Thursday, January 1, 2015



Basundi is a popular sweet in India made by condensing milk. We can use different fruits to give the basundi distinctive flavours. Remember that the citrus fruits we use are added only after cooling the basundi as otherwise it is prone to get curdled.

Elsewhere in this blog you will find the recipe for one of my favourites, Orange Basundi. Today, I explain how I make another type of basundi, this one made with pineapple.

I take this opportunity to wish you and your families a bright, happy and prosperous New Year! May you learn many new and exciting recipes. Happy cooking!

  • Whole Milk, 1 litre
  • Fresh Pineapple, chopped, 1 cup
  • Sugar, 1/2 cup
  • Cardamom Powder, (Elaichi powder), crushed from 2 cardamom
  • Pistachios, a few, for garnish
  • Saffron, a few strands, for garnish

Heat the whole milk in a thick-bottomed vessel and bring it to a boil. 
Stir continuously over a medium flame till the milk gets reduced to about 1/2 litre ie. half the original quantity
Add the sugar, mix well  and continue to stir till the sugar is fully dissolved
Take it off the flame and add the cardamom powder
Mix well and allow it to cool fully
Now refrigerate it for about 3-4 hours
Add the chopped pineapple pieces to the chilled milk (If the pineapple is slightly sour, add 2 tsp of sugar to the pineapple pieces) and mix it well
Garnish with saffron strands and pistachios
Keep the basundi refrigerated until you wish to serve it
Serve chilled

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