Ingredients
| Milk | 1000 ml |
| Sugar | 100gms |
| Condensed Milk | 300ml |
| Saffron | A few strands |
| Cardamom Powder | ¼ tsp |
| Almonds / Pistachio / Cashew | 30gms |
Method
- Heat milk in a thick bottomed sauce pan or Kadai.
- Then add 00 grams sweetened condensed milk. The amount of
milk to be added depends on the sweetness of the condensed
milk. - Blend well and mix. Keep this mixture on the stovetop on a low
flame, taking care the milk doesn’t stick to the bottom - Stir often and allow to boil very gently. on a low to
medium flame. keep on stirring so that the mixture slowly gets
thickened. - Using the spoon or ladle Scrape the milk solids from the sides
and the cream collected on the top in a separate vessel and blend
well. Add it back to the Boiling Milk. - Then add a generous pinch of cardamom powder. Add chopped
dry fruits chopped cashews, chopped pistachios and all
chopped dry fruits and a few strands of saffron.
Your Basundi is ready to serve either hot or cold. Basundi with a scoop
of Butterscotch Ice Cream will definitely get you a blissful feel.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
