Photograph of the finished Basundi

India · Sữa cô đặc hạt Basundi

Basundi

1 hr 40 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 3.2 l
  • Photograph of Sugar Sugar 320 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Raisins Raisins 100 g

Method

  1. 1 Heat the milk in a wide saucepan over medium heat for 55 minutes, stirring every 5 minutes.
  2. 2 Unlike the rabri, which skims off the cream to create a layer, the basundi is stirred until the cream is completely dissolved in the milk, resulting in a smooth and even mixture.
  3. 3 Scrape the sides of the pan each time you stir; the milk residue sticking to the sides will burn and give the whole pot a burnt smell.
  4. 4 Cook until the milk is reduced by half and turns an ivory color.
  5. 5 Add sugar, cardamom, and saffron, then simmer for another 8 minutes.
  6. 6 Sprinkle with almonds, pistachios, and raisins, then refrigerate for 2 hours before serving.

With an appliance

  • Oven 1 hr 10 min

    Replace steps 1–4: Pour milk into a deep tray, place on the middle rack of the oven at 140 degrees for 40 minutes, stirring at minutes 15 and 30 to break up the cream; reduce to about 15 minutes. Even heat helps the milk thicken smoothly, preventing overflow and burning, and only requires stirring twice instead of scraping the pan every 5 minutes. In step 5, add sugar and seasonings and cook for another 8 minutes.

Start cooking