Bohri Basundi
Veg
Whole milk reduced over hours until thick, creamy, and golden, sweetened with sugar and perfumed with saffron, cardamom, and rose water — the Bohri version of this Gujarat-influenced reduced milk dessert is served chilled and garnished with pistachio slivers.
Cuisines
Gujarati
Bohri
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 60 min
Total: 70 min
2-3 servings
Ingredients
|
1 liter | Milk , full-fat |
|
1/4 cup | Sugar |
|
1/4 teaspoon | Cardamom , powder |
|
1/4 cup | Almond , chopped |
|
1/4 cup | Pistachio , chopped |
|
1/4 cup | Cashew , chopped |
|
1 tablespoon | Rose water |
|
1/4 teaspoon | Saffron , strands |
Instructions
- 1 Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Once the milk starts boiling, reduce the heat to low and simmer, stirring frequently, until the milk reduces to half its original volume.
- 3 Add the sugar and continue to simmer, stirring occasionally, until the milk thickens further.
- 4 Mix in the cardamom powder, chopped almonds, pistachios, and cashews.
- 5 Add the rose water and saffron strands, and stir well.
- 6 Simmer for another 5-10 minutes, ensuring the mixture is thick and creamy.
- 7 Remove from heat and let it cool to room temperature.
- 8 Chill in the refrigerator for at least 2 hours before serving.
- 9 Garnish with additional saffron strands before serving.
Tips
Stir the milk frequently to prevent it from sticking to the bottom of the pan.