You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Gujarati  >  Gujarati Sweet Mithai  >  Anjeer Basundi

anjeer basundi recipe | easy anjeer basundi | dried figs basundi |


by
Anjeer Basundi

anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images.

Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi |

anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion.

To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights.

anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe.

pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.

Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.

Add your private note

Anjeer Basundi recipe - How to make Anjeer Basundi

Soaking Time:  20 minutes   Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
Show me for servings

Ingredients

For Anjeer Basundi
1/2 cup chopped dried figs (anjeer)
a few saffron (kesar) strands
2 tbsp warm milk
4 1/2 cups full-fat milk
3 tbsp sugar
1/2 tsp cardamom (elaichi) powder
Method

For anjeer basundi
    For anjeer basundi
  1. To make anjeer basundi recipe, combine the saffron and warm milk in a small bowl, mix well and keep aside.
  2. In a small bowl, soak chopped figs in 1/2 cup hot water. Keep aside for 15 to 20 minutes.
  3. Once soaked, drain the figs and blend it coarsely into a mixer jar. Keep aside.
  4. In a deep non-stick pan, add milk and bring it to a boil on a medium flame for 4 to 5 minutes, while stirring occasionally.
  5. Reduce the milk on a medium flame for 15 to 17 minutes, stick the cream (malai) formed on the milk to the sides of the pan.
  6. Add the anjeer paste, sugar, saffron-milk mixture and cardamom powder. Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally and scrapping the sides of the pan.
  7. Cool the anjeer basundi completely, refrigerate for atleast 1 hour and serve chilled.

Anjeer Basundi Video by Tarla Dalal

Anjeer Basundi recipe with step by step photos

like anjeer basundi recipe
  1. anjeer basundi recipe | easy anjeer basundi | dried figs basundi | then do try other basundi recipes also: 

what is anjeer basundi made of?
  1. See the below image of list of ingredients for making anjeer basundi.

how to make anjeer paste
  1. In a small bowl, add ½ cup chopped dried figs (anjeer).
  2. Add ½ cup hot water.
  3. Soak it for 15 to 20 minutes. 
  4. Once soaked, drain the figs and transfer to the mixer jar.
  5. Blend it coarsely. Keep aside.

how to make anjeer basundi
  1. To make anjeer basundi recipe | easy anjeer basundi | dried figs basundi | in a small bowl, add a few saffron (kesar) strands. Saffron infused milk enhances the flavor and aroma of the basundi.
  2. Add 2 tbsp warm milk.
  3. Mix well and keep aside. 
  4. In a deep non-stick pan, add 4½ cups of milk.
  5. Bring it to a boil on a medium flame for 4 to 5 minutes, while stirring occasionally. 
  6. Reduce the milk on a medium flame for 15 to 17 minutes.
  7. Stick the cream (malai) formed on the milk to the sides of the pan.
  8. Add the anjeer paste.
  9. Add 3 tbsp sugar. While figs are naturally sweet, adding a small amount of sugar enhances the overall flavor and mouthfeel of the dessert.
  10. Add the saffron-milk mixture.
  11. Mix well.
  12. Cook on a medium flame for 5 to 8 minutes, while stirring occasionally and scrapping the sides of the pan. 
  13. Add ½ tsp cardamom (elaichi) powder. Adding a pinch of cardamom powder to the basundi. It complements the sweetness of the figs and adds a warm, aromatic flavor.
  14. Mix well.
  15. Cool the anjeer basundi completely, refrigerate for atleast 1 hour.
  16. Serve anjeer basundi recipe | easy anjeer basundi | dried figs basundi | chilled.

pro tips to make anjeer basundi
  1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend.
  2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly.
  3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi.
  4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.

Nutrient values (Abbrv) per serving
Energy269 cal
Protein8.7 g
Carbohydrates31.6 g
Fiber2 g
Fat12.3 g
Cholesterol29.8 mg
Sodium37.3 mg
Click here to view calories for Anjeer Basundi

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Anjeer Basundi
5
 on 16 Nov 21 07:55 PM


Hello, i tried to boil milk with anjeer (not soaked, dried) and the milked curdle after boiling
Reply
| Hide Replies
Tarla Dalal    Hi, That is quite unusual, maybe the anjeer was not fresh or maybe it was stored with somwthing else.
Reply
23 Dec 21 12:26 PM
Anjeer Basundi
5
 on 01 Oct 21 06:17 PM


Hii can we make this basundi in a pressure cooker.. And how to cook it in a pressure cooker and how many whistle.it for perfect consistency?? Let me.know thank you
Reply
| Hide Replies
Tarla Dalal    No, we don''t have basundi recipe made in a pressure cooker.
Reply
05 Oct 21 10:26 AM
Anjeer Basundi
5
 on 01 Aug 19 04:13 PM


I had tried this recipe and felt that the figs in the basundi were not soft enough. Should they be soaked prior to adding them into the milk?
Reply
| Hide Replies
Tarla Dalal    Hi, If you wish you can soak the anjeer in hot water for 2 hours and then add if you like the softer anjeer pieces....
Reply
02 Aug 19 11:05 AM
Anjeer Basundi
5
 on 26 Jul 18 04:08 PM


Reply
| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
27 Feb 19 09:02 AM
Anjeer Basundi
5
shreya_the foodie
 on 08 Mar 13 05:54 PM


Nice tasty desserts.
Edited after original posting.
Reply