Sitaphal Basundi
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Sitaphal Basundi is a magnificent, rich, and incredibly flavor-saturated traditional dairy dessert uniquely celebrated for its creamy milk reduction and custard apple infusion. Originating from the festive kitchens of Western India, this recipe features full-cream milk slow-reduced to a thick professional-grade magnifique state and mixed with fresh Sitaphal pulp. A unique blend of cardamom and nut slivers provides a sophisticated professional-grade finish that is intensely satisfying. It represents the ancestral culinary art of combining seasonal fruit nectar with concentrated milk to create signature royal treats. Best served chilled as a magnifique dessert for a signature high-end professional experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Adding the sitaphal pulp only after the milk has cooled is the absolute secret to preventing the professional-grade basundi from turning sour.
- Scraping the malai from the sides repeatedly is mandatory specifically to achieve the traditional professional-grade thick consistency.
- Using full-fat milk provide a professional-grade high-end magnifique richness characteristic of royal dairy sweets.
Nutritional Information(Per 1 bowl (200ml))
320 kcal
8g
16g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.