How To Make Thick, Creamy Basundi For Maharashtra Day In 5 Steps

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 1 liter full-fat milk ¼ to ⅓ cup sugar ½ teaspoon cardamom powder 10 to 12 strands saffron 1 tablespoon warm milk 1 tablespoon chopped almonds 1 tablespoon chopped pistachios

Boil and Simmer Milk

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Boil full-fat milk in a thick-bottomed pan. Once it's boiled, reduce the heat and simmer on low. Stir and scrape the cream from sides and bottom.

Thicken Milk

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Simmer the milk for 40 minutes until it is reduced to half. Stir to prevent burning.

Add Sweetener and Flavor

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Stir in sugar, cardamom powder, and saffron milk and let simmer for 10 minutes. Mix well and add chopped nuts. Cook for 2-3 minutes more.

Chill and Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cool off the basundi and top with your preferred garnishes. Serve and celebrate.