12 cup milk
1/2 cup sugar
6 whole cardamoms (to 8); crushed
1 teaspoon saffron
1/4 cup hot milk; (extra)
2 tablespoon chopped pistachios; to garnish
Directions: How to Cook Basundi (Creamy Milk Pudding)
Place the milk in a heavy sausepan and bring to the boil, stirring constantly. Keep stirring and simmer until the milk reduces to one-third its original quantity.
Add the sugar and simmer for 5 more minutes. Now add the crushed cardamoms. Dissolve the saffron in 1/4 cup hot milk and add to the milk pudding. Stir thoroughly.
Garnish with the chopped pistachios. Serve chilled.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan
Recipe by: Dakshin by Chandra Padmanabhan
Recent comments and reviews for this recipe:
| vivek writes:|
the basundi recipe says to boil the milk. in fact this is a grave mistake as the milk will "break." Instead, one must simmer the milk on a very low heat so that it evaporates without "breaking," i.e., separating fat from water and giving a curdled appearance. that is the beauty and the skill/patience of basundi, the milk must be tended and stirred over low heat for a long period of time - sometimes more than two hours, depending on quantity. it is an act of love. of course, one can always substitute a can of condensed milk mixed with a sufficient quantity of heavy cream and while milk to get the consistency and level of creaminess desired. although this is not "traditional," it is nonetheless delicious, as most things with heavy cream in them tend to be
Posted on 15 Dec 2007, 16:37 ET
Add your comment: