- 35 oz full cream milk
- 10 oz sugar
- 1/4 tsp cardamom powder
- 1 tsp pistachios – sliced
- 1 tsp almonds – sliced
- 4 strands of saffron
- 2 tbsp whipping cream
Basundhi is a sumptuous Maharashtrian and Gujarati dessert. It is basically delicious thickened sweet milk that has been garnished with dry fruits and saffron. Although equally tasty and unique, basundhi is different from the rabri as basundhi is liquid in consistency. Basundhi is usually served hot with poori. Makes your mouth water? Well, consider this, this rich creamy dessert also tastes absolutely amazing when served chilled. What’s more, basundhi takes only about 35 minutes to cook! If you are not too keen on making the usual milk cakes and looking at making an interesting dish, make basundhi today.
It is packed with calcium and contains essential vitamins too. Calcium helps maintain strong bones, muscles and helps in the prevention of cancer as well.
How to make Basundhi recipe
Basundhi can also be made using condensed milk along with half the quantity of milk used in the above recipe. Use of condensed milk reduces the cooking time required for thickening of milk by half.
The main ingredient in basundhi is milk. Did you know that humans started consuming and processed milk before they learned to grow crops? Archaeologists have discovered ceramic jars in the Balkans dating 7th century BCE. Milk has been widely used and mentioned throughout history. The Egyptians, Sumerians, Indians, Romans, and Mongolians considered Milk as the ‘food of the gods’.
Ancient Sumerian kings drank milk believing it made them strong and immortal. Milk has been attributed astronomical qualities by almost all civilizations. Genghis Khan, the great Mongolian conqueror, considered milk and yogurt to be the reason behind his warriors’ bravery. The beauty of the famous Egyptian queen Cleopatra is attributed to daily milk baths. Julius Caesar believed that the reason behind the well-built bodies of the Germans and Celts was drinking milk.