It was Janamashtami yesterday. To celebarate our dear Lord Krishna’s birthday, I made some Basundi. As a kid, my Ajji (papa’s mother) used tell us stories about Krishna and how he loved milk. So as a small offering from my part, here is Basundi…
Basundi
For Basundi, I use whole milk, because this milk sweet dish needs to be thick in consistency. I think some people use pressure cooker to heat the milk, but I have never tried it…need to try that.
- Heat the milk in a non-stick milk pan. When it is heated (not boiling), I added condensed milk (just to save my sugar).
- Keep on mixing the milk on the low flame till you get a thick consistency. (Wow I wish it was easy…It took me almost 1-1/2 to 2 hours to get the required consistency).
- Garnish it with chopped Pistachois and Cashewnuts.
My best friend Saroj once gave me an idea of adding cashewnut powder to make the milk consistency more thicker and creamier. Hope you love it…:))
