Firstly Kesar Basundi is a sweet and luscious traditional Indian sweet that is usually served in most Indian families during festivals and occasions. Most importantly it is prepared by boiling milk and reducing it to half and sweetening it with sugar. The flavors are further enhanced with cardamom powder and nutmeg powder (optional).
Do you know, when it comes to traditional Indian sweets there are literally no shortcuts. It is a tedious job and will take some effort to cook, but definitely worth the wait and effort. As you all know I have a weakness for traditional Indian Sweets which makes me drool all the time. My family also has a sweet tooth and we literally wait for an occasion to come so that we can prepare a sweet dish at home. But, hey!! wait we actually do not need any reason to make. However, I learned to prepare this Basundi recipe aka Indian sweet condensed milk at home, and this recipe is simply too good. In other words, you can simply prepare this Basundi at home and surprise your family.
Variations of Basundi or Indian condensed sweet milk
Certainly, there are many variations to this delicacy like Pineapple Basundi, Strawberry Basundi, Custard Apple Basundi, etc. In addition to all the above variants, this is a basic and traditional recipe of Basundi which is infused with saffron and garnished with almonds.
If you also have a sweet tooth like me, you may like these Indian sweets:
All these Indian sweet recipes are made during festivals like Diwali, Navratri, Bhai beej, and other occasions like birthdays and weddings. No Indian festival is complete without these delicacies. Do try making it at home and serve this to your loved ones on special occasions.
Recipe of Kesar Basundi / Saffron Condensed Milk
Ingredients-
1 liter High Fat milk
200 grams or 1 cup Sugar
2 tsp cardamom powder
10-12 Saffron strands
Sliced Almonds to garnish
Method:
1. In a heavy bottom pan, add high-fat milk and keep it on a medium flame.
2. Bring it to a boil and then reduce the heat from medium to low and keep stirring every 5 minutes.
3. Reduce the heat and keep cooking the milk till it reduces in half quantity.
4. Meanwhile, take a small bowl and add saffron strands in it.
5. Add 2 tbsp of warm milk in the saffron strands so that the saffron infuses its color and aroma in it.
6. Once the milk starts reducing add sugar in it. Stir and mix it well so that sugar starts dissolving in the milk.
7. Now add cardamom powder and saffron strands and stir for 2-3 minutes.
8. Switch off the flame and transfer the Kesar basundi in a bowl and bring it to room temperature.
9. Garnish with almond slices and chill it in the refrigerator for 2 hours.
10. Serve it chilled.
NOTES:
1. Always use a heavy bottom pan for making basundi and keep stirring in between.
2. The milk may sit at the bottom if left unattended.
3. Scrape the sides of the pan and while stirring mix it in the milk as it will give a nice grainy texture and volume to the basundi.
SERVING SUGGESTIONS:
Traditionally it is served with Puri and Aloo ki sabzi and I always like to serve it chilled. You can also serve it as a dessert.
Recipe of Kesar Basundi / Saffron Condensed Milk
Ingredients
- 1 liter High Fat milk
- 200 grams or 1 cup Sugar
- 2 tsp cardamom powder
- 10-12 Saffron strands
- Sliced Almonds to garnish
Instructions
- In a heavy bottom pan, add high-fat milk and keep it on a medium flame.
- Bring it to a boil and then reduce the heat from medium to low and keep stirring every 5 minutes.
- Reduce the heat and keep cooking the milk till it reduces in half quantity.
- Meanwhile, take a small bowl and add saffron strands in it.
- Add 2 tbsp of warm milk in the saffron strands so that the saffron infuses its color and aroma in it.
- Once the milk starts reducing add sugar in it. Stir and mix it well so that sugar starts dissolving in the milk.
- Now add cardamom powder and saffron strands and stir for 2-3 minutes.
- Switch off the flame and transfer the Kesar basundi in a bowl and bring it to room temperature.
- Garnish with almond slices and chill it in the refrigerator for 2 hours.
- Serve it chilled.
Notes
Traditionally it is served with Puri and Aloo ki sabzi and I always like to serve it chilled. You can also serve it as a dessert.
