Basundi Recipe | Easy & Tasty Festive Sweet | दिवाली पर बनाइये बासुंदी की रेसिपी

The ICONIC YFL BLACK BOWL is finally back in stock! 🖤

YFL Family, I am overwhelmed by how fast it sold out last time, your love and support mean the world to me! ❤️

So, as a little thank you, I’m bringing it back at a special festive price, and guess what? You can use my code “YFLfestive10” for an exclusive extra 10% discount over and above the festive price!* 😎

Get it here:

This is for a limited time, so don’t wait too long, grab yours now on YFLhome.com before it’s gone (again)! 😍🚀

Don’t miss out on making this versatile, elegant bowl a part of your kitchen experience! ❤️

Keep supporting us in this beautiful journey! ✨

Love & gratitude,
Sanjyot ❤️

Written recipe – Basundi
Prep time: 5 minutes
Cooking time: 45-50 minutes
Serves: 8-10 people

Ingredients:
MILK | दूध 2 LITRES (FULL FAT)
KESAR | केसर 3-4 STRANDS
SUGAR | शक्कर ¾ CUP / 150 GRAMS
PISTA | पिस्ता 4 NOS. (SLIVERED)
ALMONDS | बादाम 4 NOS. (SLIVERED)
CASHEW | काजू 4 NOS. (SLIVERED)
CARDAMOM POWDER | इलायची पाउडर ½ TSP
Alternative plating
ROSE SYRUP | रोज़ सिरप
VANILLA SPONGE | वनीला केक
APPLE | सेब
BANANA | केला
POMEGRANATE | अनार
BASUNDI | बासुंदी
PISTACHIO | पिस्ता
ALMOND | बादाम
ROSE PETALS | गुलाब कि पंखुड़ियां
Method:
Add the milk into a heavy bottomed kadhai, set the flame to high & bring the milk to a boil while stirring it at intervals.
Once the milk comes to a boil, add the saffron strands & lower the flame to medium, let the milk simmer until it reduces to half of its original quantity.
You have to keep stirring the milk, you don’t need the malai (layer of fat) to form on the surface.
After letting the milk simmer for 30-35 minutes, add sugar , nuts & cardamom powder, stir well & increase the flame slightly & let the basundi simmer again for 10 minutes.
You don’t have to cook it until it becomes too thick, basundi’s consistency is only slightly thick.
Once the basundi has reduced to half, switch off the flame.
Basundi is ready, you can serve it hot, warm or chilled, once it cools down completely, a layer of malai will form on the surface, you can mix it with the basundi or serve it separately if you want the basundi to be completely smooth.
Garnish it with some slivered nuts & rose petals.
You can also serve it as a trifle or a fruit custard, just assemble all the components in a glass or a small cup & let it chill in the refrigerator before serving.