Rose Pistachio Angoori Basundi
Creamy rose-scented basundi with ground pistachio and soft grape-sized chenna balls. A festive milk dessert that chills beautifully.
Equipment
- Heavy-bottomed pan or kadai
- Cheesecloth
- Wide pan for cooking the 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
- 2 tablespoons maida all-purpose flour
- 1 teaspoon cornflour
- 1 tablespoon unsalted pistachios finely powdered
- 1/4 teaspoon cardamom powder
- pinch baking powder
For the Light Syrup
- 2 cups water
- 1/4 cup sugar
For the Rose Pistachio Basundi
- 1 litre full-fat milk
- 1/3 cup sugar or to taste
- 3 tablespoons unsalted pistachios finely ground, plus more chopped for garnish
- 1-1 1/2 teaspoons rose water start with 1 teaspoon
- 1 tablespoon rose syrup optional, for color and mild sweetness
- 1/4 teaspoon cardamom powder
- 8-10 saffron strands soaked in 1 tablespoon warm milk, optional
- dried rose petals for garnish, 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 the whey separates clearly.
- Strain through cheesecloth, rinse the chenna under cold water to remove the lemon taste, squeeze out excess moisture, and hang for 15 minutes.
- Knead the chenna on a clean surface for 5 to 6 minutes until it feels smooth and soft, like soft dough.
Shape the Angoori Balls
- Transfer the chenna to a bowl. Add maida, cornflour, powdered pistachios, 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 so they do not dry out.
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.
- Leave them resting in the syrup while you make the basundi.
Make the Rose Pistachio 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 scrape the sides. Reduce to about two-thirds volume, 20 to 25 minutes.
- Stir in sugar, ground pistachios, cardamom powder, and the saffron milk if using. Cook 3 to 4 minutes more until the milk looks creamy but still pourable.
- Turn off the heat. Stir in 1 teaspoon rose water and the rose syrup if using. Taste. Add the remaining 1/2 teaspoon rose water only if you want a stronger floral note. Rose gets soapy if you overdo it, so go slowly.
Combine and Chill
- Lift the balls from the syrup with a slotted spoon. Do not squeeze them. Slide them into the warm basundi and swirl gently.
- Cool to room temperature, then refrigerate at least 2 hours.
- Serve chilled with chopped pistachios and a few dried rose petals on top.
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 tablespoon condensed milk, 2 tablespoons maida, 1 tablespoon powdered pistachio, and 1/4 teaspoon cardamom.
Add rose water off the heat. Start with 1 teaspoon and taste before adding more.
Improves overnight. Store airtight in the fridge up to 3 days. Do not freeze.
Tried this recipe?Let us know how it was!