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.
For more easy Diwali Sweets Recipes you can check
Kalakand in 10 mins
Peda in 15 mins
Dates halwa in 10 mins
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.
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.
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.
Related Recipes
Easy Basundi Recipe
Basundi recipe | How to make basundi
For best results follow the step-by-step photos above the recipe card
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
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.
Notes
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)
© Swasthi’s Recipes
Jehanne says
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!
swasthi says
Hi Jehanne
Wow! Love the way you made it. Glad it turned out good.
Nikhil Gurram says
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.
swasthi says
Hi Nikhil,
Glad to know the recipes helped! Thank you. Wishing you the best and stay safe!
Grishma says
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.
swasthi says
Hi Grishma,
I use half of a 400 grams tin.
Tanusree says
Hello Swasthi
Super simple and utterly delicious. Prepared yesterday and even today on request.
Happy Navaratri to you and family.
swasthi says
Hi Tanu,
Glad it turned out good. Wishing you all too a very Happy Navaratri.
🙂
Kavitha says
Hi Swasthi,
How is basundi different from rabri?
swasthi says
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
rahil says
your recipe was so good.in making basundi instead of condensed milk what we can use
swasthi says
Instead of condensed milk you can use 3 cups full fat milk.
ron says
Do you have a book I can purchase with recipes? Please respond to my email. Thank you.
Ron
swasthi says
Welcome Ron
No I do not have a recipe book yet.
vidya says
Looking so sweet and tasty. Loved it.
swasthi says
Thanks Vidya