Tag Archives: traditional

Paruppu Payasam

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My first  lengthy post after an year:-)

Time is moving is fast. It looks like I have just started my blogging journey but its an year now:-) After taking a break from IT industry for one year I always wanted to do something during my free time but kept passing my time with food network, browsing, chatting, cooking and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested to do blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially when I started writing I thought it won’t continue for a longtime, but continuous support from my close ones kept me motivated:-)

I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential.

Thank u all for visiting, reading and commenting in my space.

Its traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quiet sometime in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed about this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. May be when I do my next post it should be ready 🙂

Paruppu Payasam

Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults.

For the past couple of days I was in a dilemma thinking what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

Checkout my other payasam,

Ingredients

Moong dal – 1/3 cup

Channa dal  – 2 tbsp

Milk – 2  cup

Water- 1 cup +3/4 cup

Jaggery – 3/4 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/8 tsp

Turmeric Powder – pinch

Salt -pinch

Butter/ Ghee – 1 tsp

Cashew & Raisin –  2 tsp each

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Method:

  • Soak jaggery in  1 cup of luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • Soak both the dals in luke warm water for 20 minutes
  • Heat a tsp of ghee and saute cashew nuts till they are golden brown; switch off and add raisins. In the same pan dry roast both the soaked dals separately for a minute
  • Pressure cook the dal with 3/4 cup of water for 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

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  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the cooked dal and continue cooking for 3-5minutes
  • Add grated coconut and boiled milk. Cook for 2 minutes and switch off. Garnish with cashew and raisin,serve hot/ cold

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My Notes:

  • Turmeric powder is optional,I added to give yellow color to the Payasam
  • Adjust milk according to the desired consistency
  • Dal can be sauted for 2-3 minutes and cooked
  • Edible camphor and saffron can be added for extra flavour

Crunchy Snack balls – Guest Post from Sridevi

energy balls

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

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Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tbsp coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

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crunchy (1)

I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!

Oats Quinoa Balls – Guest post from Malar

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Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn’t wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other’s space, but taking advantage of our friendship kept postponing, finally “March” has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar’s page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too  It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls. Few details on my blog.

Blog link: https://malarmuthu.wordpress.com/

FB link: https://www.facebook.com/pages/Malars-Kitchen/1516965231871483

Pinterest link: https://www.pinterest.com/vijimalar/recipe/

Twitter: https://twitter.com/malarskitchen

Hopping on to the recipe…..

Oats_Quinoa_Balls

Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

  • Dry roast Oats for 3 to 4 mins, until nice aroma rises.
  • Dry roast flax seeds for 2 mins.
  • Now powder oats and flax seeds either together or separately.
  • Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
  • Switch off when quinoa turns fluffy and soft.
  • Heat jaggery with just enough water to bring it to boiling state.
  • Now mix all of the together along with dry fruits and vanilla extract.
  • Form a nice dough. Make small balls out of it.
  • Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
  • You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this 

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Vella Sadam

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Vella sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating something sweet and I remember Amma making Vella sadam in no time with leftover rice.

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1/2 cup, powdered /cut into small chunks

Water  –  2 cup + 1/4 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Almonds – 1 tbsp

Raisins/Dried grapes –  1 tbsp

Ghee – 1 tsp

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Method:

  • Cook rice with 1 cup of water either in rice cooker, or in pressure cooker for 2 whistles
  • Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
  • In a pan, add jaggery syrup and bring to boil. Add the coconut and cardamom powder; mix well and cook  for 2- 3 minutes

vellasadam

  • Add  cooked rice to the boiling jaggery syrup and cook till the jaggery syrup is completely absorbed in the rice

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  • Add ghee to the pan, once the ghee becomes hot, add raisins and switch off. Add the raisins and almonds to the Jaggery rice and serve hot

VellaSadam

Notes:

  • You can use cashew instead of almonds
  • Basamti rice can be used instead of regular rice
  • You can cook jaggery in water instead of soaking jaggery in hot water

Patishapta from Aruna Panangipally – Aharam

Patishapta - Ready to Eat - 2

Today we have a guest in Traditionally Modern Food, Aruna  Panangipally from Aharam. Aruna is not new to TMF, remember  Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew  I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let’s here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

  • Mix the grated coconut, jaggery, and mava together.

