Mango Basundi Recipe

4.25 from 4 votes

Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.

Prep Time5

Cook Time40

Cooling Time20

Total Time1 5

Course: Dessert

Cuisine: Indian, Maharashtrian

Diet: Gluten Free, Vegetarian

Servings: people

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

Add milk and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.

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.

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.