Basundi With Dry Fruits and Cadbury Dairy Milk Chocolate Recipe
Romi Bhattacharjee
81 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
Romi Bhattacharjee
81 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
Basundi turns into a modern fusion with the addition of Cadbury Dairy Milk chocolate. Follow the step by step recipe to celebrate the festivities in style.
Difficulty:easy
Serves:3
Time:45 mins
Contains egg: No
Milk is not only just an ingredient, it holds a profound spiritual significance in Indian cuisine. More than just being an ingredient, milk is viewed as a sacred substance that embodies purity, fertility and divine blessings. Its symbolism holds a special meaning that makes every treat made out of milk holy and divine. From milk pedas to ragsulla, sandesh, and many more, milk is converted into many sacred festive treats that become the essence of festivals in India. One such delightful treat ......Read More
Ingredients
3
Servings
For the Recipe
- Milk - 1 liter
- Sugar -1/2 cup (or as per your taste)
- Cardamom powder - 1/2 tea spoon
- Chopped dry fruits (almonds, cashews, pistachios) – 1 tsp
- Raisins - 1/2 tsp
- Cadbury Dairy Milk Chocolate - 1 bar
Directions

In a pan, bring the milk to a boil, then reduce the heat and simmer for 30–35 minutes, stirring frequently and scraping the sides to prevent it from burning.

Once the milk has reduced to about two-thirds, add the sugar and stir until fully dissolved.

Add cardamom powder and mix thoroughly.

Add the chopped nuts and raisins, then simmer for an additional 2–3 minutes. Turn off the heat.

Break the Dairy Milk Chocolate into pieces and add into the hot Basundi, allowing them to melt smoothly.

Continue stirring until the chocolate is fully melted and seamlessly combined.

Allow it to cool to room temperature or refrigerate until chilled. Serve in bowls and garnish with additional chopped dry fruits before serving.
Store in the refrigerator for up to 2–3 days.
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