Kesar Basundi is a sweet and luscious traditional Indian sweet that is usually served in our Gujarati family during festivals and occasions. It is prepared by boiling milk and reducing it to half and sweetening it with sugar.
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.
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.