Anjeer ki Basundi
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Mithai
Cuisine: Indian
Key Ingredients:
Figs
Low fat milk
About Anjeer ki Basundi
Table of Contents
Figs add a wonder flavour,
not to forget the nutrients they are rich in, to this popular Indian dessert
- Figs, soaked in water for 30 minutes 1 cup
- Low fat milk 3 cups
- Lemon juice 1 tsp
- Cornflour, mixed in 3 tbsps milk 3 tbsps
Step 1. Bring milk to boil in a deep non-stick pan. Add lemon juice and stir continuously.
Step 2. Add figs and mix. Add honey and mix well. Cook till the figs are completely soft.
Read MoreIngredients
- Figs, soaked in water for 30 minutes 1 cup
- Low fat milk 3 cups
- Lemon juice 1 tsp
- Cornflour, mixed in 3 tbsps milk 3 tbsps
- Honey 2 tsps
How to Make Anjeer ki Basundi (Stepwise Photos)
Method
- Bring milk to boil in a deep non-stick pan. Add lemon juice and stir continuously.
- Add figs and mix. Add honey and mix well. Cook till the figs are completely soft.
- Add cornflour-milk mixture and cook, stirring continuously to avoid lumps till the mixture is thick.
- Pour into individual serving bowls and serve chilled or at room temperature.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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