Name: Unity in Diversity - A Navratri Mithai with the sweetness of patriotism recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: For the Basundi :; 1 liter milk; 1/2 can (200 gms) Condensed Milk; 1/2 cup Almonds - blanched and dried completely/3 tbsp Almond powder/almond meal; 2 tbsp powdered sugar (more as per taste); 2 Tsp Cardamom powder; 2 - 3 drops Saffron essence (optional); 7 - 8 strands of Saffron; Other Ingredients :; 8 Roshogullas/Rasgullas - store bought or home made; 2 tbsp chopped Pistachio; 2 tbsp chopped Almonds

ABOUT Unity in Diversity - A Navratri Mithai with the sweetness of patriotism RECIPE

I linked 3 States together - West Bengal, Gujarat and Maharashtra! West Bengal is famous for Roshogulla the recipe for which I posted a couple of years back. Gujarat and Maharashtra are known for the absolutely delicious Basundi - a creamy thickened milk flavoured with Almonds and Saffron! The Roshogullas have the speciality of absorbing any liquid they are dunked in and so when they were dunked in mouthwatering Basundi, well people fell for the simplicity, the deliciousness and the taste of the great tasting dessert!

Ingredients Serving: 6

For the Basundi :
1 liter milk
1/2 can (200 gms) Condensed Milk
1/2 cup Almonds - blanched and dried completely/3 tbsp Almond powder/almond meal
2 tbsp powdered sugar (more as per taste)
2 Tsp Cardamom powder
2 - 3 drops Saffron essence (optional)
7 - 8 strands of Saffron
Other Ingredients :
8 Roshogullas/Rasgullas - store bought or home made
2 tbsp chopped Pistachio
2 tbsp chopped Almonds

Instructions

Powder the dried and blanched Almonds to a fine powder in the mixer. Sieve it out and keep aside.
Heat milk, Saffron strands and almond powder in a heavy bottom pan till it reduces to half its original quantity. Add the condensed milk and mix well to amalgamate.
Check for sugar and if you feel you require more then add the 2 tbsp and more if needed. Add the Cardamom Powder and essence and mix well. Keep aside to cool.
Squeeze all the syrup from each Roshogulla and chop them into quarters and add to the prepared Basundi. Now add 1 tbsp each of the chopped Pistachios and Almonds and mix well.
Cover and chill for 8 - 9 hours or overnight.
Soak the clay pots (if using) in water for 2 - 3 hours and wash them well to remove any dust or dried clay. Fill 1/4 of the pot with the Basundi and float 3 - 4 of the Basundi soaked Roshogulla quarters on top.
Sprinkle with the remaining chopped Pistachios and Almonds. Serve immediately!
Enjoy the taste of 3 States!

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