Basundi
Wikipedia on Answers.com:
Top
Basundi
 |
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2012) |
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Bihar, Gujarat, Maharashtra, Karnatka |
| Details | |
| Course | Dessert |
| Main ingredient(s) | Milk, sugar, cardamom, saffron |
Basundi is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Buchanania seeds also known as Charoli and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1]
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Different styles of Basundi are also prepared like Sitaphal (Custard apple) Basundi and Angoor Basundi ( Basundi with smaller kinds of rasgullas )
References
- ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r. Retrieved 16 May 2012.
 |
This Indian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
Wikipedia on Answers.com
This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Basundi.
Read more