I’m a milk-sweet fiend. I prefer milk-based sweets, mostly bengali sweets and sweets that are creamy and nice 😀 Although I do love the occasional gulab jamoon and jalebis, I’d any day pick a sweet that is creamy and yummy over something that isn’t. Halwas are an exception to this rule. I made this delicious Basundhi – which is a creamy milk-pudding kind of sweet (generally served cold) for our very first wedding anniversary. This was incidentally my first time making it, and it turned out superb tasting! I was happy because it was creamy but light, not too sugary, had just the right amount of sweetness, and a greenish-yellow colour from the pistachios and saffron. Try this once – it is remarkably simple, though a little time consuming. You will love the end result !
Without further ado, here is the recipe:
- Whole milk – ½ litre
- Pistachios – 8 to 10
- Almonds – 5 to 6
- Saffron strands – 8 to 9
- Sugar – ½ tbsp.
- Cardamom powder – ½ tsp
- Condensed milk – ½ tbsp
- Crush the pistachios and almonds together with a mortar and pestle coarsely.
- Add the saffron strands to a few drops of warm milk in a cup and mix lightly with a spoon. Set aside.
- Boil milk on a medium-low flame in a heavy-bottomed pan.
- When it is just about to reach boiling point, add the sugar and reduce the flame to low.
- Now simmer the milk, stirring at every 2-3 minute intervals.
- Scrape the sides of the vessel regularly and add back to the milk mixture; this will make the basundhi creamier.
- Let the milk reduce to about half of its original quantity; this will take between 20 and 25 minutes. Now add the saffron soaked in milk and cardamom powder.
- Add the condensed milk at this point and give it a stir.
- Add the crushed nuts and mix gently.
- Switch off the stove and let the basundhi cool down to room temperature (about 30 mins)
- Transfer the basundhi to the refrigerator (covered) and let it chill for 1 to 2 hours.
- Serve cold in cups or glasses.