Basundi is an Indian sweet especially popular in Western Indian states of Gujarat and Maharashtra. It is a sweet thickened milk flavoured with cardamom, saffron, nuts and rose water. It is similar to North Indian dessert Rabri, but the difference is that rabri has very hard flaky layers of clotted cream, Basundi is more creamier with a slight fluid consistency.
Basundi is enjoyed by everyone and can be served on special occasions. The flavours of the Basundi would satiate your taste buds. Serve this to your family and guests and you will definitely get compliments. If serving as a dessert then, serve cold however if serving with Pooris (Fried bread), then serve it warm
Here I have shared traditional way of preparing it which does take longer time to prepare. There are instant ways of preparing this dish using milk powder or condensed milk. So if you are in a hurry, you can switch to instant style of preparation
*It’s best to use full fat milk, if using low fat milk then it’s better to use condensed milk as sweetener
**Always use deep bottom vessel to prepare this dish else milk will stick to the bottom of the pan or burn
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Prep Time 5 mins Cook Time: 60 mins Total time: 65 mins
- 1 litre full fat milk
- 1/3 cup Sugar – adjust
- 1/4 teaspoon rose Water
- 1/2 teaspoon Cardamom
- 4 tbsp chopped nuts (almonds, cashews, pistachios)
- 1 generous pinch Saffron
Steps to prepare
- Heat milk in deep bottom vessel
- Bring milk to boil stirring occasionally
- Take out 3-4 tbsp milk in a bowl. Add saffron and soak in milk. Keep this aside
- Cook milk until it is reduced to half over low heat. Do keep stirring in between to prevent milk from sticking to bottom of the pan
- Keep scraping the sides while milk is cooking
- Add saffron milk, sugar, cardamom and mix well.
- Bring milk to boil.
- Reduce the heat to low , cook for another 5-6 minutes until it thickens
- Allow to cool to room temperature.
- Blend basundi for better creamy texture. This is optional step
- You can serve Basundi warm but it tastes best when served cold
- Chill until ready to serve
- Just before serving, garnish with nuts. You can always add nuts directly to basundi and mix before cooling it.
- Serve cold