Mango Basundi Recipe Whiskaffair

on Apr 29, 2022, Updated Oct 22, 2023 Here are some more Indian desserts that you may like: Muskmelon Sago Pudding, Strawberry Rabdi, Double Ka Meetha, Sabudana Kheer, and Mango Phirni.

About Mango Basundi

Mango Basundi is a fruity twist on the classic Basundi recipe (reduced-milk dessert). It is made by adding ripe mango pulp to the reduced milk and flavored with cardamom and saffron. Serve this yummy dessert after meals for festivals and special occasions, or enjoy it on vrat days (Hindu fasting) like Navratri, Shivratri, or Janmashtami. Mangoes – Use any sweet and juicy mango variety. Alphonso, Kesar, Dussehari, etc., are some of my favorites. This recipe can also be made using mango puree or frozen mangoes. Check out my recipe for making mango pulp at home, which you can use year-round to make yummy recipes. Cardamom Powder – Flavor the Basundi with ground cardamom (hari elaichi powder). You can also replace it with ground nutmeg (jaiphal powder). Saffron – Use good quality saffron for a rich flavor and a beautiful yellow-orangish hue. Sugar – Adjust according to your taste. Dried Nuts – Add slivered almonds, unsalted pistachios, and cashew nuts for a lovely crunch. Note – Choosing a wide pan makes the cooking process a little faster. Heat on medium-high heat until it comes to a boil. Keep stirring continuously while heating to prevent the milk from scorching at the pan’s bottom. Once the milk comes to a boil, reduce the heat to medium. Cook for 25-30 minutes until it is reduced to half. Stir very frequently while cooking. Don’t let the cream (malai) layer form on the milk for a creamy basundi. Keep scraping the sides of the pan regularly and stir the milk solids back into the pan. The consistency of basundi is like a thin custard. Tip – I suggest making it while you are cooking other things. It will cook on the side, and you will not have to stand to stir it separately. Once the milk is thick and creamy, add the following ingredients to the pan and cook for 3-4 minutes until the sugar is dissolved.

¼ cup white granulated sugar ½ teaspoon ground cardamom ¼ cup slivered nuts

Cool until the basundi comes to room temperature. Stir in 1 cup of mango puree and chill the mango-flavored basundi for 3-4 hours. Transfer the basundi to serving cups or bowls and garnish with chopped mangoes, more slivered nuts, and dry rose petals. Serve chilled.