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    Whisk Affair » Recipes » Indian Sweets & desserts » Basundi Sweet (Traditional + Instant)

    Published: Aug 10, 2021 | Last Updated On: Dec 24, 2021 by Neha Mathur

    Basundi Sweet (Traditional + Instant)

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    Jump to Recipe

    Basundi (Basundi Sweet) is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.

    I have shared the traditional method that takes almost 1.5 hours to make along with an instant method using which you can make this creamy dessert in under 30 minutes.

    Here are some more delicious Indian dessert recipes you must try – Kalakand, Mango Burfi, Bread Malai Roll, Gulab Jamun, Malpua, Mango Sandesh, and Maharashtrian Puran Poli.

    Basundi served in a glass.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Basundi (Traditional Way)
    • How To Make Instant Basundi
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Basundi is a traditional milk based Indian sweet made using milk, nutmeg, cardamom, and sugar.

    It is made by cooking milk and saffron on low heat until is reduced and thickened. The reduced milk is then flavored with nutmeg and cardamom.

    Basundi is rich, creamy, and has a lovely crunch in each bite from the nuts added to it.

    It is popular in the states of Gujarat, Maharashtra, and Karnataka and is perfect to make for festivals or special occasions.

    Be it Holi, Diwali, Raksha Bandhan, Ganesh Chaturthi, Gudi Padwa, or Eid, this creamy milk dessert will make it special for you.

    It is also a perfect dessert to make for fasting days (vrat) like Navratri, Shivratri, or Ekadashi.

    Although it is categorized as a dessert, basundi sweet can also be served as a warm drink. It is also served as a part of thali meals along with puri in weddings.

    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 on simmer and by the time I am done with my cooking, my dessert is ready too.

    Apart from the traditional basundi recipe, I am also sharing an instant method using which you can make this dessert in under 30 minutes.

    My recipe serves 4 people. If making it for a party or a get-together, scale the recipe as per your requirement.

    Ingredients

    Basundi ingredients

    Milk – Always use whole milk (full fat milk) to make basundi. If you have access to water buffalo’s milk, it is the best as it has high-fat content making the basundi super creamy.

    Saffron – Saffron is optional but highly recommended. It gives a lovely color, flavor, and aroma to this dessert.

    Sugar – Adjust the sugar as per your taste. You can also use sugar-free substitutes.

    Ground Cardamom & Nutmeg – Flavor the basundi with a little nutmeg powder and green cardamom powder.

    Others – Chironji (Chiroli) is traditionally added to basundi as it gives it a nice crunch and an earthy and nutty flavor.

    Make sure to check the freshness of chironji, it gets rancid very quickly. If chironji is not easily available, you can skip it too.

    Add slivered or chopped nuts like almonds, cashew nuts, and pistachios for a lovely crunch.

    How To Make Basundi (Traditional Way)

    Add 1 and ½ liters of whole milk (full-fat milk) and a pinch of saffron strands to a non-stick wide and heavy bottom pan.

    Note – Choosing a wide pan makes the cooking process a little faster.

    Milk and saffron added to a pan.

    Heat on medium-high heat until it comes to a boil. Keep stirring while heating to avoid the milk from scorching at the bottom of the pan.

    Boiling milk.

    Once the milk comes to a boil, reduce the heat to medium-low.

    Cook for 1 to 1-½ hours until it is reduced to more than half and is thickened and creamy.

    Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.

    Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.

    The consistency of basundi is like a thin custard.

    Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.

    Reduced milk.

    Once the milk is thick and creamy, add 3 tablespoon sugar, ⅛ teaspoon ground nutmeg, and ½ teaspoon cardamom powder to the pan and cook for 3-4 minutes until the sugar is dissolved.

    Sugar, nutmeg and cardamom added to the pan.

    Check for sugar and add more if required. Cook for another minute.

    Stir in 2 tablespoon chironji and 2 tablespoon slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).

    Chironji and slivered nuts added to the pan.

    Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.

    Tip – If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.

    Transfer the basundi to the serving bowls or cups and garnish with more slivered nuts and dry rose petals.

    Serve hot, warm, or chilled.

    Ready basundi.

    How To Make Instant Basundi

    Add 200 g sweetened condensed milk and 4 cups of whole (full-fat) milk to a non-stick heavy-bottom and wide pan.

    Milk and condensed milk added to a pan.

    Mix well until the condensed milk is combined well with the milk.

    Stirred well.

    Heat on medium heat until the mixture comes to a gentle boil. Keeps stirring frequently to avoid the mixture from scorching.

    Now reduce the heat to low and cook for 20-25 minutes.

    Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.

    Keep scraping the sides of the pan regularly and stir the solids back into the pan.

    Stir in ⅛ teaspoon ground nutmeg and ½ teaspoon ground cardamom and mix well.

    Check for the sweetness and add some sugar if needed.

    Ground nutmeg and cardamom added to the reduced milk.

    Stir in 2 tablespoon chironji and 2 tablespoon slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).

    Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.

    Tip – If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.

    Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.

    Serve hot, warm, or chilled.

    Chironji and slivered nuts added to ready instant basundi.
    https://www.youtube.com/watch?v=KkKU46_cSTk

    Frequently Asked Questions

    What is the difference between basundi and rabdi?

    While both these desserts are made using the same ingredients, they are different in texture. Basundi is thinner than rabdi. The consistency of basundi is like a thin flowing custard while rabdi is thick and spoonable.
    While making rabdi, the milk is left undisturbed while cooking for spans of 5-6 minutes. This helps in the formation of cream (malai) layer on top. The cream is mixed with the milk and eventually, the milk is thickened and loaded with cream. This process makes the rabdi chunky. Whereas, while making basundi, the milk is constantly stirred so that it thickens but remains smooth in texture. Rabdi is mostly flavored using saffron, cardamom, and rose water while basundi is flavored with saffron, nutmeg ad cardamom.

