August 30, 2016

How to make Kesar Pista Basundi

Recipe by Naiya Sheth:This is very delicious traditional Indian recipe. We always make this in festivals. Basically, basundi is a very rich and heavy in the fat recipe. Yes, it is a time-consuming recipe but the result is best. Really it tastes great. So,try to make this time consuming but delicious traditional homemade recipe Kesar Pista Basundi. Normally it is available in many flavours but this one is most popular. This one I made purely authentically without corn flour, custard or condensed milk. I tried to add lots of nuts to make it richer.

Preparation time - 5 minutes
Cooking time - 20 to 25 minutes
Serves - 2 person

Ingredients to make Kesar Pista Badundi:

1-litre full fat milk
5 to 6 tablespoon sugar
A pinch saffron

For garnishing:

Sliced almonds
Sliced pistachio
Cardamom seeds
Cardamom powder

Method to make Basundi:

  • In a broad non-stick pan add milk and boil until half in quantity at medium flame. 
  • Now add saffron and sugar to it. Again boil for 5 to 7 minutes.
  • Let it cool at room temperature and then refrigerate for minimum 3 to 4 hours.
  • At the time of serving strain it and try to add all cream in it. (straining is completely optional, but I don't like cream-malai so, I strain)
  • Garnish with saffron,almond slices, pistachio slices, cardamom powder and cardamom seeds.
  • Serve chilled Kesar Pista Basundi with puri and potato sukhi bhaji.

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