A memorable Culinary Journey!

Unity in Diversity – A Navratri Mithai with the sweetness of patriotism!

Unity in Diversity – A Navratri Mithai with the sweetness of patriotism!

India had a sordid tale to tell recently as the country lost many Army Personnel in a short war with the neighbouring country!As firstly a civilian and more importantly secondly a human being I do condemn hatred between humans as well as discrepancies based on parameters like class and race!This is the reason why I choose to present a Mithai which links 3 states together.I am currently researching such combinations to bring out awesome tasting combos of food but why not start with something sweet on the auspicious occasion of Navratri!

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┬áRoshogullas 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!

For a more intricate presentation I served the dessert in clay pots or Kulhars.Its ok to give the humble potter some contribution for his hard work and toil by purchasing these pots.Not only does the dessert look awesome but also he will get to earn and bless us for providing him his bread!


Unity in Diversity….

Preparation Time : 1 hour

Makes : 6 servings


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


Make the Basundi :

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.

Prepare the dessert :

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.

Serve :

Soak the clay pots (if using)┬áin 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 and forget all will and hatred!Lets make the country a better place to live in!







Your expert comments and views about this recipe?

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