Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened and sweetened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat (vegetarian, gluten-free).
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. Choose the one that you like.
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.
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About Basundi
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, and 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 at 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.
The basundi made using these methods differs from each other in taste and texture.
The one made using the traditional method is earthy and has deep complex flavors. The one made using the instant method cuts the cooking time a lot but the flavor is not that complex. Choose the method that suits you the best.
My recipe serves 4 people. If making it for a party or a get-together, scale the recipe as per your requirement.
Ingredients
Milk – Always use whole milk (full-fat milk) to make basundi. If you have access to water buffalo 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 – I use granulated white sugar to make this sweet. Adjust the sugar as per your taste. You can also use sugar-free substitutes like stevia or monk fruit.
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.
Heat on medium-high heat until it comes to a boil. Stir frequently 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 the 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 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.
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).
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.
How To Make Instant Basundi
Add 7 oz (200 g) sweetened condensed milk and 4 cups of whole (full-fat) milk to a non-stick heavy-bottom 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. Stir 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 the 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 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.
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 serving cups or bowls and garnish with more slivered nuts and dry rose petals.
Serve hot, warm, or chilled.
Frequently Asked Questions
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 and cardamom.
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 fruit pulps like Apples, Strawberries, 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 it to a freezer-safe container. Freeze for up to 3-4 months. Thaw overnight in the refrigerator before serving.
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Recipe Card
Basundi Recipe (Basundi Sweet)
Ingredients
- 1-½ liter whole (full-fat) milk
- 1 pinch saffron strands
- 3 tablespoons granulated sugar (adjust according to your taste)
- ⅛ 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)
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.
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
Swarna
Can I make with half and half milk instead of full milk
Neha Mathur
Yes sure, you can. It will fasten the process too.