Basundi

Basundi is very close to rabri. Rabris have their milk solids dried and cut into squares and then added to the reduced milk, but while making  basundi you scrap the milk solids from the sides as you simmer down the milk, and that makes the milk or basundi thick. Basundi is also very similar to the Bengali kheer but, kheer is a little drier compared to basundi. In either way, basundi in itself is great. It is like a mixture of the favourite features from rabri and kheer...and while served chilled basundi is more than a perfect dessert to seal a meal. And you can personalise basundi by adding any fruit puree of your choice. Although, I prefer my basundi with saffron mainly, many people find strawberry and aam basundi amusing as well.

 Basundi

Serves 5

Ingredients:

1.5 litres of full fat cow / buffalow milk

375gm of white granulated sugar

4 green cardamom pods

A few pinches of saffron

Some crushed pistachios and almonds to garnish

Method:

Pour the milk in a saucepan and let it come to a boil.

Once it comes to a boil, switch the flame to the lowest and simmer until the milk has reached one third of it's original quantity.

Meanwhile stir every 5 minutes and scrape the sides. This might take arou d 45 minutes of time.

Once the milk becomes one third of it's actual quantity, stir in the sugar and simmer for about 10 minutes more.

Pound the cardamom pods in a mortar and pestle until they turn into fine powder. Discard the skins.

Add the cardamom powder and saffron to to the milk.

Stir to mix and let it cool down.

You can serve it warm or cold, as per your preference with some pounded or chopped pistachios and almonds on top of it.

You can also serve it chilled.