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    Grilled peaches with cardamom, almond and saffron basundi

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    Grilled peaches with cardamom, almond and saffron basundi

    A popular Gujarati pudding, basundi is in fact a liquid version of the ice cream-like kulfi. You could serve it with fresh mango instead of grilled peaches. Buy vivid green cardamom pods to get the best flavour.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes, plus chilling time

    Serves: 4


    • Basundi
    • 1 litre Whole milk
    • 30 Green cardamom pods
    • 50g Blanched almonds
    • A pinch Saffron strands
    • 50g Caster sugar
    • 4 Ripe white peaches, halved and stoned
    • 1 tbsp Caster sugar
    • 2 tsp Rose water
    • 1 tsp Freshly ground black pepper
    • 1 Vanilla pod, split and seeds scraped out


    1. Bring the milk to the boil with the cardamom pods, almonds and half the saffron. Boil gently, stirring regularly over a low heat until reduced by half. It is important not to burn the milk as this will ruin your pudding. Strain and stir in the sugar. Refrigerate for 4 hours, or overnight, until cold, then stir in the almonds.
    2. Light the barbecue or preheat the grill to high. Sprinkle the cut-side of each peach half with the sugar, the rose water, a sprinkle of pepper and some vanilla seeds. Leave to marinate for about 10 minutes, before cooking over the hot barbecue coals or under the grill for 2–4 minutes. They are nice if they go a little black in places.
    3. Pour some of the cool basundi into each of 4 glasses and sprinkle over the remaining strands of saffron. Serve with the grilled peaches.

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