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Basundi recipe | How to make basundi

By swasthi , on December 21, 2019, 16 Comments, Jump to Recipe

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.

basundi

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

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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.

For more easy Diwali Sweets Recipes you can check
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Coconut ladoo in 15 minutes
Coconut burfi in 15 mins

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.

ingredients for making basundi

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.

soaking saffron in hot milk

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

simmering milk on a medium flame

4. Then add the condensed milk and stir well.

pouring condensed milk to make basundi

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.

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

adding cardamom to make basundi

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.

basundi recipe

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.

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Easy Basundi Recipe

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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.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

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
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Instructions

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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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.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Basundi recipe | How to make basundi
Amount Per Serving
Calories 385 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 39mg13%
Sodium 155mg7%
Potassium 531mg15%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 44g49%
Protein 12g24%
Vitamin A 440IU9%
Vitamin C 2mg2%
Calcium 380mg38%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Jehanne says

    August 1, 2020

    While I didn’t make basundi, strictly speaking, I used this recipe as a jumping-off point for overnight oats, and very much enjoyed the results. For my oats, I used 1 cup whole milk, 2 tbsp cream cheese, 1/3 cup skyr (Icelandic version of Greek yogurt), 1/2 cup rolled oats, 1 tbsp chia seeds, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 1/8 tsp ground cardamom, a pinch of nutmeg, and a tablespoon each of chopped almonds, pistachios, and cashews. I halved the amounts of spices because I used half the whole milk the basundi recipe calls for. Overall, though, the ratios in your recipe produce a very pleasant, flavorful sweet dish—definitely would recommend!

    Reply
    • swasthi says

      August 3, 2020

      Hi Jehanne
      Wow! Love the way you made it. Glad it turned out good.

      Reply
  3. Nikhil Gurram says

    May 6, 2020

    Swasthi,

    You made my life way lot easier. I immensely thank you for your recipes. I am an Indian student in the USA currently and thanks to you because I prepared each and every dish for 3 years from a novice to expert level seeing your website. Thank you so much.

    Best Regards,
    Nikhil Gurram.

    Reply
    • swasthi says

      May 7, 2020

      Hi Nikhil,
      Glad to know the recipes helped! Thank you. Wishing you the best and stay safe!

      Reply
  4. Grishma says

    December 21, 2019

    Hi Swasthi,

    Tin is not standard measure of unit. Can you tell how much ml /cups of condensed milk to use, as we have many sizes of tins available in market.

    Reply
    • swasthi says

      December 21, 2019

      Hi Grishma,
      I use half of a 400 grams tin.

      Reply
  5. Tanusree says

    October 5, 2019

    5 stars
    Hello Swasthi
    Super simple and utterly delicious. Prepared yesterday and even today on request.
    Happy Navaratri to you and family.

    Reply
    • swasthi says

      October 6, 2019

      Hi Tanu,
      Glad it turned out good. Wishing you all too a very Happy Navaratri.
      🙂

      Reply
  6. Kavitha says

    November 13, 2017

    5 stars
    Hi Swasthi,

    How is basundi different from rabri?

    Reply
    • swasthi says

      November 16, 2017

      Hi Kavitha
      Sorry for the delay
      Rabri has a more thicker consistency than basundi and has layers of milk cream in it and is served usually with rasmalai, shahi tukra, malpua etc.
      Where as basundi is light and not as heavy as the rabri. It’s consistency is not as thick as rabri and is usally had on its own chilled or with poori. But rabri is usually not served on its own.
      Hope this helps

      Reply
  7. rahil says

    December 13, 2016

    5 stars
    your recipe was so good.in making basundi instead of condensed milk what we can use

    Reply
    • swasthi says

      December 17, 2016

      Instead of condensed milk you can use 3 cups full fat milk.

      Reply
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  9. ron says

    October 30, 2016

    Do you have a book I can purchase with recipes? Please respond to my email. Thank you.

    Ron

    Reply
    • swasthi says

      November 1, 2016

      Welcome Ron
      No I do not have a recipe book yet.

      Reply
  10. vidya says

    October 27, 2016

    Looking so sweet and tasty. Loved it.

    Reply
    • swasthi says

      October 27, 2016

      Thanks Vidya

      Reply

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