Thursday, 29 October 2015


 Basandi is a Gujarathi dessert .It is rich and delicious dessert of thickened milk .it is similar  to North Indian rabdi . Blanched almonds and cashews add crunchiness to this creamy  dessert .


Full fat milk                                             -2 litres
Sugar                                                        - ½ cup
Blanched  and sliced almonds            - 2 tablespoons
Ghee                                                         - 1 tsp


Place a broad and heavy bottomed kadai  ina high flame and pour the milk .
Allow the milk to boil in a high flame .
When it starts boiling , reduce the flame and cook the milk keeping a ladle in the centre of the kadai .
When the cream is formed on top , gently keep pushing  the cream to the sides of the kadai .
Cook the milk till three fourth of the milk is reduced , repeating the process .
Finally scrape the sides of the kadai and put all the ceam in the milk .
Add sugar and switch off the flame .
Stir gently , till sugar is dissolved comp;ete;y .
Fry sliced nuts in ghee and garnish .
Chill and serve.


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