Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Basundi> ?p ?o. }
Showing items 1 to 50 of
50
with 100 items per page.
- Basundi abstract "Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.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. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be 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 can cook 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.It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).Different styles of Basundi are also prepared like Sitaphal (Custard apple) Basundi and Angoor Basundi ( Basundi with smaller kinds of rasgullas )".
- Basundi ingredient Cardamom.
- Basundi ingredient Milk.
- Basundi ingredient Saffron.
- Basundi ingredient Sugar.
- Basundi origin Gujarat.
- Basundi origin India.
- Basundi origin Karnataka.
- Basundi origin Maharashtra.
- Basundi type Dessert.
- Basundi wikiPageID "7530620".
- Basundi wikiPageRevisionID "602237034".
- Basundi country India.
- Basundi course Dessert.
- Basundi hasPhotoCollection Basundi.
- Basundi mainIngredient Cardamom.
- Basundi mainIngredient Milk.
- Basundi mainIngredient Saffron.
- Basundi mainIngredient Sugar.
- Basundi name "Basundi".
- Basundi region Gujarat.
- Basundi region Karnataka.
- Basundi region Maharashtra.
- Basundi subject Category:Dairy_products.
- Basundi subject Category:Gujarati_cuisine.
- Basundi subject Category:Indian_desserts.
- Basundi subject Category:Karnataka_cuisine.
- Basundi subject Category:Maharashtrian_cuisine.
- Basundi type Course107556970.
- Basundi type DairyProduct107843775.
- Basundi type DairyProducts.
- Basundi type Dessert107609840.
- Basundi type Food100021265.
- Basundi type Foodstuff107566340.
- Basundi type IndianDesserts.
- Basundi type Matter100020827.
- Basundi type Nutriment107570720.
- Basundi type PhysicalEntity100001930.
- Basundi type Substance100020090.
- Basundi type Food.
- Basundi type FunctionalSubstance.
- Basundi comment "Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.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. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled.".
- Basundi label "Basundi".
- Basundi sameAs m.0264hx2.
- Basundi sameAs Q2722375.
- Basundi sameAs Q2722375.
- Basundi sameAs Basundi.
- Basundi wasDerivedFrom Basundi?oldid=602237034.
- Basundi isPrimaryTopicOf Basundi.
- Basundi name "Basundi".