Diwali Special Dairy Milk Silk-Infused Angoor Basundi Recipe Recipe

Directions

Take fresh chenna or paneer on a plate and knead until smooth.

Make small, smooth balls from the chenna.

Prepare a boiling sugar syrup using sugar and water. Gently add the chenna balls. Cover & cook on medium-high flame for 15 minutes.

Transfer the cooked rasgullas to cold water and let them rest for a few minutes. This helps them retain their shape. Gently squeeze out the excess water/syrup from each rasgulla before adding them to the basundi.

For the basundi, heat the milk and add saffron.

Add condensed milk and simmer until the basundi becomes slightly thick and creamy.

Gently add dairy milk chocolates to the basundi & keep stirring until it melts & mix with the milk.

Add chopped almonds and pistachios.

Add prepared rasgullas into chocolate basundi & refrigerate for 2-3 hours.

Garnish with some chopped almonds & golden leaf (vark).

Always store the basundi in an airtight glass or food-grade container.