Creamy Phansachi Basundi

  

Ingredients

1 litre of full-fat milk

1 cup ripe jackfruit pods, roughly chopped

4 tbsp sugar

½ tsp cardamom powder

A pinch of saffron soaked in 1 tbsp warm milk

Pistachios and almonds for garnish

Method

Bring milk to a boil in a heavy pan. Lower heat.

Simmer and stir frequently until the milk has reduced to half. This takes about 30 mins.

Add sugar, cardamom powder and saffron milk. Stir well.

Fold in the jackfruit pieces gently.

Cook for 5 more mins. Remove from heat.

Serve warm or chilled, garnished with pistachios and almonds.

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Anjeer basundi

INGREDIENTS
low fat milk    4 cups
finely chopped fresh figs (anjeer)   1 1/2 cups
lemon juice   1 tsp
1 tsp cornflour dissolved in 1 tbsp low fat milk
low fat mava (khoya)   1/2 cup
sugar substitute   2 tbsp
To Garnish
4 fig slices

Method
Refrigerate the fig pieces to chill.
Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
Cool and refrigerate for at least 1 hour.
Add the chilled figs to the cooled thickened milk and mix well.
Serve chilled garnished with fig slices.





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Orange Basundi

Milk 3 litres

Fresh curds 1 tbsp

Castor sugar 300 gm

Oranges 4 peeled, segmented & chilled

Almonds, pistachios for garnishing

Mix the cold milk with curds, stir well. Brig this mixture to a boil  on low flame, stirring continuously till half the quantity of the milk remains. Remove from fire & let it cool. Add sugar, chill it. Add the chilled orange segments just before serving. Garnish with nuts & serve chilled.

Bread kheer/payasam

Ingredients
bread slices 4 crumble it well ( if the crust is too thick, cut the crust & crumble)        milk 1 litre
sugar 1 small cup or to taste     1 tbsp cashew nuts( kaju)          1tbsp raisins ( kismis)      ghee 1 tbsp

Method
In a thick pan melt ghee roast the nuts &  raisins & keep it aside by draining the ghee, in the same pan add the bread crumbs roast till a nice aroma comes out. Add milk to this & let it come to a boil, reduce heat, add sugar, stir well & cook till the sugar is dissolved. remove, cool & serve garnished with nuts & raisins.

As it cools it thickens, it tastes like basundi, it is quick to make.

Anjeer ( Figs) basundi

Anjeer ( Figs) basundi           serves 4

Ingredients

4 cups low fat milk         1 ½ cup finely chopped fresh figs     ½ cup low fat khoya

½ tsp lemon juice          1 tsp corn flour dissolved in 1 tbsp milk

2 tbsp sugar substitute/ sugar

Method

Refrigerate the fig pieces to chill. Pour milk into a broad non-stick pan & bring to boil. Lower the flame & simmer on a medium flame for 2-3 minutes, while stirring continuously, add the lemon juice drop by drop. You’ll see the milk curdling. Add the corn flour mixed with milk, milkpdr/ khoya grated, sugar/ sugar substitute, mix well & simmer for 2 minutes. Cool & refrigerate for at least an hour. Then add the fig pieces to the thickened milk, mix well. Serve garnished with fig pieces, nuts & raisins