Anjeer Basundi
by Tarla Dalal
anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 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. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi |
anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion.
To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights.
anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe.
pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.
Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.
Anjeer Basundi recipe - How to make Anjeer Basundi
Soaking Time: 20 minutes Preparation Time: Cooking Time: Total Time:
Makes 5 servings
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
3 tbsp sugar
1/2 tsp cardamom (elaichi) powder
For anjeer basundi
- For anjeer basundi
- To make {span class="bold1"}anjeer basundi recipe{/span}, combine the saffron and warm milk in a small bowl, mix well and keep aside.
- In a small bowl, soak chopped figs in 1/2 cup hot water. Keep aside for 15 to 20 minutes.
- Once soaked, drain the figs and blend it coarsely into a mixer jar. Keep aside.
- In a deep non-stick pan, add milk and bring it to a boil on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Reduce the milk on a medium flame for 15 to 17 minutes, stick the cream (malai) formed on the milk to the sides of the pan.
- Add the anjeer paste, sugar, saffron-milk mixture and cardamom powder. Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally and scrapping the sides of the pan.
- Cool the {span class="bold1"}anjeer basundi{/span} completely, refrigerate for atleast 1 hour and serve chilled.
Anjeer Basundi Video by Tarla Dalal
like anjeer basundi recipe
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anjeer basundi recipe | easy anjeer basundi | dried figs basundi | then do try other basundi recipes also:
- sitaphal basundi recipe | custard apple basundi | sitaphal rabdi |
- basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe |
what is anjeer basundi made of?
- See the below image of list of ingredients for making anjeer basundi.
how to make anjeer paste
- In a small bowl, add ½ cup chopped dried figs (anjeer).
- Add ½ cup hot water.
- Soak it for 15 to 20 minutes.
- Once soaked, drain the figs and transfer to the mixer jar.
- Blend it coarsely. Keep aside.
how to make anjeer basundi
- To make anjeer basundi recipe | easy anjeer basundi | dried figs basundi | in a small bowl, add a few saffron (kesar) strands. Saffron infused milk enhances the flavor and aroma of the basundi.
- Add 2 tbsp warm milk.
- Mix well and keep aside.
- In a deep non-stick pan, add 4½ cups of milk.
- Bring it to a boil on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Reduce the milk on a medium flame for 15 to 17 minutes, stick the cream (malai) formed on the milk to the sides of the pan.
- Add the anjeer paste.
- Add 3 tbsp sugar. While figs are naturally sweet, adding a small amount of sugar enhances the overall flavor and mouthfeel of the dessert.
- Add the saffron-milk mixture.
- Add ½ tsp cardamom (elaichi) powder. Adding a pinch of cardamom powder to the basundi. It complements the sweetness of the figs and adds a warm, aromatic flavor.
- Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally and scrapping the sides of the pan.
- Cool the anjeer basundi completely, refrigerate for atleast 1 hour.
- Serve anjeer basundi recipe | easy anjeer basundi | dried figs basundi | chilled.
pro tips to make anjeer basundi
- Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend.
- Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly.
- Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi.
- Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.
| Energy | 269 cal |
| Protein | 8.7 g |
| Carbohydrates | 31.6 g |
| Fiber | 2 g |
| Fat | 12.3 g |
| Cholesterol | 29.8 mg |
| Vitamin A | 298.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 2.1 mg |
| Folic Acid | 12.2 mcg |
| Calcium | 423 mg |
| Iron | 0.8 mg |
| Magnesium | 48.9 mg |
| Phosphorus | 255.2 mg |
| Sodium | 37.3 mg |
| Potassium | 303.4 mg |
| Zinc | 0.7 mg |
Hello, i tried to boil milk with anjeer (not soaked, dried) and the milked curdle after boiling
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
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?
Nice tasty desserts.
Edited after original posting.