Desserts
Basundi
A dessert of milk very slowly reduced until thick, sweetened and flavoured with cardamom and almonds, originating from Gujarat and Maharashtra. Smooth and gentle, it is served cold or lukewarm, often at festivals.
Ingredients
Ingredients
Réduction
Aromates
Optional extras
Nutrition facts
882 kcal per serving
- Protein
- 36 g
- Carbohydrates
- 97 g
- Fat
- 39 g
- of which saturated fat
- 22.7 g
- Fiber
- 1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Pour the milk into a large, heavy-bottomed pan and bring to the boil over medium heat, stirring often.
- Lower the heat and let it reduce gently for 45 minutes, regularly scraping the sides to mix in the skin that forms.
- When the milk has reduced by about half and taken on a creamy colour, add the sugar, cardamom and saffron soaked in a spoonful of warm water.
- Continue cooking for 10 to 15 minutes over low heat, until you have a thick, cream-like consistency.
- Take off the heat, stir in the rose water if using, and let it cool.
- Serve cold or lukewarm, sprinkled with flaked almonds and chopped pistachios.
Variations and tips
Using what's available here. Very concentrated whole milk can also be made by reducing raw milk; add a little fresh cream at the end of cooking for extra richness.
Quick version. Mix 400 g of sweetened condensed milk with 1 litre of whole milk and the flavourings, without a long reduction.
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India
India
India
India
India
India
India
India
Original Ecomely recipe.