Making it the traditional way, you have to be glued to your stove for more than an hour, but nowadays with lots of products available in a market, you can make this dish in minutes...well, I'm being a good girl, so I haven't cheated - I followed a traditional recipe...but I enhanced this dish with fresh fruit, syrups and adapted some western ideas to give this authentic dish a makeover... for a base I made a very traditional Basundi without sugar..
- 500ml milk (any)
- 2 tbsp Milk Masala (Ground Almonds,Pistachio nuts,Nutmeg,Cardamom seeds and Saffron, always keep this in a small bottle in a fridge)
In a heavy bottom pan heat the milk, keep it on a medium heat and cook till milk reduces to half...while stirring keep stirring the malai back into the milk..,when you see foam on the top surface add Milk Masala and let it cool completely then chill in the fridge for 2-3 hours..
- 1/2 cup Basundi
- 3 tbsp Rose Syrup
- 2 tbsp Maple Syrup
- 1 tsp agar agar flakes
- few rose petals, I made with almond flakes for decorations
In a saucepan, bring few spoons of water to boil. Add agar agar and stir until dissolves completely..now add both syrup and mix it..bring it to room temperature..Pour into glass and let it set in fridge for about 2-3 hours or till sets. Now pour Basundi over on a set jelly...Decorate with almond flakes...ready to serve..Enjoy as much as we did...
Pineapple Basundi :-
- 21/2 cup chilled Basundi (without sugar)
- 1/4 cup Sugar
- 3/4 cup fresh pineapple grated
In a non stick pan mix fresh pineapple and sugar. on a low heat mix it till all the sugar melts. Leave it to cool completely. Now add this mix into the chilled Basundi, mix very well and serve..
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