Thursday, June 9, 2011
My hubby's favourite dessert. Because it requires high fat content whole milk and also processed white sugar, it make it rarely ..... probably once a year during the festivals. It is also very time consuming ... short cut can be used by substituting half and half and heavy cream for the milk but the result is not the same. The taste and creaminess which comes from reducing the milk on slow fire is different from what we get using store bought heavy cream.
Whole Milk - 1/2 gallon (I used Homestead Creamery Cream on Top Whole Milk)
Saffron - a pinch (optional)
Sugar - 1 cup
Charoli / Chironji Seeds - 1 tsp
Raisins - a handful
Bring the milk to a boil in a heavy bottomed pan. If using saffron, add it to the milk.
Lower the heat and simmer for around 2 hours. Using a metal whisk, stir the milk frequently so that it doesnt burn.
Once the milk gets very thick and reduces to 1/4th of the original quantity, basundi is ready. Remove from heat, mix in raisins and charoli and chill. Serve cold.
Note : The condensed milk thickens further when it cools down.