Thinai Biscuit Basandhi: A Festive Indian Millet Dessert
2 hours 25 minutes
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About Thinai Biscuit Basandhi: A Festive Indian Millet Dessert
Celebrate Navaratri with this unique and delicious Thinai Biscuit Basandhi! This recipe combines crispy foxtail millet biscuits (also known as Kangni, Kora, Navanne, or Thina) with a creamy, rich basandhi for a delightful sweet treat. Inspired by traditional Indian flavors, this fusion dessert is both healthy and incredibly satisfying.
Foxtail millet, a nutritious grain easily found across India, is the star of this recipe. I've created this special sweet to share a festive flavor with you and your loved ones during this special season. The crunchy biscuits perfectly complement the smooth, creamy basandhi, creating an unforgettable culinary experience.
This recipe is perfect for anyone looking to explore the versatility of millets while enjoying a traditional Indian dessert with a modern twist. Get ready to impress your family and friends with this easy-to-make yet extraordinary sweet!
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Recipe Time & More
Prep10 minutes
Cook2 hours 15 minutes
Total2 hours 25 minutes
Ingredients
For the Thinai Biscuits
- 1 cup Foxtail Millet dry roast and finely powder before use. also known as kangni, kora, navanne, or thina.
- 1/4 cup Foxtail Millet Flour
- 1/4 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour also known as atta., whole
- 3 tbsp Semolina roasted semolina (rava).
- 1/4 tsp Cardamom Powder elaichi powder.
- 2 tbsp Sugar
- 2 tbsp Butter unsalted.
- 1/2 cup Vegetable Oil for deep frying.
- 1/4 cup Water as needed for dough.
Instructions
Making the Thinai Biscuits
- Dry roast the foxtail millet until fragrant. Finely powder it in a blender.
- In a mixing bowl, combine the foxtail millet flour, all-purpose flour, whole wheat flour, roasted semolina, cardamom powder, sugar, and butter.
- Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
- Roll out small portions of the dough into thin circles or desired shapes using a cookie cutter.
- Heat the vegetable oil in a pan or deep fryer to medium-high heat. Carefully fry the biscuits until golden brown and crispy.
- Remove the biscuits and place them on a wire rack to cool completely.
Making the Basandhi
- In a heavy-bottomed pan or kadai, bring the full-fat milk to a boil over high heat.
- Reduce heat to low, and using a spatula, gently stir the milk continuously. This prevents burning and helps to promote the formation of malai (cream).
- Continue to cook and stir the milk until it reduces to about three-fourths of its original volume, and a thick layer of cream has formed on the surface.
- Gently scrape down the sides of the pan and stir the cream into the milk.
- Add sugar and stir until it dissolves completely. Remove from heat.
- Allow the basandhi to cool completely. Blend in a blender until smooth and creamy.
Assembling the Dessert
- Arrange the cooled Thinai biscuits in a serving bowl. Pour the smooth basandhi over the biscuits.
- Garnish with sliced cashews.
- Serve chilled.
Recipe Notes
Expert Tips for the Best Thinai Biscuit Basandhi:
- For extra flavor, add a pinch of nutmeg or saffron to the basandhi.
- If you prefer a sweeter basandhi, increase the sugar to your liking. Taste and adjust as needed.
- Ensure the milk is cooked slowly to achieve the desired creamy texture. Avoid high heat, as this can scorch the milk.
- For a richer flavor, use ghee instead of butter in the biscuits.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgSugar: 16g
Saras Viswam
Articles: 17
4 Comments
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What a great recipe! Thanks for sharing.
So delicious! Excited to make it.
Absolutely fantastic! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.