Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat and some parts of Karnataka. It is basically thickened milk flavoured with cardamom powder and saffron. It is served on it’s own or with puri. Here is how to make Basundi recipe at home.
What is Basundi?
Basundi 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 basundi and rabdi is the texture.
Both have same ingredients and the process to make both these dishes are same. basundi is thinner in consistency.
It is slightly thickened milk while for rabdi, the milk is reduced quite a lot.
How to make Basundi?
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 Basundi with condensed milk?
Using condensed milk or milkmaid to make basundi 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.
Traditional Basundi Variations
Now that the Mango season has officially arrived as well, do try Mango version too.
Mango Basundi tastes heavenly with that additional fresh flavour 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 Basundi, Pineapple Basundi or Angoor Basundi 🙂
Tips to make best Basundi Recipe
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.
What to serve with Basundi?
Basundi Puri is a traditional combination but you can serve it on it’s own. It can be served warm or chilled.
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How to make Basundi Step By Step
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 is a traditional Indian dessert and is basically thickened milk flavoured with cardamom powder and saffron. Here is a traditional recipe to make it.
- 1 and 1/2 litres Full Fat Milk
- 1 pinch Saffron
- 3 tbsp Sugar
- 1/2 tsp Cardamom Powder
- 1/4 tsp Rose water
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.
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.
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