Basundi


Basundi is an Indian sweet mostly in Gujarat, Maharashtra, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej.
Different styles of basundi are also prepared, such as sitaphal basundi and angoor basundi.

Preparation

may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.
Adding less saffron reduces colour intensity. The addition of condensed milk gives a nice flavour and richness to basundi.

How to Serve

Basundi can be served hot, warm or chilled. It is often served with puris.