Recipe by Priyanka Naik
Cook Time: 35-45 minutes
Prep Time: 5 minutes
Total Time: 45-50 minutes
I am a sucker for traditional dishes that bring me back to my childhood, or really whenever I go home to my parents that is. One of those dishes is Basundi – a thickened milk, flavored with luxurious saffron, rose water, nuts, and cardamom. This is specifically a Maharashtrian Indian dish, which is the specific region I am from. And you guessed it – I make my mom make Basundi for me every time I go home. So, what better way to celebrate my Momma than by showing her what I’ve learned from her, by making some luxurious and delicious plant-based Basundi?! Flavored with saffron and rose, this is the perfect to way to either start or end your Mother’s Day!
3 cups Califia Original Almond Milk
1 pinch saffron threads
¼ - 1/3 cup sugar
1/4 cup almond flour
4-5 whole green cardamom pods
1 tbsp rose water
¼ cup unsalted slivered almond
¼ cup chopped roasted unsalted pistachios
Chopped strawberries for serving
Pomegranate kernels for serving
- Start off with a heavy bottom pot. Pour in the Califia Original Almond Milk and Califia Unsweetened Oat Creamer. Place over medium heat and bring to a boil – this will take 6-8 minutes and ensure to consistently mix it with a wooden spoon, so it doesn’t burn or scald at the bottom. Once boiling, reduce heat to medium low, just until the mixture is simmering. Place the saffron threads in a small bowl and add in 1 tablespoon of the hot milk mixture into the bowl, mix and set aside allowing the saffron to bloom and color the milk.
- Continue mixing the mixture and if it seems like it’s boiling too rapidly, reduce the heat. After about another 8-10 minutes of boiling, the mixture should have slightly reduced. Add in the cardamom pods, sugar (if the preference is sweet add in 1/3 cup of sugar, otherwise add in ¼ cup) and almond flour. Stir until completely incorporated. After another 10 minutes of slowly simmering and add in the rose water and saffron slurry. Stir to incorporate and simmer for another 8-10 minutes or until mixture has slightly thickened and has reduced in half.
- Add in the slivered almonds and chopped pistachios and simmer for another 2 minutes and remove from the heat to cool slightly. Basundi should be reduced by almost half, slightly thicker, pale yellow in color (from the saffron) and very fragrant.
- Once the basundi has cooled to room temperature, divide among glass bowls/cups and top with strawberries and pomegranate. Enjoy at hot, at room temperature or cold!