Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat and some parts of Karnataka. It is basically a thickened and sweetened dessert prepared using milk, saffron, cardamom. Also, nuts 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. Before starting to cook, I put a pot with milk on simmer and by the time I am done with my cooking, my dessert is ready too. If you are in a hurry to serve, just keep it in the freezer for an hour or else refrigerate for a few hours before serving.
And now that the Mango season has officially arrived as well, do try Mango Basundi too. It tastes heavenly with that additional fresh flavor of mangoes.
Now quickly take note of the recipe to used while preparing Basundi. To learn interesting recipes and receive foodie updates, do follow me on Facebook, Twitter, and Instagram!
Basundi / Thickened Milk Flavored with Saffron and Cardamom
Recipe type: Dessert
- Full cream milk - 1 and ½ liters
- Saffron - a generous pinch
- Sugar - 2 tbsp ( you can adjust the sugar according to your taste )
- Cardamom powder - ½ tsp
- Rose water - ¼ tsp
- Slivered almonds, pistachios and cashew nuts - ¼ cup
- 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 2 hours.
- Keep stirring in between.
- When the milk is reduced to ⅓ rd, 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.
- Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
- The consistency of basundi is like that of condensed milk.
- If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture.
- Do not blend when the basundi is cold otherwise butter may separate.