Basundi was my dad’s favorite dessert and mine least. It is prepared using milk, sugar, and dry fruits. This is served either hot or cold. Tastes best when served cold. Also known as Rabri, this can be served with Jalebi, Jamoon, Shahi Tukda, and Malpua.
Cuisine: North Indian
Time required: 45 minutes
1 liter Full cream Milk
1/4 cup Sugar
1 tbsp Nuts like Almonds, Pistachios, and Cashew nuts
A pinch of Saffron
1/4 tsp Cardamom Powder
Roast the nuts in Ghee and keep aside. Boil Milk in a thick-bottomed pan. Simmer the flame and continue to boil for 30 minutes. Keep stirring.
Let the milk reduce. Add Sugar, Saffron and mix well.
Cook for another 5 minutes. Add Cardamom Powder and the Nuts. Mix well.
Serve hot or chilled.