“May u be blessed by the love of Allah and be guided by him in all what u do. May the holy month of the revelation of Koran usher upon u peace, happiness and prosperity….” Ameen!
Ramadan Kareem to all my dear friends n family in India and across the globe.
With the arrival of the holy month, comes a long list of delicacies prepared through out these pious 30 days. The Sehris are simple but the Iftars at my home has to be grand with a wide spread of snacks and desserts. Basundi happens to be one of my favorite dessert during Ramadan iftar. So today i made Basundi to sweeten up my first day of Roza Iftar (that falls tomorrow). I made it a day before so that it can be refrigerated well and can be relished chilled. Well i am planning t have a bowl early morning for Sehri too…. Lol
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense 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”
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be 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. Some times after adding sugar one can cook 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 again fluid. Stirring well prevents from Malai being formed on top and all guests (even late comers) can enjoy equally thick and plain Basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of Basundi are also prepared like Sitaphal (Custard apple) Basundi and Angoor Basundi ( Basundi with smaller kinds of rasgullas )