Ingredients
4 cups low fat milk
1 1/2 cups finely chopped fresh figs (anjeer)
1 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
1/2 cup low fat mava (khoya)
2 tbsp sugar substitute
For The Garnish
4 fig slices
Method
Refrigerate the fig pieces to chill. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
4 cups low fat milk
1 1/2 cups finely chopped fresh figs (anjeer)
1 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
1/2 cup low fat mava (khoya)
2 tbsp sugar substitute
For The Garnish
4 fig slices
Method
Refrigerate the fig pieces to chill. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes. Cool and refrigerate for at least 1 hour. Add the chilled figs to the cooled thickened milk and mix well.
Serve chilled garnished with fig slices.
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