Basundi Bundi Puchka with Strawberry Crush: A Fusion Dessert
25 minutes
793 reads
About Basundi Bundi Puchka with Strawberry Crush: A Fusion Dessert
Indulge in a delightful fusion dessert: Basundi Bundi Puchka with a vibrant strawberry crush! This innovative recipe transforms the classic Indian street snack into a sophisticated treat. Crunchy golgappa shells are filled with sweet bundi, creamy basundi, and a tangy strawberry topping, creating a delightful explosion of textures and flavors.Imagine the satisfying crunch of the puri, the sweetness of the bundi and basundi, and the refreshing burst of the strawberry – a true culinary masterpiece. Perfect for parties, celebrations, or a unique end to any meal, this recipe is sure to impress.Easy to make yet incredibly impressive, this dessert is the perfect blend of traditional and modern tastes. Get ready to elevate your dessert game!
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Basundi
- 2 cup Milk
- 1 cup Sweetened Milk (milkmaid is a brand name), condensed
- 1/4 tsp Nutmeg Powder
- 1/2 tsp Cardamom Powder
- 1/4 cup Nuts almonds, finely chopped (e.g., mixed, pistachios)
For Assembly
- 8 Golgappa Shells or pani puri shells
- 1/2 cup Bundi sweet
- 1/4 cup Strawberry Crush fresh or store-bought
Instructions
Prepare the Basundi
- Heat milk in a pan over medium heat. Stir frequently until the milk reduces and thickens to a creamy consistency. This will take about 20-25 minutes.
- Stir in the sweetened condensed milk, cardamom powder, and nutmeg powder. Simmer for another 5 minutes, stirring constantly. Remove from heat and stir in the chopped nuts. Allow the basundi to cool completely, then refrigerate for at least 30 minutes to chill.
Assemble the Puchkas
- Gently make a small hole at the top of each golgappa shell to facilitate filling. Fill each shell about halfway with sweet bundi.
- Spoon a small amount of chilled basundi on top of the bundi. Drizzle with strawberry crush.
- Serve immediately or chill for a short time before serving. Pour the remaining basundi into serving glasses or bowls and place the filled golgappas on top, arranging them decoratively.
Recipe Notes
Expert Tips
- For extra richness, use full-fat milk to make the basundi.
- If you prefer a less sweet basundi, reduce the amount of sweetened condensed milk.
- To enhance the strawberry flavor, add a few drops of strawberry extract to the crush.
- Garnish with extra chopped nuts or a sprinkle of edible silver leaf for a luxurious presentation.
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Recipe Nutrition
Calories: 229kcalCarbohydrates: 14gProtein: 11gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 9mgFiber: 2gSugar: 11g
Chandu Pugalia
Articles: 23
3 Comments
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I’m excited to make this at home!
Thanks for the inspiration! Looks tasty.
Looks so delectable! Thanks for posting.