Basundi takes lot of time to make, but the ingredients required are very less.
In traditional basundi, cardamom powder and charoli (Chironji) are used. But since charoli was not there, I used Milk masala.
2 litres milk (with lots of cream)
1 cup sugar
2 tspns charoli
1/2 tspn cardamom powder
Other Dryfruits (Optional)
Take a clean vessel
Pour 1 tspn water in it
Pour milk into the vessel
Allow it to heat over low flame
Keep stiring it continuously
Heat the milk till it turns half of the original quantity
(At this stage milk starts changing its colour)
Add sugar to the thickened milk
After the sugar is dissolved allow it to cool
Lastly add cardamom powder and charoli
Serve chilled or hot.
1. If you have a small flat plate, you may put it inside the boiling milk, so that continuous stiring is not required.
2. You may add mini rasgullas (after squeezing out the sugar syrup) to basundi to make rasmalai.