Whenever I go to restaurants, I love to order basundi/basandhi/ basandi, whatever it may be. Its my favorite dessert ever. My dad use to get sweet, every Sunday evening, in my childhood days. I ever order a cup of basundhi for me. Really I can’t forget those days.
During my college days also, I go with my friends to hotels for taking basundhi beofre attending the computer classes. When i take the last sip of basundhi, really I feel too sad. I like to have some more but it is little bit costly in hotels. So no way, I have to walk out from there.
A week before, my hubby has brought basundhi for me. Really, it tempted me to do at home. After a long while, I prepared it in my home. That’s awesome. The taste was really perfect. And now am very happy to do it at home, since I can have any amount without any limit. And fortunately, when i saw the visitors hit of my blog, it has crossed 20000 and wow! this post has become something special for me with my favorite Basandhi. Let’s come straightaway to the recipe.
Milk – 1 litre
Sugar – 12 tbsp (adjust according to taste)
Cardaom Powder – ¼ tsp
Lime Juice – 2tbsp
Silvers of pistachios and cashews
Take 200ml of milk from the mentioned milk quantity. Bring 200ml of milk to boil, in a high flame, in a heavy bottomed pan. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The milk will start to curdle slowly and keep stirrin it in a slow flame for 3 minutes, until the milk fat is separated completely from the whey. Now strain the paneer in a thin muslin cloth.
Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. Keep this paneer aside for a while. This paneer is required for the grainy texture of basundi.
Bring the remaining 800ml of milk to boil in another heavy bottomed pan. Let the milk to cook in a simmer flame. Keep stirring it continuously so that the milk should not stick to the pan. Add desired level of sugar, cardamom powder and the paneer in the boiling milk. Let the milk to cook until the volume of milk is reduced to half in its quantity.
You can see layers forming on the top of milk in regular intervals. You remove those layers with the help of a spoon and keep it in a separate plate. Once the milk is reduced to half in its quantity, switch off the flame and add the layers (that is kept aside in a plate) in the milk and mix it well.
Let it to refrigerate for about 3 to 4 hours. Serve it in bowls and garnish the basundhi with silvers of pistachios and cashews.
The taste of granular and layers textured of basundi cannot be expressed in words and it really takes us to heaven.