• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Sweets & desserts » Pineapple Basundi

    Published: Apr 24, 2022 | Last Updated On: Apr 28, 2022 by Neha Mathur

    Pineapple Basundi

    985 shares
    Jump to Recipe

    Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.

    Do try my Classic Basundi, Sitaphal Basundi, and Mango Basundi, if you are looking for other variations.

    Pineapple basundi served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Frequently Asked Questions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Pineapple Basundi is nothing but classic basundi (an Indian dessert made by reducing milk) flavored with fresh pineapple pulp.

    It is perfect to serve for special occasions, festivals, or as a dessert after your everyday meal. You can also enjoy it on your vrat (Hindu fasting days) such as Navratri, Shivratri, or Janmashtami.

    Double or triple the recipe if making for a bigger crowd.

    Ingredients

    For The Pineapple Mixture

    To make the pineapple mixture, you will need fresh pineapple pulp and sugar.

    To make pineapple pulp, pulse chopped fresh pineapple in a blender until a smooth pulp is made.

    Make sure that the pineapple is on the sweeter side, otherwise, it won’t taste great in the basundi.

    For The Basundi

    You will need whole milk (full-fat milk), saffron strands, sugar, nutmeg powder, ground cardamom, chironji, nuts, and dried rose petals.

    To make a vegan version, you can replace dairy milk with any plant-based milk like almond milk, coconut milk, or soy milk.

    Adjust the sugar as per your taste and preference.

    Nuts (almonds, cashews, and pistachios) and chironji will add a nice bite to the soft and creamy basundi.

    Use good quality saffron for a rich flavor and a beautiful yellow orangish hue.

    Frequently Asked Questions

    Why is my pineapple basundi bitter?

    Pineapple contains an enzyme called bromelain which reacts with dairy products and makes the milk bitter. If you add pineapple directly to basundi, then it can turn bitter in a few minutes. This can be avoided by cooking the pineapple and my recipe exactly does that.
    Canned pineapple also doesn’t turn bitter as they are cooked before canning but I really do not encourage the use of canned pineapple as their taste is very different from the fresh ones and that can result in very unappetizing raita.
    Do not use raw pineapples even for garnishing.

    Storage Suggestions

    Pineapple Basundi will last in the fridge for 3-4 days when stored in a clean and dry air-tight container. It tastes best when served chilled but if you like it warm, then heat it up in a microwave or pan.

    You Might Also Like

    • Holud Mishti Pulao (Bengali Sweet Polao)
    • Kesar Makhana Phirni
    • Paan Panna Cotta
    • Orange Kheer (Bengali Komola Kheer)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.

    Pineapple Basundi Recipe

    Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Author: Neha Mathur

    Ingredients 

    For The Pineapple Mixture

    • 1 cup chopped fresh pineapple pulp
    • 1 tablespoon sugar

    For The Basundi

    • 1-½ litres whole milk (full fat milk)
    • 15-20 saffron strands
    • ¼ cup granulated sugar (adjust according to taste)
    • ⅛ teaspoon ground nutmeg
    • ½ teaspoon ground cardamom
    • 2 tablespoons chironji (charoli)
    • 2 tablespoons slivered dried nuts (I used a mix of almonds, cashew nuts and pistachios + more for garnishing)
    • ½ teaspoon dried rose petals (for garnishing)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Pineapple Mixture

    • Add pineapple pulp and sugar to a pan and cook for 4-5 minutes on medium tea.
    • Remove the pan from the heat and cool completely.

    Make The Basundi

    • Add milk and 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 the milk comes to a boil. Stir continuously 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. Cook for 30-40 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.
    • 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.
    • Cool the basundi completely.
    • Add the cooled pineapple mixture to the cooled and mix well. Chill for a few hours.
    • Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.
    • Serve chilled.

    Notes

    Make sure that the pineapple is on the sweeter side, otherwise, it won’t taste great in the basundi.
    To make pineapple pulp, pulse chopped fresh pineapple in a blender until a smooth pulp is made.
    To make a vegan version, you can replace dairy milk with any plant-based milk like almond milk, coconut milk, or soy milk.
    Adjust the sugar as per your taste and preference.
    Do not use raw pineapples even for garnishing otherwise it may turn the basundi bitter.
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Peanut Coriander Chutney
    Egg Butter Masala (Egg Makhani) »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog