Basundi recipe | How to make basundi

Basundi recipe with video & step by step photos. Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. It is flavored with cardamoms and saffron. It is garnished with chopped nuts and served as a chilled dessert or with Poori. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka.

A close variation to this dessert is Rabri or rabdi from the North Indian cuisine. Both differ in the texture and consistency.

Traditionally basundi is made by simmering full fat milk for a long time until the milk reduces to almost half the original quantity. Then it is sweetened with sugar and flavored with cardamoms, nutmeg and saffron

The traditional method of making basundi takes a lot of time as the milk has to be boiled for long time.

In this post I am sharing a quick recipe using condensed milk.

If you prefer to make it from scratch follow the same method and replace the ingredients with milk and sugar mentioned in the recipe card.

Tips

If you are new to Indian cooking these tips may help you to make basundi.

• Consistent stirring is very key while boiling the milk to prevent the milk solids getting scorched at the bottom. Scorched milk will alter the taste of your basundi.
• Use full fat milk as it is the key ingredient to thick and delicious dessert. Avoid low fat or diluted milk to make this.
• Adjust the amount of sugar to suit your taste.
• You can skip condensed milk in the recipe and use real ingredients like full fat milk and sugar.

For more easy Diwali Sweets Recipes you can check
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Easy Basundi Recipe

Basundi recipe | How to make basundi

Basundi is a Indian dessert made with full fat milk, sugar, saffron, nuts and cardamom powder. It is served as a chilled dessert or with puri.

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1x2x3x

Prep Time2 minutes

Cook Time13 minutes

Total Time15 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for basundi

• 2 cups milk (full fat)
• ½ tin condensed milk (200 grams) (or 3 cups milk & 3 to 4 tbsp sugar)
• 1 Pinch nutmeg powder or jaiphal (optional)
• ¼ tsp cardamom powder or elaichi powder
• 1 pinch Saffron or kesar
• ¼ cup mixed nuts – chopped almonds, cashews & pistachios

How to make the recipe

How to make basundi

• Rinse a heavy bottom pot or pan.
• Then pour milk. On a medium heat bring it to a boil.
• When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron.
• Boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot.
• Keep stirring often to prevent burning.
• Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins.
• Keep stirring to prevent the milk from getting scorched.
• If you like slightly thicker consistency then you can simmer for a little longer.
• Add saffron milk, nutmeg, cardamom powder and chopped nuts.
• Simmer for a minute and switch off.
• Transfer to a serving bowl. Cool completely and refrigerate for at least 2 hours.
• Garnish chilled or warm basundi with nuts. Serve as a chilled dessert or with poori.

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Video

NUTRITION (estimation only)

Calories: 385kcal | Carbohydrates: 47g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 155mg | Potassium: 531mg | Fiber: 1g | Sugar: 44g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 380mg | Iron: 1mg

Notes

I use half of a 400 grams condensed milk tin. Meaning this recipe needs 200 grams of condensed milk.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

If you are new to cooking, follow my detailed step by step photo instructions for best results.

How to make basundi

1. Rinse a heavy bottom pot with little water. This prevents the milk from getting scorched. Then pour milk to the pot.

2. When the milk turns hot, take 2 tbsps of it to a small bowl and soak the saffron. Keep stirring the milk to prevent the milk solids sticking at the bottom.

3. Bring the milk to a boil on a medium heat & then continue to boil for 5 to 7 mins, stirring often.

4. Then add the condensed milk and stir well.

5. Scrape off the cream that sticks on the sides and add back to the pot. Boil until the milk reaches a thick consistency. I boiled for another 8 minutes.

You may boil it for longer if you want it to be slightly more thick. The consistency of basundi is not as thick as rabri but must be runny yet slightly on the thicker side of pouring consistency.

6. Add cardamom powder, nutmeg powder and saffron. Stir well and cook for a minute.

Transfer to a bowl and cool completely. Then chill basundi for at least 2 hours if you prefer to serve as a chilled dessert. You can also serve it warm with pooris.