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Anjeer Basundi

anjeer basundi recipe | easy anjeer basundi | with 14 amazing images.



Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly.

Notes on anjeer basundi recipe. 1. Put a few saffron strands in the milk. When you add saffron to warm liquid, in this case milk, it releases flavor and a beautiful yellow color. 2. Mix well and keep aside till you make the anjeer basundi. No Indian sweet is complete without the addition of a spice like saffron. 3. Pour the full fat milk in a deep non-stick pan. The important thing to remember here is that the milk has to be full fat. The process of making basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. This process is similar to that of Rabdi. 4. Reduce the heat to a low-medium flame and cook for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire in the basundi.5. Once the milk is reduced by half, add the anjeer pieces. Only dried figs should be used to make the basundi as fresh figs will result in the milk curdling.

You can also try other Basundi recipes like the Basundi or Pineapple Basundi.

Enjoy how to make anjeer basundi recipe | easy anjeer basundi | with detailed step by step photos.

Anjeer Basundi

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Anjeer Basundi recipe - How to make Anjeer Basundi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients


For Anjeer Basundi
1/2 cup chopped dried figs (anjeer)
a few saffron (kesar) strands
2 tbsp warm milk
4 1/2 cups full-fat milk
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder

Method
    Method
  1. To make anjeer basundi, combine the saffron and warm milk in a small bowl, mix well and keep aside. Adding saffron strands imparts a great flavor and a hint of color to the anjeer basundi.
  2. Combine the milk and sugar in a deep non-stick pan, mix well and bring to a boil on a high flame while stirring occasionally. This is should take approximately 5 minutes.
  3. Reduce the heat and cook on a medium flame for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire.
  4. Add the anjeer, saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and scrapping the sides of the pan.
  5. Cool the anjeer basundi completely, refrigerate for atleast 1 hour and serve chilled.
Nutrient values (Abbrv) per serving
Energy366 cal
Protein10.8 g
Carbohydrates35.6 g
Fiber2.5 g
Fat15.3 g
Cholesterol37.2 mg
Sodium46.7 mg
Click here to view calories for Anjeer Basundi
Anjeer Basundi Video by Tarla Dalal
Anjeer Basundi recipe with step by step photos

Method for Anjeer Basundi
    Method for Anjeer Basundi
  1. Put 2 tbsps of warm milk in a small bowl.
  2. Put a few saffron strands in the milk. When you add saffron to warm liquid, in this case milk, it releases flavor and a beautiful yellow color.
  3. Mix well and keep aside till you make the Anjeer Basundi. No Indian sweet is complete without the addition of a spice like saffron.
  4. Pour the full fat milk in a deep non-stick pan. The important thing to remember here is that the milk has to be full fat. The process of making basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. This process is similar to that of Rabdi. 
  5. Add the sugar to the milk. We are only using 2 tbsps of sugar here because this is an anjeer basundi. The dried figs we are going to use are also very sweet in nature and hence that eliminates the need to add more sugar here.
  6. Mix well and heat both these things over a high flame. We are doing this to bring the milk to a boil. This is should take approximately 5 minutes and it is to be stirred occasionally. The quality and the thickness of the pan really matters here as you do not want the milk to burn and brown at the bottom of the pan.
  7. Reduce the heat to a low-medium flame and cook for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the Anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire in the basundi.
  8. Once the milk is reduced by half, add the anjeer pieces. Only dried figs should be used to make the basundi as fresh figs will result in the milk curdling.
  9. Also add saffron-milk mixture which we had kept aside previously. The milk would’ve gotten a yellow color by now.
  10. Add the cardamom powder as well. This spice is also very important in making Indian Sweets. Even a little of the powder goes a long way in providing flavor.
  11. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally and scrapping the sides of the pan.
  12. Switch off the flame and cool completely.
  13. Refrigerate for atleast 1 hour. After making the basundi, it might seem a little runny but that will thicken as you refrigerate it.
  14. Serve chilled after a hearty Indian meal. 
  15. You can also make Pineapple Basundi or a Dry Fruits Basundi

Tips for anjeer basundi
    Tips for anjeer basundi
  1. Put a few saffron strands in the milk. When you add saffron to warm liquid, in this case milk, it releases flavor and a beautiful yellow color.
  2. Mix well and keep aside till you make the anjeer basundi. No Indian sweet is complete without the addition of a spice like saffron.
  3. Pour the full fat milk in a deep non-stick pan. The important thing to remember here is that the milk has to be full fat. The process of making basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. This process is similar to that of Rabdi.
  4. Reduce the heat to a low-medium flame and cook for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire in the basundi.
  5. Once the milk is reduced by half, add the anjeer pieces. Only dried figs should be used to make the basundi as fresh figs will result in the milk curdling.

Reviews

Anjeer Basundi
 on 16 Nov 21 07:55 PM
5

Hello, i tried to boil milk with anjeer (not soaked, dried) and the milked curdle after boiling
Tarla Dalal
23 Dec 21 12:26 PM
   Hi, That is quite unusual, maybe the anjeer was not fresh or maybe it was stored with somwthing else.
Anjeer Basundi
 on 01 Oct 21 06:17 PM
5

Hii can we make this basundi in a pressure cooker.. And how to cook it in a pressure cooker and how many whistle.it for perfect consistency?? Let me.know thank you
Tarla Dalal
05 Oct 21 10:26 AM
   No, we don''t have basundi recipe made in a pressure cooker.
Anjeer Basundi
 on 01 Aug 19 04:13 PM
5

I had tried this recipe and felt that the figs in the basundi were not soft enough. Should they be soaked prior to adding them into the milk?
Tarla Dalal
02 Aug 19 11:05 AM
   Hi, If you wish you can soak the anjeer in hot water for 2 hours and then add if you like the softer anjeer pieces....
Anjeer Basundi
 on 26 Jul 18 04:08 PM
5

Tarla Dalal
27 Feb 19 09:02 AM
   Thanks for the feedback.
Anjeer Basundi
 on 08 Mar 13 05:54 PM
5

Nice tasty desserts.
Edited after original posting.

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