Angoor Basundi Recipe: Indulge In The Rich Flavours Of Gujarat With This Iconically Indian Basundi Dish

Angoori Basundi is a sweet dish that is loved by people of all ages. It is a thick and creamy dessert made with milk, and sugar, and flavoured with saffron, cardamom, and various dry fruits. 

how to make Angoor Basundi

Basundi is a sweetened condensed milk that is obtained by simmering milk until it has been reduced by half. There are different ways to prepare Basundi and one such popular style is Angoor Basundi (basundi with smaller kinds of rasgullas). Angoori Basundi is liked by people of all ages because of its flavourful taste. This Angoor basundi is just like rasmalai (popular Indian dessert), only difference in the size of (balls) gullas.

Angoor Basundi is creamy and smooth, with a slight chewiness from the milk balls. It is the perfect consistency for a dessert. Angoor Basundi is a delicious and refreshing dessert that is perfect for any occasion and festival season. It is easy to make at home, and it is sure to please everyone who tries it. But if you still haven’t tried it yet, then here we bring you an easy of Angoori Basundi that you can try at home and enjoy with your family and friends. Take a look at how to make Angoor Basundi at home:

How To Make Angoor Basundi:

Angoor Basundi

  • To make the angoor, heat the protein-rich milk in a heavy bottom pan over medium heat.
  • Once the milk is warm, add the vinegar and stir. The milk will curdle and separate into whey and curds.
  • Use a strainer to drain the whey and collect the curds. Rinse the curds with cold water a few times to remove any excess vinegar.
  • Squeeze out the excess water from the curds and then knead them for a few minutes until they form a smooth dough.
  • Divide the dough into small balls, about the size of a grape.
  • In a separate pan, bring the water and sugar to a boil.
  • Add the angoor balls to the boiling syrup and cook them for 10-12 minutes, or until they are cooked through.
  • Remove the angoor balls from the syrup and set them aside to cool.
  • To make the basundi, heat the full-fat milk in a heavy-bottom pan over medium heat.
  • Once the milk is warm, add the sugar and saffron and stir until the sugar dissolves.
  • Reduce the heat to low and simmer the basundi for 30-40 minutes, or until it thickens and becomes creamy. Stir in the cardamom powder and almonds and pistachios.
  • Now add the angoor balls to the basundi and stir gently to combine. And serve the Angoor Basundi chilled.

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Rich And Creamy Angoor Basundi Recipe Card

Treat your family and friends with this classic Angoori Basundi recipe.
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  • Total Time :60 min
  • Preparation Time : 10 min
  • Cooking Time : 50 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Desserts
  • Calories: 300
  • Cuisine: Indian
  • Author: Alice Mary Topno

Ingredients

  • 1 litre full-fat milk
  • 1/2 cup sugar
  • 10-12 saffron strands
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios
  • 1 litre protein-rich milk
  • 3 tbsp vinegar
  • 3 cups water
  • 1 cup sugar

Step

  • Step 1 :

    To make the angoor, in a heavy bottomed pan over medium heat, warm the protein-rich milk for a few minutes.

  • Step 2 :

    Once the milk is warm, add the vinegar and stir. The milk will curdle and separate into whey and curds.

  • Step 3 :

    Use a strainer to drain the whey and collect the curds. Rinse the curds with cold water a few times to remove any excess vinegar.

  • Step 4 :

    Squeeze out the excess water from the curds and then knead them for a few minutes until they form a soft dough.

  • Step 5 :

    Divide the dough into small balls, about the size of a grape or slightly bigger.

  • Step 6 :

    Now in a separate pan, bring the water and sugar to a boil.

  • Step 7 :

    Add the angoor balls to the boiling syrup and cook them for 10-12 minutes, or until they are cooked through.

  • Step 8 :

    Remove the angoor balls from the syrup and set them aside to cool.

  • Step 9 :

    To make the basundi, heat the full-fat milk in a heavy-bottom pan over medium heat.

  • Step 10 :

    Once the milk is warm, add the sugar and saffron and stir until the sugar dissolves.

  • Step 11 :

    Reduce the heat to low and simmer the basundi for 30-40 minutes, or until it thickens and becomes creamy.

  • Step 12 :

    Now add the angoor balls to the basundi and stir gently to combine. And serve the Angoor Basundi chilled.