Gujarati Saffron Reduced Milk Dessert

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Basundi is a beloved festive sweet from Gujarat, made by slowly simmering whole milk until it thickens and turns richly creamy. Fragrant with saffron, cardamom, and warm nutmeg, it is finished with a generous shower of slivered almonds, pistachios, and cashews for a delicate, nutty crunch. Serve it chilled in small clay pots for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 50 gSugar
• 18 gProtein
• 180 mgSodium
• 720 mgPotassium
• 580 mgCalcium
• 1 mgIron
• 4 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the reduced milk base

• 2 liters (8 cups) whole full-fat milk
• 1/3 cup granulated sugar, or to taste
• 1/2 tsp freshly ground green cardamom powder
• 1/4 tsp freshly grated nutmeg
• A generous pinch of saffron strands (about 20 threads), soaked in 2 tbsp warm milk
• 1 tsp rose water (optional)

For the nut garnish

• 10 whole blanched almonds, slivered lengthwise
• 10 unsalted pistachios, shelled and slivered
• 8 unsalted cashews, finely chopped
• 1 tbsp charoli (chironji) melon seeds (optional)

Directions

1. Pour the milk into a heavy-bottomed wide pan and bring it to a gentle boil over medium heat, stirring occasionally to keep the bottom from catching.
2. Lower the heat to medium-low and let the milk simmer, stirring every 2-3 minutes and scraping the cream that forms on the sides back into the pan, for about 55-60 minutes until the milk reduces to roughly one-third of its original volume and coats the back of a spoon.
3. Stir in the sugar, ground cardamom, nutmeg, and the saffron-infused warm milk, mixing gently until the sugar is completely dissolved.
4. Continue to simmer on low for another 12-15 minutes, stirring often, until the basundi thickens to a slightly flowing consistency that is thinner than condensed milk but richer than cream.
5. Stir in half of the slivered almonds, pistachios, cashews, and the rose water if using; taste and adjust sweetness.
6. Remove the pan from the heat and allow the basundi to cool to room temperature, during which it will thicken a bit more; transfer to a serving bowl or individual earthen pots.
7. Chill for at least 1 hour in the refrigerator, then garnish with the remaining mixed nuts and the charoli seeds just before serving.
8. Serve cold or at room temperature in small cups as a festive dessert.

Cook’s Notes

• Use a wide, heavy-bottomed pan so the milk reduces evenly and is less likely to scorch at the bottom.
• Constant gentle stirring and scraping the malai (skin) from the sides into the milk gives basundi its signature silky texture.
• For a richer halwai-style basundi, stir in 2 tablespoons of crumbled khoya during the final 5 minutes of simmering.
• Basundi thickens as it cools, so stop the reduction while it still pours easily from the ladle.
• Leftover basundi keeps well refrigerated in an airtight container for up to 3 days; loosen with a splash of cold milk before serving.

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