BORDER="0" />
(Creamy Milk Pudding)
This recipe was featured in: ’tis the season
(1 rating, 1 votes)
Loading ...
Serves 4
4 cups whole milk (You could use reduced fat milk but I wouldn’t recommend low fat or skim milk for this)
5-6 saffron strands
1 can sweetened condensed milk (Milkmaid, Nestle La Lechara or Carnation)
4-5 green cardamom pods (elaichi), seeds removed and powdered or 1/2 tsp cardamom powder
charoli or chironji, for garnishing (These are aparently dried and roasted melon seeds with almondish flavor. Here’s more details on Enjoy Indian Food and Mahanandi)
In a medium pot over medium-high heat, bring the milk to a boil. Turn the heat down to a low simmer and add the saffron, sweetened condensed milk and cardamom powder. Mix well and continue to simmer for 25-30 mins, stirring continuously, making sure milk does not overflow or stick too much on the sides or bottom of the pot.
Remove the pot from heat, scrape the milk sticking to the sides or bottom and let it cool down to room temperature. Pop it into the refrigerator for atleast 2 hours before serving.
Garnish every bowl of basundi with 8-10 charolis and serve chilled.
