Badami Kheer a slice of my memory of the festivity Bhai Dunj
Every year on the eve of Bhai Phonta or Bhai Dunj, my sweet childhood memories come back. I remember visiting my maternal uncles’ home (mamabari) with my parents on the day of Diwali. My aunties also came from different places and it was a big get-together for us. I was too young to understand the value of tradition but I quite loved my uncles and cousin brothers sitting in a row on beautiful hand-made asanas, my grandmother sitting at one corner with puja thali in her hand and supervising over what to do next, my mother and aunties drawing tikas of chandan (sandal powder mixed with water) on uncles’ forehead one by one and then gift exchange. My cousin sisters and I also followed the same rituals.
Being a foodie, my whole concentration was on plateful of luchis, cauliflower curry, aloo dum, and sweets. My grandmother was a great cook and she used to make every item for our breakfast and dinner. One dish I would relish the most – a rich delicious desert made with thickened milk. My grand mom named it Badami Kheer. Later I came to know that the same preparation is named Basundi. Through Slice of Real Life, I am sharing the recipe of my grandmother and am quite confident that it will be a wonderful sweet delight for your palate.
What you need to make Basundi
- liter full fat milk
- ½ cup sugar
- 3 pods cardamom seeds
- 5 almonds (blanched)
- 3 pistachios (skinned)
- 10-15 strands of saffron
How to prepare
- Finely cut the almonds and pistachios and then crush them coarsely
- Peel off the cardamom seeds. Use a mallet to grind them to powder
- Add the cardamom powder to the mix of crushed almonds and pistachoes
- Take a large deep pan and pour milk into it. Boil the milk on medium flame.
- Cut the saffron strands into small pieces and add them to the milk. Stir occasionally.
- When the milk comes to a boil lower the heat and stir frequently.
- Continue stirring till the milk gets reduced to 2/3 rd of its original volume.
- Add cardamom powder and dry fruits to the boiling milk.
- Let it boil for another 4-5 minutes.
- Remove the pan and let it cool.
- When it is moderately cool, pour the mixture in a serving bowl and place it in the refrigerator for around 5 hours.
- Stir occasionally while to prevent the formation of layer on the surface.
- Take out the bowl from the refrigerator and pour Basundi in small decorative bowls. Sprinkle a few threads of saffron for garnishing. Serve it chilled.