How to make Quick Basundi - SK Khazana -
A popular Gujarati sweet dish – thickened flavoured milk prepared in a jiffy but just as tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Arrowroot powder (अरारूट पावडर)
Cuisine : Gujarati
Course : Mithais
For more recipes related to Quick Basundi - SK Khazana checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Varo Choco Coconut Modak Kesar Pista Roll Ghevar
Quick Basundi - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 2.30-3 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Quick Basundi - SK Khazana Recipe
Milk 1 litres
Arrowroot powder 2 tablespoons
Milk powder 4 tablespoons
Sugar 8 tablespoons
Green cardamom powder 1 teaspoon
Pistachios chopped 1 tablespo to garnish
Almonds chopped 1 tablespo to garnish
Small rasgullas 8
Method
Step 1
Take arrowroot powder in a small bowl, add 2 tbsps milk and mix well.
Step 2
Heat the remaining milk in a deep non-stick pan and bring to a boil. Add arrowroot mixture and milk powder and mix well. Simmer on low heat, stirring occasionally.
Step 3
Cook sugar in another deep non-stick pan on medium heat stirring continuously till it caramelizes. Add little water if needed.
Step 4
Add milk mixture gradually to the caramelized sugar and mix well. Add green cardamom powder, pistachios and almonds and mix well. Switch off heat. Set aside.
Step 5
When it cools down to room temperature, refrigerate it for 2-3 hours or till it sets. The basundi should be thick in consistency and light brown in colour.
Step 6
Transfer basundi into serving bowls and serve garnished with pistachios, almonds, 2 small rasgullas in each bowl.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
