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
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.
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.
You can add Khoya (Khawa) or white bread to thicken the basundi.
Some people also add milkmaid to their basundi to thicken it faster. If adding, then reduce the amount of sugar.