Patishapta - Filling Ingredients

  • Place them in a heavy-bottomed pan or Kadhai.

Patishapta - Mix the Ingredients

  • On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

  • Dissolve the sugar in 2 cups of milk.
  • Mix together the maida, rava, and rice flour.
  • Add the sweetened milk and mix well to form a smooth, lump-free batter.
  • Now add the rest of the milk slowly to create a batter of pourable consistency.

Patishapta - The Batter for the Pancake

Method to Make Patishapta

  • Over medium flame, heat a tava or a pan.
  • Spread a few drops of oil.

Pan with Oil

  • Pour about ½ cup of batter and let it spread by itself into a circle.
  • When the edges start to brown, turn the heat to low.

Patishapta - Pancake Cooking

  • Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Place Filling on the Pancake

  • Fold over the edges.
  • Let it Patishapta cook for a minute or so.

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

You can see more of my work at:

Patishapta - Ready to Eat

Verkadalai Urundai

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Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

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Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

verkadala urundai

  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

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  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

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My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

Paal Kozhukattai

Hope you all had a great Ganesh Chaturthi today. We had a great Pooja at home with Sweet Kozhukkatai, Ammini Kozhukattai, Wheat Appam and kondakadalai Sundal. I had prepared Paal Kozhukkatai couple of weeks back, and thought of posting it before Ganesh Chaturthi, but I couldn’t. Today evening, while tasting Kozhukattai I decided this is my today’s post. Many version to prepare this yummy dish, and this is one

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Paal Kozhukattai

Preparation Time : 10 min |  Cooking Time : 15 mins  | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients:

Kozhukattai:

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cup

Salt – as needed

Coconut oil – 1 tsp

Ghee/Butter – 1 tsp

Paal:

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Grated Coconut – 2 tbsp ( Optional)

Cardamom Powder – 1 tsp

Sugar/Jaggery – 1/2 cup (I have used Brown sugar) Adjust sugar according to your taste

Saffron – few strands ( optional)

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Method:

For coconut Milk:

I used 2 cup of shredded frozen coconut. Add 1 cup  + 1/3 cup of water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add saffron to the thick coconut milk and keep it aside
  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency

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  • Add ghee and combine well. Cover the dough with damp cloth as they tend to dry

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  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps. Keep Aside

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  • Add thin coconut milk to the pan and bring it boil (Add water if required). When it starts boiling add kozhukattai

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  • After adding Kozhukattai first they all will sink to the bottom. Stir occasionally while cooking. They gradually raise. Once the kozhukattais are cooked, they float. Add sugar, coconut and cardamom powder and cook for 2- 3 minutes

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  • Add the thick coconut milk and switch off the flame

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My Notes:

  • Instead of using thin coconut milk, milk and water can also be used
  • Milk and coconut powder can also used instead of thin coconut milk
  • Can also steam Kozhukkatai and add them in thin coconut milk
  • The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse
  • Make sure thin coconut milk is bit watery to avoid curdling
  • Milk can be added while preparing Kozhukattai dough
  • For the Paal (milk) to blend well with the balls, you can roll small Kozhukattais. After switching off give 15-20 minutes standing time for milk to blend well
  • Do not cook thick coconut milk for long time as there are chances for curdling
  • Instead of sugar, jaggery syrup can also be used
  • Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • Can use store bought coconut milk. Add  water  for thin coconut milk

