basundi
{{Short description|Indian sweet}}
{{refimprove|date=April 2012}}
{{Use dmy dates|date=January 2020}}
{{Use Indian English|date=January 2020}}
{{Infobox prepared food
| name = Basundi
| image = Basundi in Maharashtrian style.jpg
| alt =
| caption = Basundi in Maharashtra
| alternate_name =
| country = Maharashtra, India
| region = Maharashtra, Tamil Nadu, Andhra Pradesh, Gujarat, Karnataka, Telangana
| creator =
| course = Dessert
| served =
| main_ingredient = Milk, sugar, cardamom, saffron
| variations =
| calories =
| other =
}}
Basundi ({{langx|gu|બાસુંદી}}, {{langx|kn|ಬಾಸುಂದಿ}}, {{langx|mr|बासुंदी}}, {{langx|ta|பாசந்தி}}, {{langx|te|బాసుంది}}) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).
Preparation
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|access-date=16 May 2012}}{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|accessdate=16 May 2012}}{{cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=Basundi recipe-Indian dessert recipes|website=www.chitrasfoodbook.com|date=14 February 2014|access-date=20 April 2020}} The addition of condensed milk gives a nice flavour and richness to basundi.{{cite web | url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | title=Basundi Recipe - How to make basundi | date=1 January 2015 | archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | archive-date=4 January 2015}}
How to serve
Basundi can be served hot, warm or chilled. It is often served with puris (fried Indian flatbread).
Ingredients
File:A matka full of frozen Saffron Basundi.jpg
This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.{{Cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=BASUNDI RECIPE-INDIAN DESSERT RECIPES}} The addition of condensed milk gives a nice flavour and wealth to basundi.{{cite web |url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |title=Basundi Recipe - How to make basundi | Sharmis Passions |accessdate=2015-04-21 |url-status=dead |archiveurl=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |archivedate=2015-01-04 }}
Nutritional value
- Milk - Milk provides daily allowance of Calcium. The calcium in milk protects teeth and bones. Protein is another key nutrient which milk is rich in - 8.6g.
- Almonds - Almonds are rich in B complex vitamins such as Vitamin B1, Vitamin B3, Thiamine, Niacine and Folate which plays an important role in brain development. {{cite web|url=https://m.tarladalal.com/calories-for-basundi--gujarati-recipe-recipe---how-to-make-basundi-633|title=Nutritional value in Basundi}}
Regional variants
=Narsobawadi=
Narsobawadi Basundi is a variant from Narsobawadi, Maharashtra. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced.{{Cite web|url=https://www.maayboli.com/node/19676|title=||website=www.maayboli.com}}{{Cite web|url=http://www.misalpav.com/node/27489|title=नरसोबाची वाडी | मिसळपाव|website=www.misalpav.com}}[http://archive.prahaar.in/collag/69187.txt Narsobawadi Basundi] {{webarchive|url=https://web.archive.org/web/20170510155818/http://archive.prahaar.in/collag/69187.txt |date=2017-05-10 }}{{Cite web|url=http://www.mahalaxmikolhapur.com/index.php?option=com_content&view=article&id=58&Itemid=83|title=Shree Karveer Niwasini Ambabai Mahalaxmi|website=www.mahalaxmikolhapur.com}}
See also
- Rabri, a thicker variant