{"id":27016,"date":"2023-03-28T10:41:15","date_gmt":"2023-03-28T17:41:15","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=27016"},"modified":"2023-03-28T10:41:16","modified_gmt":"2023-03-28T17:41:16","slug":"basundi","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/basundi\/","title":{"rendered":"Basundi"},"content":{"rendered":"\n

Creamy, Decadent, luscious, and delicious traditional Indian dessert, Basundi is sweet, thickened milk flavored with saffron, cardamom, and chopped nuts. It can be served as a dessert, in the thali, or as an indulgent festive drink.<\/p>\n\n\n\n

\"Basundi,<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

As a Gujarati, I have grown up eating this delicious and creamy basundi. My mom often made Basundi when guests came for lunch or our family’s Sunday special meal.<\/p>\n\n\n\n

My husband’s birthday was last weekend, and he loves most milk desserts. Basundi is at the top of his favorite desserts.<\/p>\n\n\n\n

So I made basundi on his birthday and thought of shooting the recipe and sharing it here on the blog.<\/p>\n\n\n\n

Today I am sharing a traditional Gujarati Basundi recipe, where milk is cooked until it reduces by half and becomes thick and rich. Then it is sweetened with sugar and flavored with saffron, nutmeg, cardamom, and chopped nuts.<\/p>\n\n\n\n

What is ‘Basundi’?<\/strong><\/h2>\n\n\n\n

Basundi is a decadent and delightful dessert made with milk, sugar, nuts, and warming spices.<\/p>\n\n\n\n

It is popular in Gujarat, Maharashtra, and Karnataka and is perfect for making for festivals or special occasions.<\/p>\n\n\n\n

Basundi is usually made during festivals such as Diwali, Holi, Raksha Bandhan, Bhai Dooj, and Gudi Padwa.<\/p>\n\n\n\n

It is also a perfect dessert for fasting days (vrat) like Navratri, Shivratri, or Ekadashi.<\/p>\n\n\n\n

Although it is categorized as a dessert, basundi sweet can also be served as a warm drink. It is also served as a part of thali meals along with puri at weddings.<\/p>\n\n\n\n

Making this dessert is a super easy process; just that it is a little time-consuming.<\/p>\n\n\n\n

But what I do is I start making basundi when I am cooking my meals.<\/p>\n\n\n\n

Before starting to cook the other dishes, I put a pot on simmer, and by the time I am done cooking my other dishes, my basundi is ready too.<\/p>\n\n\n\n

Why do you like this recipe?<\/strong><\/h2>\n\n\n\n