By Aishwarya Sahasrabudhe
July 27, 2023
A delectable and indulgent sweet, basundi is relished as much as a dessert as an accompaniment with garam puris. Here are some varieties of basundi that will add flavour and depth to any meal.
The OG basundi made from thickened milk with tons of sugar is seasoned with saffron and cardamom and can be enjoyed with warm puris or as a chilled dessert.
This is similar to angoor malai but a slightly thicker take on the sweetened milk. Different colours can be added to the angoor malai dough balls to make the basundi more vibrant.
A fruity take on the plain basundi, this is made by adding fresh mango pieces and mango pulp or aamras to the recipe.
With the addition of some delightfully sweet bundi, basundi takes on a whole new level of taste that is utterly creamy and luxurious.
Sweeten the basundi with the aroma and flavour of rose petals by adding gulkand to the thick, creamy milk infused with fragrances of elaichi and saffron.
Among the popular fruity basundis is the pineapple basundi, enjoyed because of the pairing of the sweet and sour fruit with sugary, thickened milk.