Sitafal basundi. Sitafal basundi - A special gujarati dessert made with a combination of custard apple - It is a great after meal dessert having rich sweet taste and custard apple. Basundi recipe with step by step pics. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits.
How to make sitaphal basundi. #dessert #basundi #sitafal #sitaphal #custardapple how to remove seeds. the recipe for basundi sweet is extremely simple yet some tips, recommendations and serving ideas for it. firstly, i always recommend using full cream milk for this recipe. comparatively lite milk contains less.
Basundi Recipe with step by step.
A guide to making Cardamom Flavored Thickened Basundi Recipe.
You can have Sitafal basundi using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Sitafal basundi
- Prepare 1 liter of full cream milk.
- It's 1/2 cup of sitafal de seed.
- It's 5-7 tsp of sugar.
- It's 1 tsp of cardamom powder.
- You need 5-10 leaves of Kesar.
- Prepare of Copped nut.
Try this recipe for your festival time. Sitafal Basundi is a creamy, naturally-flavoured, well-blended, sweet-dish made from from custard apple and milk. Learn it sweet dish for Navratri Sitaphal Basundi Sitafal Basundi Recipe. તહેવારો પર માર્કેટમાં મળે તેવી પરફેક્ટ સીતાફળ બાસુંદી બનાવની રીત-Sitafal basundi-Custerd Apple Rabdi.
Sitafal basundi instructions
- Add kesar in milk and boil milk till it reduce to half..
- When milk reduced half, add cardamom powder and sugar. Switch off flame..
- When mix come to room temperature. Add sitafal. Mix well..
- Put mixture in refrigerator for 30 mins and after 30 min, garnish with nut and sitafal basundi is ready to serve.
Basundi (Gujarati: બાસુંદી, Kannada: ಬಾಸುಂಡಿ, Marathi: बासुंदी, Tamil: பாசந்தி, Telugu: బాసుంది) is an Indian sweet mostly in Gujarat, Maharashtra , Telangana and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. Sitaphal basundi is a rich and delicious mishtan of thickened milk, variation to plain Gujarati basundi very similar to the North Indian rabdi. custard apple basundi is basically just boiling the milk in a thick. In a heavy bottomed kadai, take the milk and boil till it reduces to half. When it boils, stand nearby, scrape the sides of kadai and collect the skin.
