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Looking for a dessert that’s indulgent enough for a special occasion but still offers a subtle nutritional boost? Look no further than this magnificent Anjeer Basundi. Basundi, the beloved Gujarati and Maharashtrian sweet, gets an upgrade here with the addition of anjeer (dried figs)—a powerhouse ingredient known for its natural sweetness and fiber content. We'll show you how to perfectly balance the slow-simmering richness of the milk with the unique, chewy texture of figs, resulting in a naturally sweet and profoundly satisfying treat.
Forget everything you thought you knew about traditional Indian sweets, because this recipe is about to redefine your dessert expectations! Imagine spoonfuls of intensely-reduced, saffron-infused milk, studded with plump, chewy pieces of sun-dried figs. That's the magic of Anjeer Basundi. It hits all the right notes: the irresistible creaminess of the slow-cooked milk, the delicate perfume of cardamom, and the unique, molasses-like depth that only anjeer can provide. Ready to make a dessert that will be the star of your next dinner party?
There are some desserts that just feel like a warm hug, instantly transporting you to a time of festive joy and family gatherings. For many in India, that feeling is encapsulated in a bowl of Basundi—the rich, slow-simmered milk sweet. But today, we're giving this timeless classic a modern, luxurious twist! Get ready to dive into the creamy, aromatic world of Anjeer Basundi, where the intense, earthy sweetness of dried figs (anjeer) meets the velvety reduction of traditional rabri. This isn't just a dessert; it's an experience.
The beauty of Indian sweets lies in their adaptability! While the anjeer provides a unique depth, feel free to experiment with other additions next time—perhaps a touch of rose water or finely chopped pistachios. But for now, take the time to savor this decadent Anjeer Basundi. It's a labor of love, but every simmer and stir is worth the heavenly taste. If you make this recipe, be sure to tag me in your photos! Happy cooking, and enjoy every luxurious spoonful! 🍽️😋
Soaking time - 20 to 25 minutes
Preparation time - 5 minutes
Cooking time - 30 minutes
Makes 1 liter
Ingredients to o make Creamy Anjeer Basundi:
1 1/2 litres full fat milk
180 ml condensed milk
15 grams milk powder
15 to 20 anjeer/dry figs
8 to 10 roasted almonds
Method to make Creamy Anjeer Basundi:
- Soak anjeer in warm water for minimum 25 minutes.
- Transfer milk in a nonstick/thick bottom pan.
- Take 100 ml milk in a small pan and add condensed milk and milk powder in it. Mix properly.
- Mix it with another milk. Cook at slow flame until you get 1 liter milk.
- Drain soaked anjeer and chop them roughly. Churn to make coarse paste.
- Add anjeer past in boiling milk and again cook for 5 minutes.
- Let them cool at room temperature, and when cool place in refrigerator.
- At last add roasted sliced almonds to it. Mix well.
- You can add soaked sliced almonds, but personally I like crispy sliced almonds.
- Serve chilled Anjeer Basundi with fulka roti/puri etc.
