Basundi is a popular dessert rich in milk that is mouth-watering and made with thickened milk. Basundi is similar to North Indian rabdi boiling the milk in a thick-bottomed vessel until the milk thickens.

 

Basundi is creamy and delicious when almonds along with pistachios are added to the thickened milk. The additional dry fruits add an extra crunch to the sweet with a creamy texture which can also be prepared using condensed milk. 

INGREDIENTS

3 Cups of Full-Fat Milk

¼ Cup of Sugar 

1 Tsp of Sliced Almonds

¼ Tsp of Cardamom/Elachi Powder

1 Tsp of Chopped Cashew Nuts

1 Tsp of Badam/Almond Silvers for Garnishing

1 Tsp of Pistachio Silvers for Garnishing

A Few Saffron Strands for Topping

DIRECTIONS

• Take full-fat milk in a heavy bottom thick pan and boil it on a high flame for about 8 minutes. 
• Use full-fat milk to ensure that basundi comes thicker and creamy.
• Cook on a slow flame for about 45 minutes while stirring constantly. 
• In order to have a thicker consistency, boil the milk at a simmer.
• Add sugar and then continue to cook on a low flame for about another 40 minutes.
• Add cardamom powder and cook for about 10 more minutes on a slow flame. 
• Add chopped cashew nuts and sliced almonds or any other dry fruits of your choice. Cook on medium flame for another 10 minutes.
• Transfer basundi to another bowl and let it cool down completely.
• Refrigerate for about an hour and serve chilled garnished with kiss miss, cherry and cashew nuts etc. 

2. VERMICELLI/SEVIYAN KHEER

Vermicelli kheer is a low-calorie and low-fat sweet dish with perfect calcium and protein content. Always use only whole-wheat vermicellifor this kheer dish.

 INGREDIENTS

3 Cups of Low-fat Milk

½ Cup of Whole-Wheat Vermicelli

¼ Tsp of Cardamom Powder

1 Tbsp of Sugar

3 Tbsp of Finely Chopped Raisins

A Few Saffron Strands

DIRECTIONS

• In a nonstick pan, dry roast vermicelli on a medium flame for about 3 minutes until it turns light brown colour. 
• In another deep non-stick pan, mix well. On a medium-flame cook for about 10 minutes. 
• Add the roasted vermicelli, and raisins and cook for about another 5 minutes on a constant stir.
• Garnish with cardamom powder and saffron. Mix well and serve.

3. MIRCHI VADA

A delicious fried snack is best while sipping an evening tea during the fall time enjoying the fall climate. 

INGREDIENTS

3 to 6 Long (Bhavanagiri) Chillies

Vegetable Oil for Deep Frying

FOR STUFFING

¼ to ½ Cup of Boiled, Peeled and Mashed Potatoes

A Pinch of Turmeric Powder

⅛ Tbsp of Chopped Dhania or Coriander

⅛ Tbsp of Chilli - Ginger Paste

¼ Tsp of Lemon Juice

Salt To Taste

⅛ Tsp of Chat Masala

TO PREPARE THE BATTER

¼ Cup of Bengal Gram Flour/Besan

⅛ Tbsp of Oil

⅛ Tsp of Chilli Powder

A Pinch of Hing/Asafoetida 

Salt To Taste

A Pinch of Baking Soda

DIRECTIONS (STUFFED MIRCHI VADA)

• Divide the mixture into equal small portions for about 14 to 16 portions.
• Slit all the chillies vertically lengthwise, and continue stuufing the divided portions into the chilli.
• Meanwhile heat the oil in a thick bottomed non-stick deep kadai. 
• Dip the stuffed chillies in the batter already prepared and deep fry one by one once the oil is heated enough.
• On a medium flame keep frying until the stuffed chillies turn golden brown colour.
• Remove the excess oil from the mirchi vada by placing them on an absorbent tissue or paper.
• Serve hot with tomato ketchup.

4. SHAKARKAND KA HALWA

Your festive sweet cravings during the fasting days can be quickly satisfied with this dessert sweet dish. Shakarkand ka halwa is also known as navratri vrat ka halwa or faral sweet potato halwa or upvas ka halwa. Its a sweet dish made with a sweet ingredient of sweet potato. The sweet potato halwa dish in uniquely delicious prepared with sweet potato, cardamom powder, saffron and enriched with nuts.

INGREDIENTS

A Few Strands of Saffron/Kesar

1 ¼ Cups of Boiled, Peeled and Mashed Sweet Potatoes

1 ¼ Tbsp of Chopped Mixed Dry Fruits

⅛ Tsp of Cardamom/Elachi Powder

½ Cup of Milk 

¼ Cup of Sugar

½ Tsp of Ghee

½ Tbsp of Warm Milk

DIRECTIONS

• Add the saffron to the warm milk, mix well and keep aside.
• In a non-stick pan heat the ghee and the sweet potatoes. 
• Saute on a medium flame for about 2 to 3 minutes.
• Add ½ cup of water, cardamom powder, sugar and milk. Mix well and cook on a low flame till the mixture is left with a little liquid, not completely dry.
• Turn off the flame and add the saffron milk mixture and mixed dry fruits.
• Serve immediately with dry fruits garnished.