Sitaphal Basundi Recipe With Oreo: Give This Creamy Festive Dessert A Crunchy Twist Recipe

Directions

Take 6 to 8 Oreo cookies and separate the cookies from the cream filling using a butter knife. Keep them aside.

Pour the full-fat milk into a heavy-bottomed deep pan or kadhai. Bring it to a boil over medium heat. Once it boils, lower the heat to a simmer. Stir continuously and scrape down the cream (malai) that forms on the sides of the pan back into the milk.

Add the sugar and saffron to the reduced milk. Stir well until the sugar completely dissolves and simmer for another 3 to 5 minutes.

Turn off the heat and let the thickened milk (basundi) cool down completely to room temperature. Mix the cream filling directly into the warm basundi right after reducing the milk. It will melt smoothly and add a wonderful cookie richness.

Once the basundi is completely cooled, gently fold in the deseeded sitafal pulp. Refrigerate the sitafal basundi for at least 1 to 2 hours before serving, as it tastes best when served chilled.

Take Oreo cookie shells and crush them with the help of your hand.

Spoon the fusion basundi into serving bowls or glasses. Garnish with the reserved Oreo crumbs, chopped dry fruits, and a few chunks of fresh sitafal for a stunning presentation.

• Never add the sitafal pulp to hot milk, as it can curdle or turn slightly bitter.

• Since Oreos add a good amount of sweetness and deep cocoa flavor, you may add less sugar to the milk to avoid overwhelming sweetness.