Post published on May 3, 2024 by vspiceroute

Last post modified on May 5, 2024 by vspiceroute

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Introducing Mango Basundi

Mango Basundi is my new favorite Indian dessert. I grew up eating Basundi especially when we had family get togethers. I remember mom making Basundi along with bharelu shaak and puri. I haven’t eaten Basundi in a long time. When mango arrived this season, I knew I had to meet my Basundi cravings with a mango twist. This desert turns out so delicious and you are going to love the combination of the rabri or boiled milk with the mango flavor. I barely needed to add sugar this recipe as mango brings its own natural sweetness. Try this recipe for family get together or any other occasion. 

Dish Inspiration for Mango Basundi

Imagine a creamy dessert from India called Basundi. It’s like a thick, sweet milk pudding flavored with saffron and cardamom, making it super yummy. Now, let’s make it even better by adding the magic of ripe, juicy mangoes!

We take that creamy Basundi and mix it with pureed mangoes. The result? A dessert that’s like a tropical explosion in your mouth! It’s creamy, sweet, and bursting with mango flavor.

Whether you enjoy it cold on a hot day or warm on a cozy evening, Mango Basundi is like a delicious taste of summer that will make you smile with every spoonful.

How to make Mango Basundi?

Prepare the Ingredients: Begin by gathering all the ingredients required for making Mango Basundi. Chop the nuts (such as almonds, pistachios, or cashews) and set them aside. Then, slice the ripe mangoes and make a smooth pulp using a blender or food processor.

Start Cooking: Take a saucepan or a deep-bottomed pan. Pour 1/4 cup of water into it and place it over medium heat. Allow the water to come to a gentle boil.

Add Milk and Spices: Once the water starts boiling, add the milk to the pan. Along with the milk, add the aromatic spices: cardamom powder, saffron threads, and nutmeg powder. These spices will infuse the milk with a rich and delightful flavor.

Cooking and Stirring: Keep the heat at medium and start cooking the milk mixture. It’s important to stir the mixture continuously using a spatula or a wooden spoon to prevent it from sticking to the bottom of the pan and ensure even cooking.

Reduce the Milk: Allow the milk to simmer and gradually reduce in volume. This process may take approximately 30-40 minutes. Keep an eye on the milk and continue stirring occasionally to prevent it from scorching.

Add Mango Pulp and Sugar: Once the milk has reduced to about half its original volume and thickened slightly, it’s time to add the mango pulp. Pour the smooth mango pulp into the pan, followed by the sugar. Stir well to incorporate the mango pulp and sugar into the milk mixture.

Thicken and Color: As the mango pulp blends with the milk, the mixture will thicken further and take on a beautiful yellow color. Continue cooking and stirring until the Basundi reaches your desired consistency—creamy and thick, but still pourable.

Cool Down: Once the Basundi has achieved the desired consistency, turn off the heat and allow it to cool down in the pan. Letting it cool will also help it thicken further and come to room temperature.

Garnish and Serve: Before serving, garnish the Mango Basundi with the chopped nuts and some additional mango pieces for a decorative touch. Serve the Basundi either chilled or at room temperature, as per your preference, and enjoy the delightful fusion of creamy milk and tropical mango flavor!

Equipment needed:

  • Pot or Pan: You’ll cook the milk mixture in this. Use a pot or pan with a thick bottom to avoid burning the milk.
  • Blender or Food Processor: This is for turning the sliced mangoes into a smooth pulp. Make sure it’s clean and dry before using.
  • Spoon or Spatula: You’ll use this to stir the milk mixture while it cooks. Choose a sturdy spoon or spatula with a long handle.
  • Knife and Cutting Board: You’ll need these to slice the mangoes and chop the nuts. Make sure your knife is sharp and the cutting board is clean.
  • Bowls for Serving: Use bowls or dessert cups to serve the Mango Basundi.
  • Strainer: If you want a smoother texture, you can strain the mango pulp before adding it to the milk.

Storage: 

  • Keep it Cold: After it cools down, put it in the fridge. It stays fresh there for 2-3 days.
  • Cover it Up: Use a lid or plastic wrap to cover the container tightly. This keeps it from drying out or absorbing smells from other foods.
  • Don’t Freeze: Freezing can change its texture, so it’s best to avoid it.
  • Reheat Gently: When you want to eat it again, warm it up on low heat on the stove or in the microwave. Stir it occasionally until it’s warm but not too hot.
  • Serve Cold: Mango Basundi tastes great chilled, so you can also eat it straight from the fridge.

Serving suggestions:

  • Add Fresh Mango Slices: Put a few fresh mango slices on top of each serving. It adds more mango flavor and looks nice too!
  • Sprinkle with Chopped Nuts: Sprinkle some chopped nuts, like almonds or cashews, on top. They give a nice crunch and taste great with the creamy Basundi.
  • Drizzle with Honey or Maple Syrup: Just before serving, drizzle a little honey or maple syrup on top. It adds extra sweetness and makes it look fancy.

Expert Tips:

  • Choose Ripe Mangoes: Pick mangoes that are sweet and ripe. They’ll give your Basundi the best flavor.
  • Use Full-Fat Milk: Full-fat milk makes your Basundi creamier and tastier. Avoid skim or low-fat milk for better results.
  • Stir and Cook Slowly: Stir your Basundi often while it cooks to prevent it from sticking to the pan. Cook it slowly over low to medium heat for the best texture.

Mango Basundi

Mango Basundi is a fusion indian desert made with thickened milk and mango pulp. It is a Gujarati or maharashtrian dessert that is cooling for summers. It tastes very good when served with puri or chapati along with other indian delicacies in a thali. I am sharing an easy recipe that will bring the most authentic taste.
5 from 8 votes
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Servings 2 people

Ingredients
  

  • 2 whole cardamom
  • 1 pinch saffron
  • 1 liter full fat milk
  • 1/4 tsp nutmeg powder
  • 1/4 cup cugar or more if needed
  • 2 tbsp - chopped almonds
  • 1 tbsp - chopped pistachio
  • 1 tablespoon chopped cashews
  • 1 and 1/2 cup mango pulp
  • 1/4 cup water
  • 1/2 cup mango pieces to garnish

Instructions
 

  • Chop the nuts and have it ready
  • Slice the mangoes and make a mango pulp
  • Drop 1/4 cup water in a pan and let it boil on medium heat
  • Add milk, cardamom, saffron and nutmeg and let the milk cook ok medium heat
  • Stir the milk continuously so that it does not stick to the bottom
  • Boil the milk till it reduces 1/2 in the amount. This should take about 30-40 minutes
  • Once the milk reduces half in size, add mango pulp and sugar and stir and boil the milk
  • Everything will become uniform and the basundi will thicken and take yellow color
  • Once the consistency is achieved, turn off the heat and let the basundi cool so that it can come to room temperature
  • Garnish with the chopped nuts and mango pieces and serve the Basundi