook again until next layer of cream is formed. Basundi becomes grainy and nice due to layers of cream.
It tastes just yummy. I just love basundi. Cook until next layer of cream is formed.
In this way, cook the milk until it is reduced to half it's quantity. Actually it doesn't take much time.
If you cook this on medium heat, then no need to pay much attention. Just stir it at the intervals.
So that the milk won't stick to the bottom or gets overcooked. You can keep a spoon cross like this if you want.
It can help the steam to escape from side. Milk won't be spilled. I will cook the milk nicely stirring at the intervals.
I have cooked basundi on medium heat for 15 minutes. Cream is nicely formed. I will cook basundi for another 15 minutes.
As I already told, try to use borad and big vessel. So that the moisture in it will evaporotare quickly.
Also milk won't spill. If you use deep pot, too much steam is gathered and milk quickly spills out.
I am cooking on medium to high heat. Still milk is not over flowing. I will cook for another 15 minutes.
I have cooked basundi for 15 minutes more. This is almost reduced to half. It has got nice grainy texture.
Add sugar in it at this point of time. I am adding 1/2 cup sugar. I don't like too sweet basundi. So I don't add much sugar.
You can add sugar according to your taste. Mix well and cook for another 15 minutes.
I have cooked basundi for 15 minutes more after adding sugar. It has got nice texture. Add cardamom powder.
Turn off the gas. Though basundi is a little thin at this moment, it will thicken up when it cools down completely.
You can serve this as per your choice either hot or cold. Basundi goes well ofcourse with poori.
We will check its consistency after it cools down a little. You can add dry fruits, saffron as per your taste.
Personally I don't like it. I like plain basundi only. I have cooled down basundi nicely. You can see texture.
This is just delicious. Let's serve basundi. Basundi becomes nice and thick. It gets nice texture. Garnish with some dry fruits.
Basundi is already. Do try this. If you try, click a snap and send it to me. Don't forget to like and comment.
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Let's meet again with such nice recipe. Till then, keep smiling, be happy and keep on eating.
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बासुंदी | How to make Basundi | Authentic Maharashtrian Sweet Recipe | MadhurasRecipe

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