Cardamom is commonly used to flavor basundi.
A traditional dish, basundi is a regional Indian dessert made from sweetened milk. Basundi is popular in the Maharashtra and Bihar regions of India, as well as Gujarat and Karnataka. A very sweet dish with a thick consistency, the sugar content of basundi is variable and depends on the individual taste of the cook. With just a few ingredients, this dish is easy to make at home, but requires almost constant attention.
An ingredient in basundi is sweetened milk.
In addition to milk, basundi contains sugar, cardamom, and almonds. Occasionally other nuts are included, such as cashews or charoli. Nuts are never included whole and are always cut or sliced. Saffron strands, lemon juice and fresh cream are also often added. Occasionally a fruity scent may also be added.
To make basundi, milk is boiled in a heavy-bottomed pot. During the boiling, stir constantly until it thickens and reduces by half. The sugar, and lemon juice if using, are then mixed together and cooked until the sugar dissolves. Subsequently, the saffron and fresh cream are also mixed. Once well mixed, the basundi is removed from the heat and transferred to a serving bowl where the cardamom and walnuts are mixed in or placed on top as a garnish.
Fifty-and-a-half can be combined or replaced with milk to reduce the chance of the milk burning or sticking to the bottom of the pan when cooking. This problem does not seem evident in India and is more common when cooking with milk in the United States. Sweetened condensed milk can also be added when using half and half for a sweeter, creamier result.
Occasionally variations may include a fruit. Shelled fruits, such as tangerines, are often used because a peel is created from their peels. Made by grating the rind of the fruit to a pulp-like result, the zest imparts a strong fruity flavor to a dish, without the addition of the fruit itself.
Fruit variations of basundi are made in the same way as the fruitless versions of the dish, with the exception of the zest and sometimes whole pieces of the rind, which are usually included in the sweetened milk mixture. Sometimes sections of the desired fruit are also added as a garnish. However, the pieces of fruit can often be omitted entirely, so sometimes it’s just the fruitiness that serves to tell the diner if any fruit was used.