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Basundi Aur Pistachios
🇮🇳 Indian Vegetarian

Basundi Aur Pistachios

🇮🇳 Indian

Maharashtrian basundi reduced thick, the festival-milk dessert of Pune. Festival sweetness, made the slow way. Plate in petit-four pieces with tea or as prasad.

Prep 16 min Cook 40 min Serves 5 Hard

Ingredients

  • Salta pinch
  • Ghee3 tbsp
  • Milk1 litre
  • Sugar1 tsp
  • Green Cardamom1 tsp
  • Pistachios1/2 cup, chopped

Instructions

  1. 1

    Set out every ingredient measured and ready; Indian sweets move fast once the heat is on.

  2. 2

    Start the base: the milk and sugar together in a thick pan, stirring so nothing catches.

  3. 3

    Stir through the long middle stage until the mixture looks cohesive and smells toasty and rich.

  4. 4

    Add the pistachios, cardamom and any nuts or saffron; fold through and cook two minutes more.

  5. 5

    Spread or shape while warm, garnish with the reserved nuts, cool completely, then cut or serve as it sets.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Basundi Recipe//Gujrat Aur Maharashtra Ki Famous Authentic Sweet Dessert//How to make Basundi · on YouTube