Turnip Basundi is a famous sweet recipe from my native place Virudhunagar (Taminadu).They are mostly served for marriages as a dessert.
Turnip basundi is made by adding grated,boiled turnips to thickened milk.These turnips gives good quantity to the basundi also adds nice crunchiness and granular consistency to the basundi.Finally they are garnished with nuts,saffron to make it more rich and delicious.
PREPARATION TIME : 15 MINS
COOKING TIME : 50-60 MINS
SERVES : 4-5
400 g turnip
750 ml full fat milk
3/4 cup sugar
1 tbsp chopped nuts of your choice
Few saffron strands for garnishing
Water as required
Grate the turnip and bring a liter of water to boil.Add these grated turnip and cook for 5 mins or until the raw smell of the turnip dissapears.Repeat the boiling process with fresh water if the smell is stubborn.
Bring the milk to boil without water and reduce to half its quantity.Add the sugar to the thickened milk on low flame and stir until it dissolves.
Wash the turnip under running water and remove the water content completely from it.Add it to the thickened milk.
Switch off the flame and add the cardamom powder.
Garnish with nuts and saffron strands.
Serve the Turnip Basundi warm or chilled.
TAKE CARE TIPS
Boil the turnips well to remove the raw smell completely.
You can also add 50 g of kova while adding the sugar for a richer version and for a thick consistency.
I have used cashews,almonds and pistachios for garnishing.