Festive Sweet
Enquire for this Class
Basundi
Learn to make rich and creamy basundi the traditional way slow reduced milk with natural thickness balanced sweetness from sugar and cardamom and the perfect finishing touch of saffron and nuts. A festive dessert that tastes best when made fresh at home.
What You'll Learn
- • Milk reduction technique for the ideal creamy texture
- • Balancing sugar cardamom and saffron for the right flavour
- • Consistency control so basundi stays smooth not too thick
- • Using nuts and flavour infusions for festive versions
- • Chilling and serving tips for the best taste and texture