Basundi-Traditional paal basundi recipe-How to make-Step by step photos

Cuisine Style: Gujarat, Maharashtra, Karnataka, India | Cooking Time: 30-45 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet

Ingredients

• Milk - 1 ltr
• Sugar – 4 tbsp
• Almonds, cashew nuts, pistachios – 4 tbsp
• Green Cardamom- 2
• Ghee - 2 tbsp

Preparation

• Heat ghee in a pan roast almonds, pistachios & chop or grate & keep it aside.
• Heat milk in a pan & let it boil.
• When boiling stir continuously & take malai[paal yedu] then place it on the side of the pan.
• Repeat the same process till milk reduces to half & slightly thick.
• Add sugar stir well for another 3 min.
• Once its ready transfer paal basundi to serving bowl.
• Heat pan take malai using spoon. Then add this malai[palada] to the basundi
• Then add chopped nuts & cut off heat.
• Serve hot or chilled

Tip

• For another variation of Instant basundi use condensed milk or brown sugar.
• Add saffron is optional
• You can add sara paruppu[Chironji, Cuddapah almond]. But the cost is high 1 kg is 850 [100 gram is 85]
  

How to make Basundi [Traditional style]-Stepwise pictures[Simple, Easy & Delicious]

Boil milk in an iron pan

Take malai paladai place it on the pan

Stir milk gently to avoid burning at the bottom of the pan

Malai[paal yedu] is forming

Milk is reduced[1/4] malai is forming

Perfect malai [paal yedu]

Take malai in a spoon, grease it on the side of of the pan

Add sugar cardamom in a mixer jar & grind to fine powder

Milk reduced, add sugar cardamom powder

Stir well for 3 min

Milk basundi is ready, cut off heat

Heat pan scrape out all the malai using spoon then cut off heat

Pour prepared basundi to a serving bowl, add malai[Paal yedu]

Paal basundi is ready, add ghee roasted almonds, pistachios, cashews serve hot or chilled