Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat and some parts of Karnataka. It is basically thickened milk flavored with cardamom powder and saffron. It is served on its own or with puri. Here is how to make it at home.
What is Basundi?
It is a rich Indian dessert made using milk which is reduced until it thicken sand then flavouring of choice are added to it.
It can be had as such or can be served with puri.
Also, dry fruits like almonds and pistachios are generously added to this dessert to give it a nice crunch.
Whenever we have guests visiting us unannounced at home and there is no other option left for crafting a quick dessert, it always comes to my rescue.
Making this dessert is a super easy process, just that it is a little time-consuming.
So I have a trick for it. I cook it when I am cooking my meals.
Before starting to cook the other dishes, I put a pot with milk on simmer and by the time I am done with my cooking, my dessert is ready too.
Basundi vs Rabdi
The only difference between these two dishes is the texture.
Both have the same ingredients and the process to make both these dishes are the same. Basundi is thinner in consistency.
It is slightly thickened milk while for rabdi, the milk is reduced quite a lot.
Process
To make basundi recipe, milk is heated in a pan for 20-25 minutes until it thickens.
Sugar, cardamom and saffron is added to it and it is then chilled for a few hours before serving.
Add chopped nuts just before serving and you are done.
How to make it with condensed milk?
Using condensed milk or milkmaid to make this dessert, fasten the process of making it.
I personally like to not use it but if you are pressed on time, add 1/2 can of condensed milk once the milk has simmered for 10 minutes.
Reduce the sugar if adding condensed milk as it is already very sweet.
Variations
Now that the Mango season has officially arrived as well, do try Mango version too.
Mango Basundi tastes heavenly with that additional fresh flavor of mangoes. You can make your own variations of this delicious dessert recipe.
So guys, put on your creative hats and create experimenting. I am thinking Sitaphal Basundi, Apple, Pineapple or Angoor Basundi 🙂
Pro Tips by Neha
Use a thick bottomed pan to make it. It will prevent burning the milk at the bottom of the pan.
Keep stirring it at regular intervals.
Use full-fat milk to make it.
You can also add condensed milk in the recipe to fasten the process. However, I like the original version more.
I like my basundi smooth. So once it cools down to room temperature, I blend it in a blender to make it smooth and creamy. You can try it too.
Serving Suggestions
Basundi Puri is a traditional combination but you can serve it on its own. It can be served warm or chilled.
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Step By Step Recipe
Heat milk in a heavy bottom pan.
Soak saffron in some milk.
When milk is almost reduced to half, add saffron soaked in milk, sugar, cardamom powder and rose water to it.
Mix well and chill before serving.
Basundi Recipe
Ingredients
- 1 and 1/2 litres Full Fat Milk
- 1 pinch Saffron
- 3 tbsp Sugar
- 1/2 tsp Cardamom Powder
- 1/4 tsp Rose water
Instructions
- Put the milk in a heavy bottom pan.
- Heat till it comes to a boil.
- Take 2 tbsp milk from it in a bowl.
- Add saffron and keep aside.
- Simmer the heat and let the milk thicken for almost 1 hour.
- Keep stirring in between.
- When the milk is reduced to 1/2, add saffron soaked in milk, cardamom powder, sugar and rose water.
- Cook for another 2-3 minutes.
- Add the slivered nuts.
- Chill nicely before serving.
Linsy Patel
my favorite dessert. we gujju have to put charoli in basundi, chirongi u might call it. love the dry fruits picture.
jong belegen kaas
such an good indian dessert, nicely done with the decoration and must be very delicious. hellosweetdessert.wordpress,com
CJ - Food Stories
Simply stunning – Would love to see this submitted at Food Foto Gallery . com so I can share with all my foodie friends 🙂
marudhus kitchen
I TOTALLY LOVE YOUR STUNNING PHOTOGRAPHY AND OF COURSE ITS A TASTY DESSERT