Basundi

As a little girl I never would eat milk desserts outside of my home. Never. In fact, I resisted even milk, tea, coffee or yogurt when I was visiting  friends or distant relatives. Not because I disliked these ( though I do not care for plain milk, at all) but I used and still do, shudder at the 'malai' (cream) in any thing. 

Much to my horror, people would serve tea with specks of 'malai' floating here and there like lost souls. If it was not  specks, HALP! there is a floating island in my tea! ~brrr~ 

Ditto for yogurt, I'd  scoop a spoonful and find a 'tail' hanging off it.....I'd drop the spoon right back where I found it and bury the remains from whence they emerged.

I could fuss at home and get away with all the  'strain the milk.... strain the milk', I could not do anything outside, I was helpless. I decided the smartest thing to do, was to say 'no' as a rule and stick to, " Oh, I do not drink tea, thank you" and refuse a helping of yogurt-rice on the pretext, " I'm full, couldn't eat another bite, thanks". 

My biggest fear was Basundi. I loved the taste of basundi - which was strained to remove all the malai , but how could I say so as a guest? I'd sit mutely with the dessert in my plate and at the end of the meal, pass it to my Mom or Dad, whoever was next to me at a relatives home. 

Making Basundi at home is my dad's job, he likes it. I strain my portion and enjoy it, like everybody else. 

Making Basundi at home has its benefits, you can make a large batch, strain it to your hearts content and enjoy it without being judged as a loony who chucks the malai/ rabdi without a second thought. 

We have a contraption like this (shown below) that helps in making a large batch of basundi. It is called the 'basundi plate'.

My friend Dipti, had one of these and let me borrow it for the Diwali get together we had. This 'basundi plate' is a simple 'whirlpool' plate  which needs to be placed at the bottom of the heavy sauce pan that you want to use and add the milk and let it simmer. It ensures that the milk does not boil over. Helpful little thing, that!  Specially as basundi takes a long time to reduce and thicken.

Here is how I made it.

1 Gallon Whole milk ( you can use 2% and add  milk powder, I prefer the hassle free method)

1 Can Sweetened Condensed milk

2 cans Evaporated Milk

~ 6 Green Cardamoms ( peel, use the seeds only , crush to a fine powder using a mortar-pestle)

~1 tsp Nutmeg powder ( I use whole nutmeg and powder it in the mortar-pestle)

Nuts (almonds, pistachios, slivered) to garnish- Optional

Take a heavy bottomed wide sauce pan Place the 'basundi plate' ( if you have it- if not, get ready to spend time stirring the pot frequently).

Pour in the milk and evaporated milk and set the heat at med- low.

Wait, patiently, this can take a couple of hours, so do what you normally do, read ( if you are like me), work out ( if you are not like me), do the laundry, sort it, iron clothes, vacuum, throw a glance at the basundi, resume what you were doing.....

I cannot recollect when, but somewhere in between the milk + evaporated milk and the reading I added the can of condensed milk, gave it a good stir and resumed my reading.

After about 1 1/2 hour, the color of the milk started changing ( I had the stove set on 4- low and slow) and the milk had reduced, but not enough.

I gave it another 45mins -1 hour  or so to get a nice dusty pink ( for the lack of a better named shade) and thickened ( reduced by half).

Let the basundi cool down completely.

Now the straining part, this is the 'hard work' part, where I am concerned. I strained all the basundi, carefully and then added the cardamom and nutmeg powder, stir it in well and chill before serving.

If you like the rabdi, add in the  cardamom nutmeg powder, stir, chill and serve.

* Points to note: 

Cooking time can vary if you have gas/ stove ( electric flat top or  coil), so please, keep an eye on the milk.

Adjust the amount of sweetness, I found 1 can of condensed milk more than enough to suit my taste buds. Add more, if you like sweet basundi or less, if you wish

Basundi plate or not, there is bound to be a layer stuck on the bottom of the pan, elbow grease time ahead! Remember, the dessert is worth the hard work.

Basundi is heavy on digestion, enjoy moderately

Add saffron if you like. this is optional, just like nuts.

Straining is optional, but the end result of straining is a silky smooth basundi, which is pleasing not just to the eye, but also to your taste buds  and guests who may be fussy like me!

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Mishti Doi

"And what are you making for dessert?" I asked

"Sweet curd" she said.

"Adding yogurt culture to sweet milk ?" I asked

" Nah re! like mishti doi, the Bengali sweet you know" she said

My mind flew back to nearly 4 years ago when M and I were in Kolkata and how we had devoured mishti doi everyday, wishing we had some more!

I greedily asked if she know how to make it and I was rewarded not just with the recipe, but the real thing too!

A couple of weeks ago, Prajakta and Rucha, two of my friends dropped in at home and Rucha had this bag in her hand that she plonked on my dining table and smiled as she opened it.

It was sweet curd or mishti doi as I like to call it.

Call it what you will, this simple dessert is rich, creamy and delicious and satisfying. It reminded me of the misti doi in Kolkata and also faintly of the shrikhand my father makes.

The fact that it takes minutes to make just adds to its other merits.

Many moons ago, Prajakta got this recipe from a Bong friend and it has been passed on to many by word -of- mouth and having once tasted it, I can vouch for its popularity and can only regret that I did not know of it earlier.

Rucha's pyrex bowl reminded me that I had to return it and more importantly, make a batch of mishti doi for M ( he was not at home that day). So this weekend I made my first bowl of mishti doi and it was M who, on tasting the first creamy spoonful said," this one is for the blog!"

Here's how I made it:

1 can Evaporated Milk

1 can Sweetened Condensed milk

Yogurt (as per Prajakta, use a can - evaporated milk canful of yogurt)*

Kesari milk masala powder or

Cardamom powder or

crushed nuts of your choice to garnish

Preheat the oven to 350 F.

In a bowl mix the Evaporated milk, sweetened condensed milk, yogurt ( * I used about 4 tbsp. of thick home made yogurt) (edited to add: I used less yogurt only because I had a little on hand, but I do recommend you use the suggested quantity of 1 evaporated can full of yogurt)

Whisk it together till all three are well blended (I used my hand-held mixer)

Garnish with topping of choice ( I used the milk masala)

Cover the bowl tightly with aluminium foil

Place in the preheated oven and bake for 30 mins.

Switch off the oven and leave the bowl in it for about 5-6 hours

Remove the bowl from the oven and keep in the refrigerator

Serve chilled

Thank you, Prajakta and Rucha!

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