Basundi recipe please..?!
Ingredients:
1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron
Method:
1. Soak saffron in 2 tsp. hot milk, keep aside.
2. Chop finely or crush coarsely, the almonds and pistachios.
3. Peel and powder cardamom seeds with a mallet.
4. Add to chopped dryfruit.
5. Run saffron with base of a mallet, in cup, till dissolved in milk.
6. Put milk to boil in a large deep pan, stirring occasionally.
7. When it starts boiling, reduce heat and boil.
8. Stir frequently, till milk is 2/3 in volume.
9. Add all other ingredients to boiling milk.
10. Boil further for 3-4 minutes.
11. Take off fire. Cool a little.
12. Pour into a large decorative serving bowl.
13. Allow to cool completely, chill in refrigerator for 4-5 hours.
14. To avoid a layer forming on the surface, stir frequently while cooling.
15. Serve chilled in individual cups with rose petal to decorate on top, if desired.
Making time: 25 miinutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated
Recipe 2:
Ingredients:
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts
How to make basundi:
* Boil the milk in a kadai.
* Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
* D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
* Return to a medium flame.
* Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
* Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
* Serve hot or cold.
Recipe 3 :
Ingredients:
1 litre milk
150g sugar
25g cashew nuts
100g pistachios
6 cardamoms
Basundi
Method:
1. Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
2. Repeat this procedure until the milk gets brown color.
3. When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
4. Place the bowl in refrigerator and let it chill for 1 hour.
Hope u liked it
Enjoyyyyyyyyyy
Answers: Recipe 1 :
Ingredients:
1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron
Method:
1. Soak saffron in 2 tsp. hot milk, keep aside.
2. Chop finely or crush coarsely, the almonds and pistachios.
3. Peel and powder cardamom seeds with a mallet.
4. Add to chopped dryfruit.
5. Run saffron with base of a mallet, in cup, till dissolved in milk.
6. Put milk to boil in a large deep pan, stirring occasionally.
7. When it starts boiling, reduce heat and boil.
8. Stir frequently, till milk is 2/3 in volume.
9. Add all other ingredients to boiling milk.
10. Boil further for 3-4 minutes.
11. Take off fire. Cool a little.
12. Pour into a large decorative serving bowl.
13. Allow to cool completely, chill in refrigerator for 4-5 hours.
14. To avoid a layer forming on the surface, stir frequently while cooling.
15. Serve chilled in individual cups with rose petal to decorate on top, if desired.
Making time: 25 miinutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated
Recipe 2:
Ingredients:
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts
How to make basundi:
* Boil the milk in a kadai.
* Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
* D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
* Return to a medium flame.
* Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
* Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
* Serve hot or cold.
Recipe 3 :
Ingredients:
1 litre milk
150g sugar
25g cashew nuts
100g pistachios
6 cardamoms
Basundi
Method:
1. Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
2. Repeat this procedure until the milk gets brown color.
3. When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
4. Place the bowl in refrigerator and let it chill for 1 hour.
Hope u liked it
Enjoyyyyyyyyyy
http://www.tajrecipe.com/indian/cooking/...
Good luck!
Basundi
Ingredients:
1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron
Instructions:
1. Soak saffron in 2 tsp. hot milk, keep aside.
2. Chop finely or crush coarsely, the almonds and pistachios.
3. Peel and powder cardamom seeds with a mallet.
4. Add to chopped dryfruit.
5. Run saffron with base of a mallet, in cup, till dissolved in milk.
6. Put milk to boil in a large deep pan, stirring occasionally.
7. When it starts boiling, reduce heat and boil.
8. Stir frequently, till milk is 2/3 in volume.
9. Add all other ingredients to boiling milk.
10. Boil further for 3-4 minutes.
11. Take off fire. Cool a little.
12. Pour into a large decorative serving bowl.
13. Allow to cool completely, chill in refrigerator for 4-5 hours.
14. To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.
http://www.tajrecipe.com/indian/cooking/...
BASUNDI
Cooking Time : 30 min.
Preparation Time : 5 min.
Serves 4.
Ingredients
1 litre full fat milk
1/2 cup sugar
1/2 teaspoon cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds
Method
1. Bring the milk to a boil in a broad bottom non-stick pan.
2. Reduce the flame and simmer till the volume is reduced to half, stirring continuously.
3. Add the sugar and simmer for some more time till the milk thickens into rabdi.
4. Add the cardamom powder.
5. Serve warm or chilled, garnished with slivers of pistachios and almonds.
Tips
VARIATIONS :
STRAWBERRY BASUNDI : Cool the rabdi completely.
Add 1/2 teaspoon of lemon juice and 1/2 cup of sliced strawberries and sugar if required. Mix well and serve chilled.
NARANGI BASUNDI :
Cool the rabdi completely and add 1/2 teaspoon of lemon juice and 1/2 cup of orange segments.
Add 1 tablespoon of orange squash if you wish. Serve chilled.
http://www.tarladalal.com/recipe.asp?id=...
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