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Anjeer Basundi Recipe

2 years ago

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 Anjeer Basundi
Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel.
Anjeer Basundi Recipe
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
For The Garnish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
For The Garnish
Anjeer Basundi Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Refrigerate the fig pieces to chill.
  2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
  3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
  4. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
  5. Cool and refrigerate for at least 1 hour.
  6. Add the chilled figs to the cooled thickened milk and mix well.
  7. Serve chilled garnished with fig slices.

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