Basundi Recipe (Basundi Sweet)
Servings: 4 people
Calories: 250kcal
Basundi (Basundi Sweet) is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.
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Ingredients
- 1-½ liter whole (full-fat) milk
- 1 pinch saffron strands
- 3 tablespoons granulated sugar adjust according to your taste
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- 2 tablespoons chironji (charoli)
- 2 tablespoons slivered nuts (I used a mix of almonds, cashew nuts and pistachios) plus more for garnishing
- ½ teaspoon dried rose petals for garnishing
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 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-low. Cook for 1 to 1-½ hours 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 (I used a mix of almonds, cashew nuts, and pistachios).
- 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.
- Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.
- Serve hot, warm, or chilled.
Notes
Instant Basundi Recipe - Add 200 g sweetened condensed milk and 4 cups of whole (full-fat) milk to a non-stick heavy-bottomed and wide pan. Mix well until the condensed milk is combined well with the milk.
Heat on medium heat until the mixture comes to a gentle boil. Keeps stirring frequently to avoid the mixture from scorching.
Now reduce the heat to low and cook for 20-25 minutes. 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.
Stir in ⅛ teaspoon ground nutmeg and ½ teaspoon ground cardamom and mix well.
Check for the sweetness and add some sugar if needed.
Stir in 2 tablespoon chironji and 2 tablespoon slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).
Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.
Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals. Serve hot, warm, or chilled.
Tips
Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
If making it for a party or a get-together, scale the recipe as per your requirement.
If chironji is not easily available, you can skip it too.
To make a vegan version, replace regular milk with any plant-based milk. I like to use almond milk as it gives a lovely nutty flavor to the dessert. Coconut milk is also a great option.
Nutrition
Calories: 250kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 330mg | Sugar: 22g | Vitamin A: 405IU | Calcium: 283mg | Iron: 1mg