Tuesday, 4 February 2014


BASUNDI (बासुंदी )


Whole milk / full cream milk
1 litre
½ - ¾ cup
Charoli seeds
1 tbsp
Almonds roasted and coarsely crushed
8 – 10 nos
Saffron strands soaked in 2 tbsp hot milk
8 – 10 strands
A pinch



1.       Put the milk in a heavy bottomed pan and bring to boil.

2.       Make sure that the pan is large enough (at least that will hold 3 – 4 litres) so that the milk does not boil over the edge.

3.       Put a large spoon in the pan to stir continuously.

4.       When the milk boils put it on a medium to low flame and simmer till the milk reduces to almost a little less than half the quantity but is still of pouring consistency.

5.       At this point the milk thickens and the colour changes to a pale creamish brown.

6.       Add the sugar and saffron soaked in warm milk at this point and boil till the sugar melts. Switch off the flame. The milk will reduce more in its own heat.

7.       The sugar quantity can be reduced or increased as per preference. So use sparingly.

8.       Finally add in the nuts and salt. Toast the nuts or fry them in a little ghee if you like.

9.       Salt helps in enhancing the flavors of a sweet or dessert so I always prefer adding a pinch in Indian desserts. Serve hot or chilled.

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