Eggless Basundhi Bundt Cake

Basundhi is a traditional milk-based dessert and this cake is flavored and served with it. This is a rich and indulging dessert. Your guests will be asking the recipe for sure. Also, this is an eggless cake using Aquafina snd perfect for anyone with egg allergies. Serve this cake as such, or dust with powdered sugar, or serve with extra basundhi as sauce for the ultimate dessert.

Basundhi is made by simmering milk and separating the thick cream. When the milk has reduced enough, it is sweetened with sugar and the cream too added back, finally flavored with cardamom, saffron and topped with pistachios.  Homemade or store-bought ones can be used.

I have used this in the place of milk in my recipie for the extra flavor it imparts. This can be made with cake mixes too instead of making from scratch. Since this is sweetened, adjust the sugar quantity in your cake recipe. I have added a little extra cardamom, saffron, and pistachios for extra flavor in the cake. Finally, serve the slice with a little basundhi drizzled on top as a sauce. This is similar to Saffron Mini Bundt but extra rich.

Basundhi is my dad’s favorite dessert. He loves it the most and he would love to have it anytime, or every day too :-) This cake is inspired by his favorite dessert and I am sharing this for this month’s #BundtBakers. We are sharing dad’s favorite Bundt cake as Father’s Day is right around the corner. Wendy Of A Day in The Life On the Farm is hosting this month's event. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

I am also linking this to Full Plate Thursday, Wonderful Wednesday, Happiness is Homemade, and Thursday Favorite Things.

Ingredients 

All-purpose flour - 1.5 cups minus 1 tbsp

Corn startch - 1 tbsp

Sugar - 3/4 cup

Butter - 1/2 cup

Salt - 1/8 tsp

Basundhi - 1 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Saffron - 1/8 tsp in 1 tbsp warm milk

Cardamom - 1/4 tsp, powdered

Pistachio - 3 tbsp

Aquafaba - 3 tbsp

Method

Preheat the oven to 350 degrees F. Butter a 7-in Bundt pan and dust with flour. Cream the butter, sugar, and Aquafaba until light and fluffy.

Mix the dry ingredients and set them aside.

Add the basundhi to the butter mixture and beat well. 

Add the dry ingredients in small batches and beat well.

Fold in cardamom, saffron, and pistachios. Add to the prepared Bundt pan. Bake for 38 - 39 min or until a toothpick inserted comes out clean.

Cool completely on a cooling rack. Invert on to a serving plate. 

Sprinkle some confectioner sugar if preferred. Slice the cake, serve with extra basundhi as a sauce.

Here are links we shared for Father's Day Bundts. Thanks, Wendy!

Culinary Adventures with Camilla : Carrot Cake Bundt with a Mascarpone Drizzle
Magical Ingredients: Eggless Basundhi Bundt Cake
Making Miracles: Apple Bundt Cake
Palatable Pastime: Lemon Raspberry Marbled Bundt Cake
A Day in the Life on the Farm: Oreo Bundt
Food Lust People Love: Passionfruit Pound Cake Bundt
Patyco Candybar : Sangria Bundt Cake