Basundi is an Indian sweet popular in Maharashtra and Gujrat. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India same goes with the name Rabri or Rabdi
Basundi is a form of condensed milk with a mixture of dry fruits. Milk is cooked at low flame to reduce to half and sweetened with adding sugar and dry fruits.
I tried Custard apple Basundi as I am a big fan of custard apple. But since I came to the US it is a bit difficult to get. Custard apple is a fruit in which seeds are coated with a white layer which is sweet, yes it’s not easy to eat but if eaten its divine. The name for Custard apple is Sitafal in Hindi.
I always like this flavors in ice cream as well so I tried basundi with this.
I didn’t get custard apple here in the US so have used Sitafal powder instead.
Let’s dive into the recipe real quick.
4 cup of full-fat milk
2 tsp almond slices (soak for 3 to 4 hours)
2 tsp pistachio slices (soak for 3 to 4 hours)
cardamon powder (optional), I haven’t used as I don’t like mixing flavor with custard flavor
1 tbsp sitafal powder or 1/4 cup of fresh custard apple pulp
1 tsp kesar (saffron)
Note: If using pulp add sugar ar sweetening agent, Here the sitafal powder contained sugar so I am not using any.
- Boil milk on low flame to reduce it into the half.
- Now it will be two cups of milk
- When its warm add custard apple powder and slices of almond and pistachio and kesar(saffron)
- Let it come to room temperature and refrigerate for an hour or more.
- Serve garnishing kesar on it.