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.
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