Pineapple Basundi is a delicious take on the classic Basundi. The creaminess of the dessert mixed with the sourness of pineapple is a combination you would fall in love with every bite of the way. Here is how to make Pineapple Basundi.
Sweet and sour, bright and refreshing…. Yes! Pineapple it is. We all love pineapple for its amazing taste. Am I right? One slice, Two slices, we just can’t have enough of it! It can be used to prepare a wide range of exotic dishes such as the Thai Pineapple Fried Rice or Virgin Pineapple Mojito as a summer refreshment.
Not just that, Pineapple is also rich in nutrients and provides Vitamin C. So, I felt that since Holi is just round the corner, it would be a nice idea to try some Indian sweet giving it a pineapple-y twist.
Hence, I came up with this Pineapple Basundi and trust me, it tasted heavenly. The creaminess of basundi mixed with the sourness of pineapple is a combination you would fall in love with every bite of the way. Since the season of mangoes is fast approaching, why not also try the Mango Basundi this summer? Here is how to make this Indian Fusion Dessert, Pineapple Basundi Recipe.
Tips to make best Pineapple Basundi
Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
The consistency of basundi is like that of condensed milk.
If you like your basundi very creamy and smooth, just blend it in a blender before adding the pineapple for a few seconds to give that silky smooth texture.
Do not blend when the basundi is cold otherwise butter may separate.
Pineapple Basundi Recipe
Pineapple Basundi Recipe
The creaminess of basundi mixed with the sourness of pineapple is a combination you would fall in love with every bite of the way. So let's try this delicious Indian fusion dessert Pineapple Basundi Recipe
- 1 and 1/2 litres Milk Full cream
- 5-6 threads Saffron
- 2 tbsp Sugar Can adjust according to your taste
- 1/2 tsp Cardamom Powder
- 1/2 cup Pineapple Cut into small pieces
- 2 tbsp Almond and pistachios Slivered
Put the milk in a heavy bottom pan.
Heat till it comes to a boil.
Simmer the heat and let the milk thicken for almost 2 hours.
Keep stirring in between.
When the milk is reduced to ⅓ rd, add cardamom powder and sugar.
Cook for another 2-3 minutes.
Remove the pan from heat and let the basenji cool.
Add pineapple pieces once the basundi has cooled and refrigerate it for a few hours.
Garnish with slivered almond and pistachios.
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