>> Friday, October 22, 2010
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.. :)
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.
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