It is a traditional Indian milk dessert enhanced with mangoes. Here is a foolproof recipe for making it.
It is thick milk with sugar, cardamom, and dry fruits. A ton of varieties of this sweet can be made by giving it another turn.
Seasonal mangos are a top choice and are used in various manners when cooking and heating.
The combination of thick milk and mango puree with a mash from the dried organic product is ideal for dessert.
- 1/2 liters of whole cream milk
- One thread of saffron
- 2 tbsp sugar (you can use honey or maple syrup, or date syrup, instead)
- Tablespoons cardamom powder
- 1 cup mango puree
- Cleaved almonds (pistachios and cashews - 1 cup)
- 1 Pinch of Jaiphal
Fill milk in a heavy pan and heat till boiling.
Take two teaspoons of milk,
Include Kashmiri Saffron and keep in a safe spot.
After boiling, let the flame be on medium, let it thicken.
Take the pan off the flame and permit to cool totally.
Include mango puree and fragment nuts.
Let cool before serving.
Remember that the pudding is a little thicker when cooled. So keep consistency appropriately.
If you need your basundi to be exceptionally rich and delicate, blend it for a couple of moments before adding the nuts to give that smooth surface.
Mix when the pan is cold.
Enjoy this delicacy in the mango season.