Mango Basundi Recipe
Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
Here are some more Indian desserts that you may like: Muskmelon Sago Pudding, Strawberry Rabdi, Double Ka Meetha, Sabudana Kheer, and Mango Phirni.
About Mango Basundi
Mango Basundi is a fruity twist on the classic Basundi recipe (reduced-milk dessert). It is made by adding ripe mango pulp to reduced milk and flavoring it with cardamom and saffron.
Serve this delicious dessert after meals on festivals and special occasions, or enjoy it on vrat days (Hindu fasting days) like Navratri, Shivratri, or Janmashtami.
Ingredients
Milk – Use whole milk (full-fat milk) for a creamy texture. You can use almond milk or any other plant-based milk for a vegan version.
Mangoes – Use any sweet and juicy mango variety. Alphonso, Kesar, Dussehari, etc., are some of my favorites.
This recipe can also be made using mango puree or frozen mangoes. Check out my recipe for making mango pulp at home, which you can use year-round to make yummy recipes.
Cardamom Powder – Flavor the Basundi with ground cardamom (hari elaichi powder). You can also replace it with ground nutmeg (jaiphal powder).
Saffron – Use high-quality saffron for a rich flavor and a vibrant, yellow-orange hue.
Sugar – Adjust according to your taste.
Dried Nuts – Add slivered almonds, unsalted pistachios, and cashew nuts for a lovely crunch.
How To Make Mango Basundi Recipe – Step By Step
Step 1: Add 1.5 liters of whole milk (full-fat 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.
Step 2: Heat on medium-high heat until it comes to a boil. Keep stirring continuously while heating to prevent the milk from scorching at the pan’s bottom.
Step 3: Once the milk comes to a boil, reduce the heat to medium. Cook for 25-30 minutes, or until it has reduced by half.
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 similar to that of 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.
Step 4: 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 white granulated sugar
- ½ teaspoon ground cardamom
- ¼ cup slivered nuts
Step 5: Remove the pan from the heat and cover it with a lid to prevent the formation of a cream layer on top.
Cool until the basundi comes to room temperature.
Step 6: Stir in 1 cup of mango puree and chill the mango-flavored basundi for 3-4 hours.
Step 7: Transfer the basundi to serving cups or bowls and garnish with chopped mangoes, more slivered nuts, and dry rose petals.
Step 8: Serve chilled.
Storage Suggestions
Mango Basundi can be stored in an airtight container in the refrigerator for 3-4 days.
You can also freeze it for up to 3 months in a freezer-safe container. Thaw and serve.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Mango Basundi Recipe
Ingredients
- 1 and ½ liters whole milk (full-fat milk)
- 1 pinch saffron strands
- ¼ cup granulated white sugar (adjust the sugar according to your taste)
- ½ teaspoon ground cardamom (hari elaichi powder)
- ¼ cup slivered dried nuts (I used a mix of almonds, unsalted pistachios and cashew nuts)
- 1 cup mango puree
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 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 25-30 minutes until it is reduced to half.
- 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 sugar, cardamom, and nuts to the pan and cook for 3-4 minutes until the sugar is dissolved.
- Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
- Cool until the basundi comes to room temperature.
- Stir in the mango puree and chill the mango basundi for 3-4 hours.
- Transfer the basundi to serving cups or bowls and garnish with chopped mangoes, more slivered nuts, and dry rose petals.
- Serve chilled.
Thanks for sharing the mango basundi recipe, i had been hunting for this for a very long time
Thanks again
Do try it Sheetal. I am sure you will love it.
Super yummy!
As always you are rocking with those fabulous clicks and basundi with mango is tempting me dear 🙂 pass me one glass !!