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10Nov
Custard Apple Basundi Recipe
A super easy dessert that you can make with just ingredients, Custard Apple Basundi is a delicious dessert dish from Gujarat. To prepare this sweet dish you just need milk, sugar and sitaphal. Also called custard apple, sitaphal is a delicious fruit that is super sweet in flavour. In order to make this Gujarati dessert, milk is firstly boiled then cooked along with sitaphal pulp and sugar until it thickens well. If you want to reduce the cooking time and make basundi thick as well, then just use half the quantity of milk and replace the remaining with condensed milk (as per taste). If you are using condensed milk, then you can skip sugar as it is sweet enough. You can prepare this dessert for festivals, special occasions, parties or even serve it to your family after winding up lunch. Use full cream milk if you want the Basundi to be creamy and thick. Garnish the final dish with nuts of your choice like almonds, cashews, walnuts etc. Do try this recipe, rate it and let us know how it turned out to be.

How to make Custard Apple Basundi

  • Step 1 Boil the milk

    Add milk to a pan along with sugar and mix well. Bring to a boil and keep on medium flame. Let the milk cook for 6-8 minutes or until it thickens a bit.

  • Step 2 Take out sitaphal pulp

    Now take out the pulp from sitaphal and mash it a bit. Add it to the pan and mix well with the milk. Now let it simmer on medium flame until the milk thickens well and reduces to only 1 litre. Once done, let it cool down and refrigerate it.

  • Step 3 Garnish and serve

    Serve the Basundi chilled by garnishing with chopped nuts.

Tips

  1. You can also add cashews and raisins as garnish.
8Nov
Churma Barfi Recipe

Churma Barfi is a rich and tasty mithai recipe that is apt for all Indian festivals. It is a true fact that no Indian festival is complete without sweets. Mithai is the true essence of festivals and special occasions. Barfi or Burfi is a staple Indian mithai that has uncountable variations. Here is a unique Churma Barfi recipe that won’t disappoint you for sure. Churma is prepared using wheat flour and is flavoured using desi ghee, jaggery and khoya. Once the barfi mixture is ready, all you have to do is let it set. The barfi mixture can be consumed as it is well without converting into barfis as it has a gooey melt-in-the-mouth texture. You can make the barfis richer by adding dry fruits of your choice like almonds, cashews and pistachios. If you are a sweet lover, then bookmark this recipe right away. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking! (image credits-istock)

How to make Churma Barfi

  • Step 1 Mix flour, ghee and milk

    In a mixing bowl, add 2.5 cups of flour and 1/4 cup of ghee. Mix to form a crumbly mixture. Now add milk in batches and mix with your hands to make a dough-like mixture. The mixture will feel a bit dry but don’t worry about it.

  • Step 2 Make muthiyas

    Take a portion of the mixture and press between your hand to make a muthiya. Make more such muthiyas with the mixture. The pieces can be irregular, don’t worry about the shape as we have to ultimately crush them after frying.

  • Step 3 Fry the muthiyas

    Heat oil in a kadhai. Deep-fry the muthiyas until golden in colour.

  • Step 4 Grind to make a powder

    Now grind all the fried muthiyas to make a powder. Pass the mixture through a sieve to attain a fine powder.

  • Step 5 Make jaggery syrup

    Add jaggery to a pan and keep on medium flame. Let it melt completely. Mix in 1/2 cup of ghee. Now add khoya and mix until all the ingredients combine together to form a thick mixture.

  • Step 6 Make barfi mixture

    Mix jaggery mixture with powdered muthiyas. Mix to form a gooey mixture.

  • Step 7 Pour into mould and set

    Add the mixture to a tin or mould and spread with 1-2 inch thickness. Garnish with chopped pistachios and let it set for 2-3 hours.

  • Step 8 Cut into barfis and serve

    Once the barfis hold shape, cut into pieces and serve.