Gudhi Padva special – Kesar Pista Basundi pannacotta

As a child Gudhi Padva to me meant the ladies cooking up a feast in the kitchen, the men decorating the gudhi and us children eating till our stomachs couldn’t take any more! Dunking hot puris in creamy Basundi was something to look forward to on this day.

Times have changed, priorities have reshuffled but one thing that remains unchanged is the memories of the delicacies savored on festivals. As we embrace new things, we must remember where we come from. As I celebrate the beginning of a new year, this is my humble attempt to recreate my favorite Indian dessert – Kesar Pista Basundi Pannacotta. Hope you will enjoy it as much as I did!

Cuisine : Indian Fusion

Makes for : 6 people

Cooking Time : 1 hour

Preparation/garnish Time : 20-25 minutes

Time to set in fridge : 2 hours

Total Time : 3.5 hours

INGREDIENTS

Full fat milk ……………………………………………………….. 1 ltr

Condensed milk ………………………………………………….. Half a tin

Sugar…………………………………………………………………… 6 tbsp

Gelatin………………………………………………………………… 2 sachet or 3 tbsp

Cardamom powder……………………………………………… Half tsp

Water…………………………………………………………………. 6 tbsp

Pistachio and saffron………………………………………….. For garnish

STEPS

1. Heat the milk in a deep non-stick pan and bring to a boil. Boil for half an hour or till the milk is reduced to 1/3rd
2. Add condensed milk (I have used milkmaid tin), sugar and mix well. Mix cardamom powder. Boil further till the milk gets reduced.
3. Bring 6 tbsp water to boil in another non-stick pan. Turn down the heat and add gelatin. Keep stirring till mixed well.
4. Add this mixture to the reduced milk. Heat the milk for further minute or two.
5. Pour the milk in individual shot glasses or bowls filling 3/4th and refrigerate for 2 hours.
6. Garnish with crushed pistachios and saffron. Serve chilled.

NOTE: You can add saffron to the milk while boiling to add a color and saffron flavor to the Basundi.

Sarvanna Gudhi Padvyachya Shubheccha (Happy Gudhi Padva everyone!)

 Picture credit: Sarang Naik