    How to make vegan basundi?

    To make a vegan version, replace regular milk with any plant-based milk. I like to use almond milk as it gives a lovely nutty flavor to the dessert. Coconut milk is also a great option.

    Variations

    Although the classic version of Basundi tastes great, you can flavor it with various other ingredients for a taste change.

    Add some mango puree to it to make Mango Basundi or Custard Apple Pulp to make Custard Apple Basundi. Other fruits pulps like Apple, Strawberry, Orange, Pineapple Grapes, etc can also be added to it for a flavor change.

    You can also add a mix of betel nut leaves (paan) and gulkand (rose jam) to it for a paan flavor.

    One of my favorite variations is Thandai Basundi. Make it by adding some Thandai Powder to the classic dessert.

    Serving Suggestions

    Serve basundi in bowls as a dessert or in small glasses as a drink. It can be served at room temperature, hot, warm, or chilled.

    This creamy dessert tastes great on its own, so you can enjoy it whenever you want.

    Basundi Puri is also a popular and traditional combination where hot and puffed Puri is served with it. Serve it hot or warm with fluffy poories.

    Storage Suggestions

    Basundi will last in the fridge for about 3 to 4 days when stored in an airtight container. You can either serve it chilled or heat it until nice and warm in a pan or in the microwave.

    It freezes well too. Cool it completely and transfer in a freezer-safe container. Freeze for up to 3-4 months. Thaw overnight in the refrigerator before serving.

    You Might Also Like

    • Gulab Jamun
    • Sandesh Sweet
    • Sabudana Kheer (Indian Tapioca Pudding)
    • Sheer Khurma (Vermicelli Milk Dates Pudding)

    Recipe Card

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    Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.

    Basundi Recipe (Basundi Sweet)

    Basundi (Basundi Sweet) is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 4 people
    Calories: 250kcal
    Author: Neha Mathur

    Ingredients 

    • 1-½ liter whole (full-fat) milk
    • 1 pinch saffron strands
    • 3 tablespoons granulated sugar (adjust according to your taste)
    • â…› teaspoon ground nutmeg
    • ½ teaspoon ground cardamom
    • 2 tablespoons chironji (charoli)
    • 2 tablespoons slivered nuts (I used a mix of almonds, cashew nuts and pistachios) (plus more for garnishing)
    • ½ teaspoon dried rose petals (for garnishing)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Add milk and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.
    • Note – Choosing a wide pan makes the cooking process a little faster.
    • Heat on medium-high heat until it comes to a boil. Keep stirring while heating to avoid the milk from scorching at the bottom of the pan.
    • Once the milk comes to a boil, reduce the heat to medium-low. Cook for 1 to 1-½ hours until it is reduced to more than half and is thickened and creamy.
    • Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.
    • Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
    • The consistency of basundi is like a thin custard.
    • Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.
    • Once the milk is thick and creamy, add sugar, nutmeg, and cardamom to the pan and cook for 3-4 minutes until the sugar is dissolved.
    • Check for sugar and add more if required. Cook for another minute.
    • Stir in chironji and slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).
    • Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
    • Tip – If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.
    • Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.
    • Serve hot, warm, or chilled.

    Video

    https://www.youtube.com/watch?v=6UNypWI9OO4&t=4s

    Notes

    Instant Basundi Recipe – Add 200 g sweetened condensed milk and 4 cups of whole (full-fat) milk to a non-stick heavy-bottomed and wide pan. Mix well until the condensed milk is combined well with the milk.
    Heat on medium heat until the mixture comes to a gentle boil. Keeps stirring frequently to avoid the mixture from scorching.
    Now reduce the heat to low and cook for 20-25 minutes. Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi. Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
    Stir in ⅛ teaspoon ground nutmeg and ½ teaspoon ground cardamom and mix well.
    Check for the sweetness and add some sugar if needed.
    Stir in 2 tablespoon chironji and 2 tablespoon slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).
    Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
    If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.
    Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals. Serve hot, warm, or chilled.
    Tips
    Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
    If making it for a party or a get-together, scale the recipe as per your requirement.
    If chironji is not easily available, you can skip it too.
    To make a vegan version, replace regular milk with any plant-based milk. I like to use almond milk as it gives a lovely nutty flavor to the dessert. Coconut milk is also a great option.

    Nutrition

    Calories: 250kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 330mg | Sugar: 22g | Vitamin A: 405IU | Calcium: 283mg | Iron: 1mg
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    More Sweets & Desserts Recipes

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    Reader Interactions

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      Recipe Rating




    1. Linsy Patel

      April 03, 2014 at 1:44 pm

      my favorite dessert. we gujju have to put charoli in basundi, chirongi u might call it. love the dry fruits picture.

      Reply
    2. jong belegen kaas

      April 05, 2014 at 8:29 am

      such an good indian dessert, nicely done with the decoration and must be very delicious. hellosweetdessert.wordpress,com

      Reply
    3. CJ - Food Stories

      April 07, 2014 at 1:35 am

      Simply stunning – Would love to see this submitted at Food Foto Gallery . com so I can share with all my foodie friends 🙂

      Reply
    4. marudhus kitchen

      April 10, 2014 at 2:35 pm

      I TOTALLY LOVE YOUR STUNNING PHOTOGRAPHY AND OF COURSE ITS A TASTY DESSERT

      Reply
    5. Swarna

      October 29, 2021 at 11:56 pm

      Can I make with half and half milk instead of full milk

      Reply
      • Neha Mathur

        November 03, 2021 at 11:29 am

        Yes sure, you can. It will fasten the process too.

        Reply

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