Basundi is a rich, delicious and flavorful Indian sweet made by thickening full fat milk and sugar. It is then garnished with nuts. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and some parts of Karnataka. It can be served on its own chilled & garnished with nuts or with Poori.
A close variation to this is Rabri or rabdi made in North India. However they 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. 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.
This quick version is good to make when you do not have much time to make from scratch as it takes very long time to simmer.
Easy Basundi Recipe
Basundi recipe | How to make basundi recipe | Easy basundi recipe
Ingredients (240 ml cup used)
- 2 cups milk
- ½ tin condensed milk (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
How to make the recipe
How to make basundi
- Bring milk to a boil on a medium heat. Soak saffron in hot milk.
- 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 until it reaches the desired consistency. This takes about 8 to 10 minutes. If you like slightly thicker consistency then you can simmer for a little longer.
- Add saffron, nutmeg, cardamom powder and nuts.
- Simmer for a minute and switch off.
Transfer to a serving bowl and refrigerate.
Serve basundi chilled or warm with nuts garnished.
How to make basundi recipe – step by step photos
1. Bring milk to a boil in a heavy bottom pot.
2. When the milk turns hot, soak the saffron in milk. Keep stirring the milk to prevent the milk solids sticking at the bottom.
3. Bring the milk to a boil on a medium heat 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.
Serve basundi chilled or warm.