Native to Gujarat, Maharashtra and Karnataka, basundi is kheer’s sweeter, thicker cousin.
It has the earthy sweetness of cashews with heady accents of crushed cardam.Preparation Time: 45 minutes
- 1/2 cup cashews
- 2-3 tsp sugar
- Small pinch of salt
- Sliced pistachios
- Crushed saffron/elaichi
- In a dry jar, grind together the cashews and sugar into a fine powder.
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