Pineapple Basundi

5 from 1 vote

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.

Try my classic Basundi, Sitaphal Basundi, and Mango Basundi, if you are looking for other variations.

Pineapple basundi served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Pineapple Basundi

Pineapple Basundi is a classic basundi (an Indian dessert made by reducing milk) flavored with fresh pineapple pulp.

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

Ingredients

For The Pineapple Mixture

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

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

Make sure 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 (optional), sugar, nutmeg powder, ground cardamom, chironji, nuts, and dried rose petals.

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

How To Make Pineapple Basundi

Make The Pineapple Mixture

Add 1 cup pineapple pulp and 1 tablespoon granulated white sugar to a pan and cook for 4-5 minutes on medium heat.

Remove the pan from the heat and cool completely.

Pineapple pulp and sugar added to a pan.
Cooked pineapple.

Make The Basundi

Add 1 and ½ liters of whole milk and 15-20 saffron strands to a non-stick, heavy-bottomed, wide pan.

Note – Choosing a wide pan makes the cooking process a little faster.

Milk and saffron strands added to a pan.

Heat on medium-high heat until the milk comes to a boil. Stir continuously while heating to avoid the milk scorching at the pan’s bottom.

Once the milk comes to a boil, reduce the heat to medium. Cook for 30-40 minutes 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 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 cooking other things. 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 the following ingredients to the pan and cook for 3-4 minutes until the sugar is dissolved.

  • ¼ cup granulated white sugar
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
Sugar, nutmeg powder and cardamom powder added to the pan.

Check for sugar and add more if required. Cook for another minute.

Stir in 2 tablespoon chironji and 2 tablespoon slivered mixed nuts.

Chironji and slivered nuts added to the pan.

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, pass it through a fine-mesh strainer before adding chironji and nuts (I used a mix of almonds, cashew nuts, and pistachios).

Cool the basundi completely.

Add the cooled pineapple mixture to the cooled and mix well. Chill for a few hours.

Pineapple mixture added to cooled basundi.

Transfer the basundi to serving cups or bowls and garnish with more slivered nuts and dry rose petals.

Serve chilled.

Ready pineapple basundi.

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, 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 it is cooked before canning, but I do not encourage the use of canned pineapple as its taste is very different from the fresh ones, and that can result in very unappetizing raita.
Do not use raw pineapples, even for garnishing.

You Might Also Like

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.
5 from 1 vote

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.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

For The Pineapple Mixture

  • 1 cup chopped fresh pineapple pulp
  • 1 tablespoon white granulated sugar

For The Basundi

  • 1 and ½ liters whole milk (full fat milk)
  • 15-20 saffron strands (optional)
  • ¼ cup granulated sugar (adjust according to taste)
  • teaspoon ground nutmeg (jaiphal powder)
  • ½ teaspoon ground cardamom (hari elaichi)
  • 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)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Make The Pineapple Mixture

  • Add pineapple pulp and sugar to a pan and cook for 4-5 minutes on medium heat.
  • 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 minutes 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.

Video

YouTube video

Notes

Make sure that the pineapple is on the sweeter side. Otherwise, it won’t taste great in the band.
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, such as almond, coconut, 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.

Nutrition

Calories: 159kcal, Carbohydrates: 27g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 50mg, Potassium: 245mg, Fiber: 1g, Sugar: 26g, Vitamin A: 234IU, Vitamin C: 20mg, Calcium: 165mg, Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

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

Recipe Rating