Poppy seed Almond Basundi and Won MLLA 26

Basundi is one of my favorite sweets which I love to enjoy with chapathi and pooris.. This used to be my favorite combo for my lunchbox during my school days.. How can we forget those days.. :) My mom used to make this yummy, rich, simple dessert often. This sweet is simple to make and needs not much of work, that you can fix it up easily for the guests. And there is no way that we could go wrong with this recipe. Just for a twist, I tried adding some poppy seeds and almond to the usual basundi and it turned out really rich and delicious. Poppy seed and almonds added more flavors and a rich body to the milk making it a yummy dessert.

With this yummy dessert I am happy to let you all know that I have won the MLLA 26 event by Susan of  The well seasoned cook and received a great book with recipes for ice creams and variety of legumes from HurstBean. Thanks to Susan for the great gifts.. :)

Things needed
Milk - 2 Cup ( I used low fat milk)
Sugar - 1 Cup
Cardamon powder - 1/2 Tsp
Almonds - 1 Tbsp ( Finely chopped)
Almonds - 10 nos.
Poppy seed - 1 Tbsp

Dry roast poppy seeds and almonds until lightly golden brown. Let it cool and grind it into a smooth paste by adding milk. Now heat milk in a pan and let it boil. Add in sugar, ground poppy seed-almond paste, cardamon powder and let the mixture cook on a medium flame. Stir in the mixture once in a while to prevent burning of milk. The mixture needs to be cooked until it reduces to about  1/2 of its original volume and also color of the mixture will turn into light brownish orange. This took me about 15-20 minutes. Turn off the heat, garnish with chopped almonds and serve warm or cold. Basundi usually taste good when chilled.

This goes to CWS Poppy seed event by Priya guest hosted by Cook Like a Bong,
to CFK - Festive foods event by Sharmi guest hosted by Suma and
to Only festive food event by Pari