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.
Looking for more Indian Sweet Recipes, then do give these delectable recipes a try too – Kalakand, Mango Burfi, Bread Malai Roll, Gulab Jamun, Malpua, Mango Sandesh, and Maharashtrian Puran Poli.
About This Recipe
Basundi is a rich Indian dessert made using milk which is reduced until it thickens and then it is further flavored with a few more ingredients.
It has the color from saffron, the flavour from cardamom powder, and crunch from dry fruits. This one is creamy and rich, which will surely satisfy your sweet tooth.
It can be served as a dessert after your meals or can be served to your guests when they come to visit you for festivals such as Holi, Diwali, etc. It is prepared popularly in Gujarati, Karnataka, and Maharashtrian households.
So 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.
This Basundi is,
- Creamy & Rich
- Made with few ingredients
- Easy to make
- Perfect for festive desserts
Milk – I always opt for whole or full-fat milk to make Basundi as it gives the best creamy and rich results. You can also use skim or low-fat milk, but it won’t give the same results.
Saffron – Add in a little saffron, to add that beautiful hint of yellow colour.
Sugar – You can adjust the amount of sugar as per your taste. If you like it to be sweeter, you can increase the amount of sugar too.
Cardamom Powder – Flavour the Basundi a little more with cardamom powder. If you do not have cardamom powder, you can also crush the cardamom seeds and add to flavor the same.
Rose Water – Rose water adds an extra flavor. Not only it enhances the taste, but it also adds to the aroma of Basundi.
Step By Step Recipe
Heat milk in a heavy bottom pan.
Soak saffron in some milk.
When milk is almost reduced to half, add sugar, cardamom powder, and rose water to it.
Mix well and chill before serving.
Frequently Asked Questions
While both the sweets, Rabdi and Basundi has the same ingredients and process, it does have a slight difference. The only difference between these two dishes is the texture.
Basundi is thinner in consistency, whereas in Rabdi, the milk is reduced a lot giving it a very thick consistency as compared to Basundi.
Check out my detailed rabdi recipe.
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.
You can also make a vegan version of this delicious Basundi. You can either use coconut or almond milk instead of dairy milk. If you want to add in condensed milk, you can go for vegan condensed milk to add in the recipe.
I love to make this Basundi with fresh mangoes pulp in Summer when the market is flooded with a variety of mangoes.
Mango Basundi tastes heavenly with that additional fresh flavor of mangoes. Just add some fresh mango pulp to the cooled basundi and a new flavour is ready.
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, Strawberry, Narangi, Pineapple, or Angoor Basundi.
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 the pan or in the microwave.
Basundi tastes great on its own, so you can enjoy it whenever you want. Just chill it for a few hours before serving. You can also serve it as a dessert with your festive and special meals.
Basundi Puri also a popular and traditional combination where hot and puffed Puri is served with the sweet.
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.
If you like your basundi very creamy and smooth, just pass it through a strainer before adding the nuts.
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- 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 and heat till it comes to a boil.
- Add saffron in the milk and mix well.
- 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 cardamom powder, sugar and rose water.
- Cook for another 2-3 minutes.
- Add the slivered nuts.
- Chill nicely before serving.