Name: Jain Anjeer Basundi
Prep time: 10 min
Cook time: 40 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Milk, full fat buffalo milk yields the best results; 5 Dried Figs, anjeer, soaked and coarsely blended; 1½ tbsp Sugar, figs are naturally sweet, so less sugar is needed; ¼ tsp Ground Cardamom; ⅛ tsp Nutmeg Powder, jaiphal; ½ pinch Saffron, kesar; ½ tbsp Almonds, finely slivered; ½ tbsp Pistachios, finely slivered

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 10 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

2 cupMilkfull fat buffalo milk yields the best results
5Dried Figsanjeer, soaked and coarsely blended
1½ tbspSugarfigs are naturally sweet, so less sugar is needed
¼ tspGround Cardamom
⅛ tspNutmeg Powderjaiphal
½ pinchSaffronkesar
½ tbspAlmondsfinely slivered
½ tbspPistachiosfinely slivered

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

Transfer the full-fat milk into a wide, heavy-bottomed pan or kadhai. Bring it to a gentle boil over medium heat.
Upon reaching a boil, lower the heat to a steady simmer. Stir the milk every 3-4 minutes to prevent scorching at the base.
3–4 min
As the milk simmers, a layer of cream (malai) will continuously form on the surface. Gently push this cream to the inner edges of the pan to build Basundi's signature lachha texture.
After 25-30 minutes, the milk will reduce to half its original volume and thicken to a luscious consistency.
25–30 min
Incorporate the coarsely blended fig (anjeer) paste into the thickened milk, mixing thoroughly to ensure even distribution.
Stir in the sugar and saffron strands. Allow the mixture to simmer for an additional 5 minutes to bloom the saffron.
5 min
Carefully scrape all the collected malai from the sides of the pan and fold it back into the rich milk base.
Remove from heat. Fold in the cardamom powder, nutmeg powder, and the finely slivered nuts.
Allow the Basundi to cool to room temperature, then refrigerate. Serve chilled for the best tasting experience.

How to tell it's done

A deeply reduced, thick, and creamy milk pudding studded with sweet, chewy bits of fig and crunchy nuts.

Getting it right

Tip

Do not blend the soaked figs into a completely smooth puree. Leaving them slightly coarse adds a beautiful, chewy, seedy texture to the creamy milk.

What to serve it with

An elegant, rich dessert served in small bowls during weddings or paired with hot, fluffy Puris for a decadent festival meal.

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