Angoori Basundi Recipe (Soft Chenna Balls in Saffron Milk)
Creamy saffron-cardamom basundi filled with soft grape-sized chenna balls. A festive Gujarati milk dessert that makes ahead and chills beautifully.
Equipment
- Heavy-bottomed pan or kadai
- Cheesecloth
- Wide pan (for cooking balls)
- Slotted spoon
Ingredients
For the Angoori Balls
- 1 litre full-fat milk to make chenna; or use 250 g store-bought fresh paneer
- 2 tablespoons lemon juice or white vinegar, to curdle the milk
- 2 tablespoons maida (all-purpose flour)
- 1 teaspoon cornflour
- 1/4 teaspoon cardamom powder
- pinch baking powder
For the Light Syrup
- 2 cups water
- 1/4 cup sugar
For the Basundi Base
- 1 litre full-fat milk
- 1/3 cup sugar or to taste
- 20 saffron strands soaked in 2 tablespoons warm milk
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped pistachios
- 1 tablespoon slivered almonds
- 1 teaspoon rose water optional
Instructions
Make the Chenna
- Bring 1 litre full-fat milk to a boil in a heavy pan. Reduce heat to low and stir in lemon juice 1 tablespoon at a time until the milk curdles and whey separates.
- Strain through cheesecloth, rinse the chenna under cold water, squeeze out excess moisture, and hang for 15 minutes.
- Knead the chenna on a flat surface for 5 to 6 minutes until smooth and soft like dough.
Shape the Angoori Balls
- Transfer chenna to a bowl. Add maida, cornflour, cardamom powder, and baking powder. Knead 2 to 3 minutes until soft and crack-free.
- Divide into 18 to 20 portions. Roll into smooth balls slightly smaller than a marble. Keep covered with a damp cloth.
Cook the Balls in Syrup
- Bring 2 cups water and 1/4 cup sugar to a boil in a wide pan.
- Gently slide in the balls. Cover and cook on medium heat for 7 to 8 minutes until they puff and float. Rest in syrup while you make the basundi.
Make the Basundi
- Pour 1 litre full-fat milk into a heavy-bottomed kadai. Bring to a boil, then reduce to medium-low. Stir every 3 to 4 minutes and reduce to about two-thirds volume (20 to 25 minutes).
- Stir in sugar, saffron milk, cardamom powder, rose water, and most of the nuts. Cook 3 to 4 minutes more until creamy but still pourable.
Combine and Chill
- Lift balls from syrup with a slotted spoon (do not squeeze). Slide into warm basundi and swirl gently.
- Cool to room temperature, then refrigerate at least 2 hours. Serve chilled with remaining pistachios and saffron strands.
Notes
Full-fat milk gives the best texture for both chenna and basundi. Low-fat milk turns watery and crumbly.
Instant shortcut: knead 250 g crumbled paneer with 1/4 cup condensed milk, 2 tablespoons maida, and 1/4 teaspoon cardamom instead of making chenna from scratch.
Improves overnight. Store airtight in the fridge up to 3 days. Do not freeze.
Drop a test ball into cold water before cooking the batch. If it holds shape and feels spongy, you are ready.
Tried this recipe?Let us know how it was!