Basundi

i.Definition

Basundi is a popular product of western and southern parts of India particularly states of Andhra Pradesh, Gujarat, Karnataka, Maharashtra, Kerala and Tamilnadu.The exact origin of basundi is not known, but it has been consumed as a milk dessert in our country for centuries. It is served during special festivities and religious occasions. Its production is mainly confined to the restaurants, hotels and individual household who adopt small scale batch method.

Basundi is also a heat desiccated, sweetened milk like rabri. The difference between the two is based on the texture. Rabri has very distinct hard flaky layers of clotted cream (malai) whereas basundi is generally homogenous or have very soft and fine flakes, which in fact are very fine heat coagulated proteins particles. Basundi has a sweetish cooked to caramelized flavour and its colour varies from white to slight brown.

Standards: So far no PFA and BIS standards exist for basundi.

 

ii.Composition of Basundi

The chemical composition of Basundi depends on the

Type and composition of milk
Degree of concentration of milk solids
Quantity of sugar and other additives added.

The average chemical composition of basundi is given below in table

Average chemical composition of basundi