Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1][2][3] The addition of condensed milk gives a nice flavour and richness to basundi.[4]
This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.[5] The addition of condensed milk gives a nice flavour and wealth to basundi.[6]
Milk - Milk provides daily allowance of Calcium. The calcium in milk protects teeth and bones. Protein is another key nutrient which milk is rich in - 8.6g.
Narsobawadi Basundi is a variant from Narsobawadi, Maharashtra. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced.[8][9][10][11]
