Basundi

A dessert primarily made with milk, additions for flavour to Basundi include cardamom powder, cashews, pistachios, almonds, nutmeg powder, saffron, and chironji. Sometimes condensed milk is also added to thicken the Basundi and give it a richer flavour. Popular in states like Maharashtra and Gujarat, it's made by boiling milk until it's halved. The cream that’s formed is scraped and mixed in until the quantity of milk reduces and its texture changes. The added sugar soon caramelises and adds a brownish colour to the dessert. Saffron also adds to its unique colour and look. This milk-based dessert is often garnished with almond and pistachio slices.

There are several varieties of Basundi like Sitaphal (custard apple) Basundi, Angoor Basundi (which has Mini Rasgullas), and more. The dessert also allows for more variations and experiments, as one cook made a sugar-free fish Basundi using a murrel.

Basundi, made primarily from milk, comes with the health benefits of the hero ingredient. It’s filled with nutrients like vitamins, minerals, protein, and antioxidants. Milk is also rich in protein and helps muscle health, including muscle recovery after a workout. Its calcium, Vitamin D, phosphorus, and magnesium makes it great for bone health, and reduces the risk of fractures.

Several studies have confirmed that having high levels of calcium in the diet can encourage fat breakdown and reduce fat absorption in the body. It’s also an easy ingredient to add to one’s diet, from smoothies to oatmeal and cereals to plain milk. When consumed as Basundi, remember that it’s a dessert and must be treated as such, and not as an absolute substitute to milk.

There are several similarities between Basundi and the North Indian dessert Rabri. The latter is also made the same way, except the cream is continuously scraped off until very little milk remains, leading to layers of malai, and giving it a thicker and creamier texture. Rabri is either eaten on its own or paired with other desserts like Jalebi, Malpua, Gulab Jamun, and Falooda Kulfi.