Basundi is a famous traditional Indian dessert mostly made in the states of Gujarat and Maharashtra. It is basically thickened milk flavored with cardamom and rose water. A lot of variations of this dessert can be made by giving it a new twist each time. Mangoes being in the season are my current favorite and I try to use them in different ways while cooking and baking. Tried this Mango Basundi today and it came out superb. The combination of thickened milk and mango puree with a crunch from the dry fruits are perfect for a dessert. And I absolutely love the way the creaminess of the milk blends with the royal taste of mangoes. Surprisingly, the sprinkle of dry fruits also in a way elevates the fruitiness of mango and Mango Basundi turns to be the classic dessert that soothes your taste buds after a heavy meal.
Also, I have usually observed that by adding mango to any dessert, it not only becomes tastier but it even looks more royal. That is the reason why people love eating Mango Sandesh and Kesar Aam Srikhand so much! Even a small bowl of Mango Basundi often makes my friends rejoice. Do read the easy recipe of Mango Basundi that I have just shared!
Mango Basundi
Mango Basundi
Mango Basundi / Thickened milk flavored with Mangoes
Prep time
Cook time
Total time
Author: Neha
Recipe type: Dessert
Cuisine: Indian
Serves: 6
Ingredients
Instructions
- Put the milk in a heavy bottom pan.
- Heat till it comes to a boil.
- Take 2 tbsp milk from it in a bowl.
- Add saffron and keep aside.
- Simmer the heat and let the milk thicken for almost 2 hours.
- Keep stirring in between.
- When the milk is reduced to ⅓ rd, add saffron soaked in milk, cardamom powder and sugar.
- Cook for another 2-3 minutes.
- Remove from heat and cool completely.
- Add mango puree and slivered nuts.
- Chill for a few hours before serving..
Notes:
Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
The consistency of basundi is like that of condensed milk.
If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture.
Do not blend when the basundi is cold otherwise butter may separate.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
As always you are rocking with those fabulous clicks and basundi with mango is tempting me dear 🙂 pass me one glass !!
Super yummy!
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.
I just tried the basundi.. its toooo yummy.. i dint use a cream milk.. i used a normal one..stil it turned to b perfct.. really happy..???
Thnx a lot for trying Gauri. Keep trying other recipes and do leave your feedback.