Thursday, Dec 20 2007

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Basundi

Ingredients:

1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron

Method:

1. Soak saffron in 2 tsp. hot milk, keep aside.
2. Chop finely or crush coarsely, the almonds and pistachios.
3. Peel and powder cardamom seeds with a mallet.
4. Add to chopped dryfruit.
5. Run saffron with base of a mallet, in cup, till dissolved in milk.
6. Put milk to boil in a large deep pan, stirring occasionally.
7. When it starts boiling, reduce heat and boil.
8. Stir frequently, till milk is 2/3 in volume.
9. Add all other ingredients to boiling milk.
10. Boil further for 3-4 minutes.
11. Take off fire. Cool a little.
12. Pour into a large decorative serving bowl.
13. Allow to cool completely, chill in refrigerator for 4-5 hours.
14. To avoid a layer forming on the surface, stir frequently while cooling.
15. Serve chilled in individual cups with rose petal to decorate on top, if desired.

Making time: 25 miinutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated

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Milk Dishes Index