Saffron(Kesar) Basundi recipe


Check out the best way to make Basundi (rabri) nourished with almonds, pista, cardamom, and few saffron Strands. The best way to think about it as a slow cooking rice pudding…without the rice. It’s one of the easiest recipes you’ll find anywhere which can be cooked within 30 minutes. Just, give it a try with Kesari saffron Threads!

Preparation Time: 5min
Cook Time: 1h 40min
Ready Time: 1h 45min
Servings: 4-5

1 Litre Milk
20 Kesari Saffron Strands+for garnish
3 Tbsp Almonds, chopped
3 Tbsp Cashews, chopped
1 Tbsp Pistachios, chopped
⅓ Cup Sugar
¼ Tsp Cardamom Powder
Chopped Nuts, for garnish

In a deep non-stick pan, add milk and bring to the boil. Transfer a ladle of the boiling milk to a small bowl, add saffron and let it infuse for 5 minutes. Transfer the saffron milk back to the boiling milk.

Add almonds, cashews, and pistachios. Mix well and cook for 30 minutes while stirring in between.

Add sugar and cardamom powder. Mix well and cook for 50 minutes to 1 hour until most of the liquid has evaporated and the milk has become thick.

Once cooked, transfer the basundi to serving bowls, garnish with saffron and chopped nuts and serve warm or chilled.

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