Anjeer Basundi recipe by Tarla Dalal

Anjeer Basundi recipe by Tarla Dalal

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




Recipe Description for Anjeer Basundi

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


Main Ingredients For Making 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
  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.

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