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    Category Desserts
    Preparation Time 10
    Cooking Time 30
    Serves 4
    Age 10-50 Yrs
    30 April 2015

    #MummasTouch Basundi

    Vaishali Somnath garudkar
    WOM Score 13
    I am from Épinal Vosges, India. I love to Read!!
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    India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Basundi Recipe from India that’s not only quick but, can be easily made at home.

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    Ingredients

    • 1 liter or 4 cups Milk
    • 1/2 cup Sugar
    • 1/2 tsp (teaspoon) Cardamom powder
    • 5 chopped Almond (Badam)
    • 1 tbsp (tablespoon) chopped pista
    • 10 strands Saffron (kesar)

    Nutritional Info

    There are 150 calories in a 1 cup serving of Indian Basundi. Calorie breakdown: 42% fat, 52% carbohydrates, 6% protein.

    Method

    • 1Boil the milk in a heavy bottom kadhai.
    • 2Now in 1 tbsp of warm milk, add the saffron strands. Keep them aside for the flavours to release.
    • 3Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
    • 4Add sugar, saffron and chopped nuts and cook for another 5 minutes.
    • 5Stir the mixture occasionally.
    • 6Remove from the fire.
    • 7Transfer to a serving bowl and add the cardamom powder.
    • 8Mix thoroughly.
    • 9Serve hot or cold garnished with nuts and saffron strands.

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    Reviews

    profile pic
    Manasa Mahesh Gowda
    Nice 24 December 2016
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    Prajakta Hiremath - Jarag
    Nice 29 November 2016
    profile pic
    Renjini Vinu
    wow yummy.... 18 October 2016
    profile pic
    Jyothi Kottha
    super recipe 13 August 2015
    profile pic
    Renuka Devi
    Superb 04 August 2015
    profile pic
    Wom Admin
    Thanks Vaishali!! 07 July 2015
    profile pic
    Wom Admin
    Nice Recipe!! 07 July 2015
    profile pic
    Nandhu Rajan
    Nice 01 July 2015
    profile pic
    Saloni Vijay
    nice recipe 28 May 2015
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