Pakarkaai Pitlai

Pavakkai Pitlai

Pakarkaai Pitlai (Bitter gourd pitlai) is yet another recipe from my Amma’s cook book. As a child, I always hated Bitter gourd, though its a healthy vegetable. If I see Bitter gourd in fridge, I go crazy, even without tasting it. I will say a big no. I always want some other dish when bitter gourd is cooked at home. One day I was with Amma in the kitchen when she was preparing pitlai. I saw her adding a tsp of jaggery to the dish. I was so happy seeing jaggery, and tasted it that day. After tasting the dish, I liked it, and surprisingly didn’t feel the bitterness. From that day onwards I started eating Pitali. Later when I started cooking, I realized even without Jaggery Pitalai tastes good. But i started liking the dish because of jaggery, so I add it even now 🙂

Pakarkaai Pitlai

Preparation Time : 10 mins | Soaking time : 4 hours |Cooking Time : 30 mins

Category:Rice Accompaniments

Ingredients :

Bitter gourd – 1

Turmeric powder – 1/8 tsp

Toor Dal – 1/2 cup

Chickpea/Channa – 1/3 cup (Soak Channa overnight/ in hot water for 4 hours)

Sambar Powder – 1 tsp

Curry Leaves – Few

Tamarind –  small Lemon size

Jaggery – 1 tsp

Asofedtida – generous pinch

Salt – as needed

For Grinding:

Grated Coconut – 1/4 cup

Red Chillies – 2 ( Adjust according to your spice level)

Coriander Seeds – 1 tbsp

Channa dal – 1/2 tbsp

For Seasoning:

Oil – 1 tsp

Mustard Seeds – 1/4 tsp

Fenugreek – 1/8 tsp

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Method:

  • Soak the tamarind in warm water for 10  -15 minutes  and extract the pulp. Pressure cook the toor dal and channa, and keep it aside. (To save time I generally cook both together)
  • Dry roast red chillies, coriander seeds and channa dal till they turn golden brown color, and switch off. After it comes to room temperature add coconut and grind everything to a fine paste by adding water and keep it aside

pitalai

  • Add turmeric powder and small pieces of tamrind (Adding both removes the bitterness) to bitter gourd and cook it (I microwaved for 5 minutes). Strain them

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  • Add oil to the pan, when the Oil is hot add mustard seed and fenugreek. let it splutter. Add the cooked bitter gourd and saute for 3-4 mins. Add tamarind extract, Sambar powder, hing, turmeric powder and salt and allow it to boil for 5 minutes till the raw smell goes off tamarind

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  • Add the cooked toor dal and channa, cook for 5-10 mins till you get the aroma. Add grounded paste and jaggery. When Bitter gourd  Pitlai starts boiling, switch off the flame

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© TraditionallyModernFood

Basundi

Basundi is my favorite milk-based dessert. During our childhood days, when ever we have extra milk at home, sis and I will ask mom to prepare either Basundi or Palgova.  Being outside India, I miss so many things, and definitely my craving for basundi comes top in the list. The cooking process is long and time consuming, as Basundi is a dessert with lots of malai (thickened milk) and very little milk. It took me 1 hr to cook the milk, so that it is reduced to 1/4 of its volume but all the effort is worth when you taste it.

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Basundi:

Preparation Time : 5  mins | Cooking Time : 1 hour | Serves : 2

Recipe Category: Dessert

Ingredients:

Whole milk – 4 cups

Warm milk – 1 tbsp

White Sugar – 1/3 cup

Saffron strands – 1/8 tsp

Cardamom powder  – 1/8 tsp

Nuts – according to your taste (I used Almonds and pistachio)

Method:

  • In a bowl, take 1 tbsp of warm milk and put saffron strands and keep aside
  • In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt.  While the milk is cooking, stir it in between and scrape out the malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original qty

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  • Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight

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My Notes:

  • Best way is to prepare Basundi one day before and refrigerate it.Serve basundi chilled, the next day
  • I have added 1/3 cup sugar,but you can alter the sugar level according to ur taste buds