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
- 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
- Add condensed milk (I have used milkmaid tin), sugar and mix well. Mix cardamom powder. Boil further till the milk gets reduced.
- Bring 6 tbsp water to boil in another non-stick pan. Turn down the heat and add gelatin. Keep stirring till mixed well.
- Add this mixture to the reduced milk. Heat the milk for further minute or two.
- Pour the milk in individual shot glasses or bowls filling 3/4th and refrigerate for 2 hours.
- 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
Looks delicious 😋….when am I getting to taste?
Looks very tempting 🙂 . I am pretty sure you need food critics to taste, when are we getting an invitation ?
Kadak photography…really tempting