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Sunday, 23 November 2014

Indian Sweet Basundi Recipe

Indian Sweet Basundi Recipe Biography

Source(google.com.pk)

INGREDIENTS

Milk - 500 ml

Sugar - 2-4 tbsp

Saffron - few threads

Cardamom - 2 nos

Nutmeg powder - a pinch

Cashews,almond and pista - 5 each

METHOD

In a heavy bottomed kadai,take the milk and boil till it reduces to half. When it boils,stand nearby,scrape the sides of kadai and collect the skin.Mix with the milk.In the mean time,chop all the nuts and set aside. Roast a small piece of nutmeg,powder & set aside.

After the milk is reduced to half, add sugar and saffron threads.Mix well and boil for few minutes.Check for sweetness.Add more if necessary.

Basundi step 1

Lastly add the cardamom powder,nutmeg powder and chopped nuts,mix well and switch off the flame.The total process took 35 minutes in low to medium flame.It may vary. Make sure the consistency is slightly thin because it will thicken when it cools down.

Basundi tile2

Transfer to the bowl and refrigerate for 3-4 hours.Serve chill!

NOTE

As i stood nearby and kept stirring the milk,it din’t spill over.If u don’t want to stay,please keep the flame low and allow it to boil.Scrape the sides once in a while and mix the skin to the milk.

The color of basundi varies as per the quantity of saffron.Add less for mild color.

Add more milk or water to adjust the consistency while u serve.Check for sugar too :)

Serve chilled.Enjoy with ur loved ones !

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Orange in milk ? Would not it get curdled ? That was my first reaction when Ma mentioned about something called “Kheer komola“. She makes beautiful payesh, just perfect, the best one and of all the payesh variety she has ever made for the festivals or simple homey occasions, ” kheer komola ” however has never surfaced, until that day. It so happened that one of our family friends had sent us huge crate of oranges from Darjeeling, and in the hot and humid Indian summer, they were likely to survive another few weeks.

Sitting in the cosy corner of our terrace, in my favourite nook, with a fiction in one hand, and oranges in another, I loved to spent my afternoons, reading and eating … soaking the warmth of winter sun. Days were so carefree and blissful. Besides soaking the winter warmth and all those romanticism associated with such a secluded and solitary space, reading on a terrace has its other charms too, like neighbourhood watch, really ??? Nah.. it was my favourite pastime to keep watch on some lesser known events of neighbourhoods, peeping through the corners of my terrace, I can watched practically everything while others could not even saw me. That used to give me such childlike excitements.

basundi

When it was no more possible to read in the fading glow of setting sun, brimming with the day’s gossips , I collected my books, the scattered peels of oranges, some of it I used to bookmark the page I was reading ,and rest I carefully collected in a small plastic and gave it to my ma, she would then dried the peels under sun until they become brittle, then she would ground them to a fine powder and with the help of few spoon of almond oil, she would make a fine herbal face mask for me, simple, pure and without any chemicals. Life has changed so much since then, I can not relate to those fabulous days anymore, it seems now a fictional story from another era, in another time.

Similar to our beloved ” kheer komola” there is another recipe called “Basundi” – a traditional Gujarati and Maharashtrian (western Indian) sweet dish and is prepared by thick and creamy milk or rabdi and garnished with almonds and pistachio nuts. Though basundi is different from kheer komola, but when you flavour the basundi with juicy oranges, the differences melts to resemble close cousins.

kheer komola

Short, simple and sweet way to end your dinner, “kuch meetha ho jaye” for not so chocolate crazy nation, milk based deserts are always welcome with an open heart. When the dessert screams oranges, on high citrusy notes mellowed by the rich and creamy condensed milk, this is one beautiful and classic dish which will impress you at once.

Recipe: Orange basundi or kheer komola

Summary: Orange basundi / kheer komola is a thick rich and creamy milk based chilled dessert infused with the citrusy and juicy oranges.

basundi

Orange basundi

Ingredients

Milk: 4 cups

Condensed milk: 1 cup

Oranges (sweet): 2

Green cardamom powder: ½ tsp

Orange segments: 3-4

Orange rind: 2 optional just for garnish

Instructions

Boil the milk and reduce it to 1/4 th measure till it become thick and creamy like rabdi.

It will take almost 45 minutes, so lower the heat and let it reduce to half, stirring after every 3-4 minutes.

When the milk reduced to half, you will notice change in the color too, absorbing creamy hue all along.

Add the condensed milk and boil for another 10 minutes. basundi steps

Sprinkle the cardamom powder, give it a stir.

Sprinkle some saffron threads over the warm milk and let it cool at room temperature.

Once it is cooled to room temperature, refrigerate it for 3-4 hours.

Meanwhile, extract the juice of two oranges and strain it through a mesh filter.

Keep some of the orange segments for garnishing, if you want you can cut the orange rind or grate the zest of orange for garnish also.

Take out the chilled milk from the fridge, add the orange juice, check for the tartness, if needed add more or less depends upon the tartness you prefers.

Garnish with the sliced orange segments and the orange zest or rind.

Serve the chilled kheer komola or orange basundi simply as dessert or sometimes many prefers to relish it with fried puris.

Variations

You can try the same recipe with sweet and juicy mangoes or pineapple or you can serve simply without any fruity flavours.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Culinary tradition: Indian (Marathi / Bengali Cuisine)