Creamy Cardamom Basundi

Ingredients

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 1/2 cup condensed milk 1/2 cup condensed milk
• 1/4 cup sugar 1/4 cup sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 10-12 strands of saffron 10-12 strands of saffron
• 2 tablespoons chopped almonds 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios 2 tablespoons chopped pistachios
• 1 tablespoon chopped cashews 1 tablespoon chopped cashews
• 1 tablespoon raisins 1 tablespoon raisins

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 28g, 25g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed pan, bring the whole milk to a boil over medium heat.
2. 2.
   Reduce the heat to low and let the milk simmer, stirring occasionally to prevent it from sticking to the bottom of the pan.
3. 3.
   After 30 minutes, add the condensed milk and sugar to the pan. Stir well to combine.
4. 4.
   Continue simmering the milk on low heat for another 1 to 1.5 hours, or until it reduces to approximately half its original volume. Stir occasionally to prevent scorching.
5. 5.
   Add the cardamom powder, saffron strands, chopped almonds, pistachios, cashews, and raisins to the pan. Mix well and simmer for an additional 10 minutes.
6. 6.
   Remove the pan from heat and let the Basundi cool to room temperature.
7. 7.
   Once cooled, refrigerate the Basundi for at least 2 hours to allow it to thicken further and enhance the flavors.
8. 8.
   Serve chilled in individual bowls, garnished with a sprinkle of chopped nuts.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the Basundi. This helps release the vibrant color and aroma of saffron.
• Cardamom powder — Use freshly ground cardamom powder for the best flavor. Crush the cardamom pods and remove the seeds. Grind the seeds into a fine powder using a mortar and pestle or a spice grinder.

Tips & Tricks

• To enhance the flavor, you can add a pinch of nutmeg or a few strands of crushed saffron while simmering the milk.
• For a creamier texture, you can substitute some of the whole milk with heavy cream.
• If you prefer a sweeter Basundi, adjust the amount of sugar according to your taste.
• Make sure to stir the Basundi occasionally while simmering to prevent it from sticking to the bottom of the pan.
• Basundi tastes best when served chilled, so refrigerate it for a few hours before serving.

Serving advice

Serve Creamy Cardamom Basundi chilled in individual bowls. Garnish each serving with a sprinkle of chopped nuts for added texture and visual appeal.

Presentation advice

To elevate the presentation of Creamy Cardamom Basundi, you can serve it in traditional Indian clay bowls or small dessert glasses. Optionally, you can garnish each serving with a few strands of saffron or a dusting of cardamom powder for an elegant touch.