Pineapple Basundi
Ingredients:
For The Pineapple Mixture
- 1 cup chopped fresh pineapple pulp
- 1 tablespoon sugar
For The Basundi
- 1-½ litres whole milk (full fat milk)
- 15-20 saffron strands
- ¼ cup granulated sugar (adjust according to taste)
- ⅛ teaspoon ground nutmeg (jaiphal powder)
- ½ teaspoon ground cardamom (hari elaichi)
- 2 tablespoons chironji (charoli)
- 2 tablespoons slivered dried nuts (I used a mix of almonds, cashew nuts and pistachios + more for garnishing)
- ½ teaspoon dried rose petals (for garnishing)
Instructions
Make The Pineapple Mixture
- Add pineapple pulp and sugar to a pan and cook for 4-5 minutes on medium tea.
- Remove the pan from the heat and cool completely.
Make The Basundi
- Add milk and saffron strands to a non-stick heavy-bottomed and wide pan.
- Note – Choosing a wide pan makes the cooking process a little faster.
- Heat on medium-high heat until the milk comes to a boil. Stir continuously while heating to avoid the milk from scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to medium. Cook for 30-40 minutes until it is reduced to more than half and is thickened and creamy.
- Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.
- Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
- The consistency of basundi is like a thin custard.
- Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.
Specific Keywords :pineapple rasam,pineapple kesari,venkatesh bhat idhayam thotta samayal,basundi recipe,mor kali,whiskaffair,basundi,pineapple rasam,pineapple kesari,venkatesh bhat idhayam thotta samayal,basundi recipe,mor kali,whiskaffair,pineapple basundi,how to make crushed pineapple from pineapple chunks,pineapple tapioca recipe,pineapple halwa near me,sooji pineapple halwa recipe,pineapple payasam recipe,can you make crushed pineapple from pineapple chunks.
