Basundi/ Condensed Milk Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 7 servings
 
Ingredients
  • Milk – 1 litre, full fat
  • Sweetened condensed milk – 350 ml
  • Cardamom powder – 1 tsp
  • Saffron – 6 strands, soaked in 1 tbsp of warm milk
  • Nutmeg powder – a generous pinch
  • Rose water – ¼ tsp
  • Pistachios & almonds – 20, chopped
  • Saffron – a few strands for garnish
Instructions
  1. Take a thick bottomed saucepan in medium to high heat, Add milk and sweetened condensed milk in it. After it comes to boil, reduce the heat to low.
  2. Taste after few minutes and if you find it too sweet for you, you can add more milk to it and adjust the taste.
  3. Keep on stirring at intervals or else the mixture would get browned or burnt from bottom. Use a rubber whisk to whisk it so that it does not make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.
  4. The milk or cream gets collected at the sides and top scrape it every 5 minutes and add it to the mixture. It took around 45 minutes on a low flame for me for the milk to get thickened. The consistency of basundi is a one-step thicker to condensed milk.
  5. Add saffron milk, nutmeg powder, chopped nuts and cardamom powder. Stir well.
  6. Switch off and serve warm or chill with some saffron strands. I like it chill so keeping it in fridge now!
Notes
1. The mixture will thicken a little more when it is cooling. So don’t make the consistency too thick.
2. If you are using condensed milk, and sugar, then use 300 ml condensed milk and 4 tbsp of sugar.
Recipe by Relish The Bite at https://www.relishthebite.com/basundi-condensed-milk-pudding/