Basundi is an Indian sweet, primarily popular in Gujarat, Maharashtra, and some parts of South India. Making this dessert requires only a few ingredients, and it is a fairly straightforward recipe. Our Latest Videos
About Basundi
Being a Gujarati, I have grown up with this delicious and creamy dessert. My mom often made Basundi when guests came over for lunch or for our family’s Sunday special meal. Also, you can find Basundi on the menu of wedding ceremonies. And we also make this dairy-based dessert during various Indian festivals. I often make Basundi as we love milk-based Indian desserts; more desserts like this are Rice Kheer, Carrot Kheer, and Paneer Kheer. Here I am sharing a traditional Gujarati Basundi recipe, where milk is cooked until it reduces significantly and becomes thick and rich. Then it is sweetened with sugar, flavored with saffron and cardamom, and topped with chopped nuts. If you like to make an instant Basundi, you can make it with milk and condensed milk.
Why You Will Love Basundi
Easy but Excellent Recipe Only Requires Two Main Ingredients Traditional Indian Dessert Creamy, Rich, Luscious, and Decadent A Dessert For All Ages
Ingredients
Step-by-Step Directions
Take the milk and cream (if using) into a wide and thick-bottomed pan or pot. Add saffron strands. On medium heat, bring milk to a boil. Keep stirring the milk regularly to prevent it from sticking to the bottom.
Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half. Make sure to keep stirring at regular intervals, and don’t let the cream (Malai) layer form on top of the milk. Also, keep scraping the sides of the pan, and stir any milk solids back into the milk.
Add sugar, cardamom, and nuts once the milk is thickened and you have achieved the right consistency. Mix well, taste, and adjust the sugar if you need to. Continue cooking for 5 minutes, and turn off the heat. Cover the pan and set it aside to cool completely.
Then chill the Basundi for at least 2-3 hours, then pour into a serving bowl and garnish it with more nuts and rose petals. You can also serve the Basundi hot or warm if you like.
Serving Suggestions
You can serve Basundi on its own after a meal or in a feast Thali. I love chilled Basundi, but you can also serve it hot or warm if you like. Basundi Poori is a fantastic combination and is popular during festivals and weddings. You can also consume Basundi during the fasting days like Navratri.
Storing Suggestions
Basundi keeps well in the refrigerator for 3-4 days. Once it is cooled completely, store it in an airtight container and place it in the fridge.
Helpful Tips
Milk: Use only full-fat or whole milk to make creamy and rich Basundi. Cream: If you use milk with 5-6% fat, skip adding cream. Here in Canada, whole milk comes with 3.25% fat, so I like to add either half and half cream or heavy cream to make the Basundi creamier and luscious. Sugar: Add sugar as per your sweet preference. Initially, add ½ cup of sugar, taste, and add more sugar if you need to. Cooking: Use a heavy-bottomed and wide pan or pot for cooking milk. That way, there will be less chance of sticking milk to the bottom. Once the milk comes to a boil, gently simmer the milk on low-medium heat for the best Basundi texture. While cooking the milk, keep stirring frequently, and don’t let the cream layer form on top of the milk. Spices: I highly recommend adding ground cardamom. However, if you want, you can skip adding saffron. You can add a pinch of nutmeg powder other than cardamom if you like. Nuts: I have added almonds and pistachios, but you can add your choice of nuts. Scaling: This recipe can easily be halved or doubled as per the requirements.
What is Difference Between Basundi and Rabri (Rabdi)?
The ingredients for Basundi and Rabri are almost the same, but the cooking method, texture, and consistency are different. Basundi is popular in western parts of India, while Rabri is more famous in northern parts of India. While Rabri is very thick and pudding-like, Basundi is thinner with a smooth consistency.
More Delicious Desserts
You May Like More Indian Sweets
Ricotta Cheese Peda / Kesar Peda with Ricotta Cheese Burfi Recipe / Mawa Burfi / Khoya Barfi Milk Peda / Kesar Malai Peda Sandesh – Bengali Sweet Recipe Kalakand / Easy Kalakand Recipe
