Basundi

Basundi is mostly made in Maharashtra and Gujarat.  It is similar to Rabdi in North India.   It’s a simple sweet recipe but a very time consuming procedure.  

  

I relate this dish with Kojaagari Purnima.  I don’t know much details of this purnima. But it is celebrated on the full moon day of the Hindu lunar month of Ashvin ( September – October).  It marks the end of monsoon.  It is believed that on this day as moon and earth are very close to each other, the moon light is very strong and bright, so it has some healing properties. It is also believed on this night Goddess Laxmi goes around checking who is awake, and whoever is awake she gives her blessings. So, people have night vigils this night.

 

For me lots of childhood memories are attached with this dish. In our building we had Sumbate uncle who was very religious and had many pujas in there house.  Most of my acquaintance with Maharastrian Hindu religion and ritual is because of him.  On Kojaagari Purnima day he called all the families in our society to the terrace for a get together in the night. Everyone would together prepare basundi of about 20 liters of milk. And finally when the basundi was made, the reflection of moon was shown on it. Then it was served to everyone.  As children, we were exited not for the basundi but for the extra time we got to play, especially in the night.  

Anyway, it was fun and life use to be full of joy. This post is dedicated to our own Sumbate Uncle. Now try it at home and your kids would like it.

Ingredient  

Milk – 3 ltrs ( preferred whole milk or full fat milk

Sugar – 100gm / 1 cup

Charoli/Charonji – 25gm (¼ cup) ( roasted before use)

Cardamom powder – ½ tsp 

Method 

1.      In a heavy bottom pan, boil the milk.

2.      Once the milk boils, reduce the heat, add charoli’s and let it boil till the quantity become half (around an hour).

3.      It is very important to keep on stirring in between, especially when a thick layer of cream is formed on top. 

4.      Now add the sugar and cardamom powder, cook for another 2 min.

5.      Serve warm or chilled.

 

Make around 12 cups.