I usually don’t need any reason to make desserts or sweets……you know why?? When I do have a reason, why would I miss out to make one. And the reason today is “MASALAKORB” is celebrating 2nd BLOG ANNIVERSARY with 200th POST. HAPPY BIRTHDAY BLOG!! Do I need a better reason to celebrate? My blog has been live for two years now and what a delight it is to be able to see it grow. Little did I imagine that I will blog about food in this lifetime. That’s what amazes me even after 2 years. So friends, join me with my happiness with this Easy Basundi Recipe.

Attention!!…A very long post!!….Are you here just for the recipe? Then, please scroll down directly to the recipe. If you want to have a peep into my blogging journey, read through. 🙂

If you have been following my blog for a long time or simply stumbled upon it just now, check out what I rambled on my 1st Blog Anniversary. Two years ago, I didn’t have a clue about writing or food photography. Two years ago, I didn’t know the meaning of SEO….even now I’m still learning. I can’t believe how much I grow learning things behind the scene of a blog post.

There is a lot more to food blogging than just food and blogging. It’s not just writing content on a blank page, but it needs many skills on technical side, also a minimum knowledge of photography skills such as photo editing, and how to shoot in day light and the understanding of how images can improve your content. Most importantly, how to brainstorm ideas for new blog posts, and how to sell your blog (which I still lack), and a lot more. I learn something every day. My food blog is not just a hobby nor is it my work. “MASALAKORB“ has become an addiction and is my world now.

I did not have ads set up on the blog until August 2016. When a friend of mine questioned “You still do not have ads on your website?”, I thought, let’s start showing up some ads. Contrary to this few people ask me now “Why do you have ads on your website?”….I seriously don’t know what’s right or wrong!!! But I got to try it out and see for myself. So, your views and the clicks help me earn some money, which eventually helps in running the blog. 🙂

My biggest struggle even after 2 years is time management. Although my work is flexible since I control my own hours, I somehow end up working day and night. I just don’t seem to have enough time everyday despite the fact that I sleep for only few hours….This is something I should change in the next year.

Making videos on “MASALAKORB“ will be my immediate future target, but I’m sure it is going to further lengthen the time to create a recipe from 3 hours to 7 hours of shooting time. I hope I will be able to do that!!

All things said and done, it has been a fun roller coaster ride for the past two years. I have finally found my passion in food blogging and I am enjoying it to the core….and I would not change it for anything.

A big shout out to all of you who have been with me since the beginning of my blogging journey and those joining me in the future. I want to take this opportunity to thank each and everyone, my family, all my blogging colleagues and friends, readers and visitors of my blog. Thank you very much for your continued support and love!

Coming back to Easy Basundi Recipe, it is a special Indian sweet prepared during festivals in western part of India especially Maharashtra and Gujarat. It is thick sweetened milk that is flavoured with cardamom or saffron and garnished with nuts like pistachios & almonds. It’s quite similar to Rabdi. The best part is, if your freeze basundi and you get kulfi.

Easy Basundi Recipe calls for the use of full fat milk, which is then slow cooked for long duration with constant stirring. For authentic basundi preparation from scratch, whole milk is reduced to a little less than two thirds of its original quantity by constant stirring till the milk thickens. Basundi is eaten on it own, either warm or cold. It can also be served with puri or jalebi.

There are easier and less labour intensive methods to prepare basundi but then it would not be authentic. Basundi can be prepared using condensed milk, cream, evaporated milk powder or even Khoya (mawa). khoya (mawa), all of this will reduce the cooking time. We can also add a twist to the authentic basundi recipe by adding unique flavours like strawberry, mango, custard apple, orange, or caramel. Today’s Easy Basundi Recipe is a caramel flavoured basundi.

I have prepared caramel syrup using organic sugar. I actually got the idea of adding caramel to basundi instead of regular sugar while preparing Mishit Doi. You can also use plain sugar or jaggery.

Off to Easy Basundi Recipe!!…..ENJOY!!

Step by step process for Easy Basundi Recipe:

Over medium heat, bring milk to a boil in a large heavy bottomed wide vessel.
Once the milk starts boiling, reduce the heat to low. Allow the milk to simmer for 12-15 minutes, stirring in intervals of 2 to 3 minutes.
Add 2 tablespoons of sugar at this point and keep stirring constantly.

NOTE:

Make sure the milk solids so not stick to the bottom of the vessel, to prevent this, you need to stir at frequent intervals.

While the milk is boiling prepare the caramel and caramel cages for decoration.

Preparing the caramel syrup for Easy Basundi Recipe:

Place the water and sugar into a heavy bottomed pan or saucepan and bring to the boil.
Once the sugar reaches a dark amber colour, remove it from the heat and place the saucepan into a bowl of ice water to prevent the sugar from continuing to cook, remove and allow it to stand for 2 – 3 minutes until it thickens.
Use this caramel syrup for preparing basundi and save some for preparing caramel cages for decoration.

Learn to make Caramel cage for decoration: (optional)

Cover the work surface with parchment paper.
Lightly oil the back of a metal ladle.
Dip a spoon into the hot caramel, drizzle the caramel around the edge of the ladle to create the base of the cage. Next drizzle a lattice pattern over the back of the oiled ladle, first by going one way and then the next to form the lattice. Allow to cool. Carefully lift off and place on a cold baking tray lined with baking paper.

NOTE:

Use the caramel immediately and if it begins harden too much, just place it back on to a gentle low heat to soften again.
Caramel gets really hot! We’re talking 185°C here and if it gets on your skin it’ll burn. So, please don’t attempt around kids.
Don’t make too far in advance as moisture droplets can form on the sugar, especially in humid conditions.

Once caramel syrup is ready, continue with the basundi process:

Now add the caramel syrup to the thickening milk and stir.
You will see that the milk starts to thicken slowly. This could take anywhere between 50 minutes to an hour.
Turn off the heat once it reduces to less than 2/3 rd of the initial quantity.
Allow to cool down slightly. Add cardamom powder and mix well.

Garnish with the chopped nuts. Ladle into serving bowls and serve warm.
You can even chill and serve it cold.
You can also be serve with puri or jalebi.
Easy Basundi Recipe is a breeze to make with a tad bit of patience!!

A Quick Summary:

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