Basundi
Basundi (, , , , ) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name "rabri". It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). Different styles of basundi are also prepared, such as "sitaphal" (custard apple) "basundi" and "angoor basundi" (basundi with smaller kinds of "rasgullas"). Preparation. Heavy cream may be added during the boiling process to hasten the thickening process . Once reduced, a little sugar, cardamom, "charoli" and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents "malai" from being formed on top and all guests (even late comers) can enjoy equally  thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios. Adding less saffron reduces colour intensity. The addition of condensed milk gives a nice flavour and richness to basundi. How to serve. Basundi can be served hot, warm or chilled. It is often served with puris (fried Indian flatbread). Ingredients. This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour. The addition of condensed milk gives a nice flavour and wealth to basundi. Regional variants. Narsobawadi. Narsobawadi Basundi is a variant  from Narsobawadi, Maharashtra. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced The area near Narsobawadi and Sangli is having ample amount of milk. The business in Narsobawadi of Basundi has grown against that. The milk is collected from farmers and is boiled in the kadhai till it reduces water content by half. The milk becomes thick and changes colour becomes off white. The sugar is added to get the taste and it is then packed and dispatched to the various dairy and milk product centers for sale. Basundi is an  perishable item so needs to be preserved carefully. This item needs to be consumed with in 2–3 days from the date of manufacturing. Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked  in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from malai being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.