Anjeer Basundi

Anjeer Basundi

Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat. I have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and corn flour for thickening instead of fat-laden cream further cuts down calories yet retaining its creamy texture and desired mouth feel.

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.

Ingredients:

4 cups low fat milk
1 1/2 cups finely chopped fresh figs(anjeer)
1/2 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 (anjeer) slices


Preparation 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.
   
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 fig pieces to the cooled thickened milk and mix well.
   
Serve chilled garnished with fig slices.