BASUNDI RECIPE ( EASY RECIPE TO MAKE BASUNDI WITH JUST 3 INGREDIENTS) EASY MILK BASUNDI
Hi friends,
I am posting a very easy recipe to make basundi with 3 simple ingredients. Its just going to take little time to get the original taste like how you get in sweet shops, but its totally worth it.
The recipe is very simple and ingredients are totally simple. No need for any fancy ingredients not even condensed milk.
I have tasted one of the best basundi in Ahmedabad Gujarat. That was mind blowing, trust me guys after trying lots of recipe this one really gave me the same feeling..( ha..ha..ha😂at last I got it...)The secret is best cow milk and little patience... continuous stirring and scraping of the sides of the vessel is needed. Until the milk solids appear. And at last yup the magical basundi arrives..ta da....
The main point here is use a good quality of full cream milk. I used the fresh cow milk given by my sister..yummmyyy... the really trick is to use a full cream milk, if possible use organic cow milk rather than our packet milk.Again thanks to my sister 😍.so whenever I get fresh cow milk my first option is to make basundi.
So why waste the time , lets jump right into the basundi..sorry recipe😀
BASUNDI RECIPE
INGREDIENTS
Full cream milk - 2 litres
Sugar - 1/4 cup
Badam(chopped) - 5tbsp
Aavin badam mix - 100gms ( I have used aavin badam mix, but you can use any instant badam mix)
HOW TO MAKE BASUNDI ( EASY STEP BY STEP PROCEDURE TO MAKE TASTY BASUNDI)
First of all use a wide mouth and heavy bottom pan or kadai to make basundi. For a 2 litre milk you should choose a pan or kadai which can hold at least 4 litre milk, so when we boil milk on medium flame it may not over flow. Also the pan should have a heavy bottom as it prevents from burning the milk for a long time.
Now start to heat the milk in a heavy pan on medium flame, when the milk comes to boiling point reduce it to a low flame and stir continuously.
Now I have taken 2 litre of full cream milk, so after almost 30 mins of boiling when the milk quantity thickens a bit , stir the milk on equal interval at this stage or the milk may get burnt.
Now when the milk quantity reduces a bit after this a little, at this stage add 100gms of aavin badam mix. I am not adding any saffron or corn flour for the basundi to thicken as I am adding the badam mix. You can use any instant badam milk mix and you will get the same result.
Keep stirring while adding the badam mix so no lumps are formed. Keep the flame in low to medium. If you are going to be next to the stove keep it in medium flame and stir continuously If not reduce the flame to low.
I usually make the basundi when I cook lunch or dinner so I can keep stirring and cook.
Now after this the mixture will needed to be scraped on the sides continuously. As after adding badam mix the milk tends to stick to the sides, so at this stage continuous stirring is needed every 2-3 minutes.
I am adding little finely chopped badam, this step is completely optional as the badam mix itself will have badam.You can add a handful of any chopped nuts at this stage.
Let this milk boil in low to medium flame for another 20-25 minutes, keep stirring and scraping the sides continuously. You can see the milk soilids are forming on the sides of the pan.
Now add sugar to the milk, as the instant badam mix would already have sugar in it we can add just enough sugar. also after thickening the basundi will reduce in quantity. So add sugar according to your preference.
Now after adding sugar continue to boil and scrape until milk solids appear on the surface. You can notice small milk solids float on the milk.
You can scrape the sides using a knife, which helps the milk solids back to the milk mixture also prevents pan from getting burnt.
It took good 25-30 minutes for me to get to this stage. The time depends on the fat quantity of the milk, type of kadai you use etc... so just watch for the milk solids. Now switch off the flame at this stage.
Remember on refrigerating the basundi thickens more and on cooling more milk solids tend to form, that's when you get the real texture of basundi.
Once the basundi comes down to room temperature refrigerate at least for 6-8 hours. After 8hrs on the refrigerator, you will notice a thick layer would have formed on the top. So before serving mix well so the milk solids will get evenly spread.
Wow basundi is ready..tada..
All you need is little patience... no need of condensed milk or corn flour. The instant badam mix has everything you need for the magic😌
NOTES:
1.Use really good quality of cow milk or any full cream milk. the milk solids form based on the fat content.
2.You can use any instant badam mix, I personally love aavin badam mix.
3.Usually start to make it when you start your cooking, so scrapping wont be a problem and you wont feel tired on continuous stirring and scraping..
4. You can use any finely chopped nuts like badam,pista etc..
5.Add sugar after considering the quantity on reducing, also the badam mix has sugar.If you want you can taste before adding sugar and decide the quantity of sugar needed.
6.On cooling mix well before serving as the milk solids would have been formed as a thick layer..
So guess I have covered most of the points, many of us think we cant ever get the taste of basundi as we get it in sweet shops, but guys trust me on this one...try badam mix and definitely that does the magic...I have tried adding condensed milk, just boil milk until desired consistency..nope never I got this taste.. this is super duper easy except time consuming, but like I said do the process when you do your cooking ..you wont even feel the time factor. Make it during lunch, cool serve for dinner. Or make it during dinner cooking, serve for next day..
So guys, try this easy simple recipe and let me know how it turns out..
Do like ,share and comment on my facebook page..
SHARING IS CARING..
see you all soon with another recipe. Tata😀
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