Pineapple Basundi Recipe
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Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for special occasions and festivals. Here is how to make it.
Try my classic Basundi, Sitaphal Basundi, and Mango Basundi, if you are looking for other variations.
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Table of Contents
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 smooth.
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 create a vegan version, you can substitute dairy milk with plant-based milks like almond, coconut, or soy.
Adjust the sugar as per your taste and preference.
Nuts (such as almonds, cashews, and pistachios) and chironji will add a nice bite to the soft and creamy basundi.
Use high-quality saffron for a rich flavor and a vibrant, yellow-orange hue.
How To Make Pineapple Basundi
Make The Pineapple Mixture
Step 1: Add 1 cup of pineapple pulp and 1 tablespoon of granulated white sugar to a pan and cook over medium heat for 4-5 minutes.
Step 2: Remove the pan from the heat and cool completely.
Make The Basundi
Step 3: Add 1.5 liters of whole milk and 15-20 saffron strands to a non-stick, heavy-bottomed, wide pan.
Note – Choosing a wide pan speeds up the cooking process.
Step 4: Heat on medium-high heat until the milk comes to a boil. Stir continuously while heating to prevent the milk from scorching at the bottom of the pan.
Step 5: Once the milk comes to a boil, reduce the heat to medium. Cook for 30-40 minutes, until the sauce has reduced to more than half and thickened, becoming 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 pineapple basundi is like a thin custard.
Tip – I suggest making it while you are cooking other things. It will cook on the side, so you will not have to stand to stir it.
Step 6: Once the milk is thick and creamy, add the following ingredients to the pan and cook for 3-4 minutes, until the sugar dissolves.
- ¼ cup granulated white sugar
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
Step 7: Check for sugar and add more if required. Cook for another minute.
Step 8: Stir in 2 tablespoons of chironji and 2 tablespoons of slivered mixed nuts.
Step 9: Remove the pan from the heat and cover it to prevent a cream layer from forming 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).
Step 10: Allow the basundi to cool completely.
Step 11: Add the cooled pineapple mixture to the cooled and mix well. Chill for a few hours.
Step 12: Transfer the pineapple basundi to serving cups or bowls, and garnish with additional slivered nuts and dried rose petals. Serve chilled.
Pineapple Basundi FAQs
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. However, I do not encourage the use of canned pineapple, as its taste is very different from that of fresh pineapple, which can result in a very unappetizing raita.
Do not use raw pineapples, even for garnishing.
Pineapple basundi can be stored in an airtight container for up to 2 days. Do not freeze it, as the texture may change when thawed.
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Pineapple Basundi Recipe
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)
- ⅛ 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)
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.