Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Basundi
By : Method
- Boil the milk. When it raises, reduce heat, add evaporated milk.
- Let the mixture continue to cook on low flame for 15 minutes (stir every 2 minutes).
- Add paneer, sugar, saffron and cardamom.
- Mix well and continue heating on medium low flame stirring frequently until the mixture becomes very thick (time varies from 10-20 minutes). The mixture would have reduced by half in volume now.
- It will look semi solid.
- After refrigerating, it becomes thicker.
- Garnish with nuts and serve cold.
Note: Use a non stick pan. Evaporated milk and sugar can be replaced by condensed milk. I like to add evaporated milk because I can control the amount of sugar. The amount of milk and evaporated milk can be reduced to 1 cup each to get the desired basundhi consistency in lesser time.
Ingredients:
1.5 cups - full fat milk
1.5 cups - evaporated milk
1 cup - grated paneer
1/4 cup - sugar (or according to your taste)
1/4 tsp - cardamom
Saffron, a few strands
1.5 cups - full fat milk
1.5 cups - evaporated milk
1 cup - grated paneer
1/4 cup - sugar (or according to your taste)
1/4 tsp - cardamom
Saffron, a few strands
RECIPES BY MAHIMAA RAMKUMAR
 |
|
|
|
|
