Anshu's Food Odyssey

Basundi is a sweet thickened milk flavored with cardamom, saffron and nuts. It's a popular Gujarati dessert that is primarily made on special occasions and festivities. People from Northern parts of India can relate this delicious sweet to the much famous Rabri, only difference being the latter one much thicker and creamier in consistency. I had been thinking of trying this recipe for quite long, and the eve of Karva Chauth came as a perfect occasion. Usually, I make kheer and feniya for SARGI (the pre-fasting meal savored before the sun-rise on the day of Karva Chauth), this time I skipped making kheer and made this easy-peasy yet so delightful and flavorful Basundi. Trust me, it came out as a wonderful sweet treat ever. Please scroll down below for the recipe. Basundi - Thickened Sweetened Milk with Nuts Ingredients Full fat milk - 1 litre Sugar - 4 to 5 tbsp Cardamom powder - 1 tsp Powdered assorted nuts (almonds, cashews, pistachios) - 2 to 3 tbsp

One of the most popular sweets from the land of Bengal, Ras Malai or Rosh Molai does not need any introduction. The juicy and melt-in-mouth cottage cheese balls dipped in a thick and flavorful sauce of milk makes for an excellent treat during festivals and other auspicious/special occasions in India. Well! the most crucial part of this traditional sweet lies in making the cheese balls, which can be a daunting process at first but once you get the hang of it, you would not be able to resist yourself making this dessert time and again....and not to explicitly mention, this is what exactly happened with me; I tried making Ras Malai a couple of times in the past but, it always came out a disaster with cheese balls always turning out hard and not absorbing the milk even when kept in the same overnight. So, it was only last week that my perseverance to make these little sweet balls to a perfection paid successful results; it won't be an exaggeration to say that me and my husband