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    Home » Recipes » Dessert Recipes

    Basundi | Homemade Basundi Recipe

    Published: Sep 8, 2023 · Modified: Apr 27, 2024 by Ramya · 3 Comments

    38 shares
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    Learn how to make Basundi recipe with detailed step by step pictures. Homemade Basundi sweet recipe – rich, creamy and so decadent! It is perfect for any celebration, festivity or simply as a dessert.

    Best Basundi Recipe

    Basundi is a rich & creamy milk-based dessert that is popular all over India. Traditionally, full-fat milk is boiled and cooked on a very slow flame in a huge heavy pan until it thickens and reduces to half the quantity. As milk creams and forms a thick skin over the top & edges, it is gently mixed in – making sure basundi sweet is creamy & decadent. This is one of the most indulgent sweets, that does not require many ingredients. Patience is the key and continuously stirring milk to avoid it from burning along the edges or at the bottom.

    Jump to:
    • Ingredients
    • Step by Step Instructions
    • Recipe Notes
    • Top Tip
    • Substitutions & Variations
    • Storage & Serving Suggestions
    • More Sweet Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Full Fat Milk is the main ingredients for making Basundi sweet. For optimal and best results, it is recommended not to use skim, low-fat or toned milk. The higher the fat content in the milk, the better the results are.

    Sugar is added very minimally to sweeten the cooked milk. As milk is cooked slowly over a longer period, it attains a natural sweetness and doesn’t require a lot of added sugars.

    Saffron Strands are used to flavor the milk and to give a beautiful yellowish hue to the basundhi.

    Cardamom Powder is used as the main flavoring ingredient, and is cooked along with the milk.

    Slivers of Almonds & Pistachios add richness & texture to the dessert, also used as a garnish.

    For full list of ingredients and exact measurements, check the recipe below.

    Easy Basundi Recipe

    Step by Step Instructions

    In a heavy bottomed large kadai/pan add 1 liter of full-cream milk. Boil the milk on medium-high flame until it is cooked.

    Reduce the flame to medium-low and continue cooking the milk as the cream starts forming on the top.

    Stir the milk continuously to avoid burning at the bottom or at the sides. Keep scrapping the sides and the bottom to add the cream back to the milk.

    Now add a large pinch of saffron strands along with ¼ teaspoon cardamom powder. Mix well.

    Slowly, the color of the milk begins to change and it should also start getting thick. Continue to stir frequently and scrap the edges to add the milk solids back into the milk.

    As the milk is reduced to half the original quantity and has thickened enough with layers of milk solids.

    Add 2 tablespoon sugar. Mix well.

    The milk can get diluted a little with the addition of sugar, continue to cook on low flame for another 5-10 minutes.

    Add 2 tablespoon each of slivered almonds and pistachios. Mix well, cook for 5 more minutes.

    The basundi will be flowy at first and on cooling down, it thickens enough with chunky creamy milk solids through out.

    Serve it warm or chilled. Refrigerate for upto 3 days in an airtight container.

    How to make Basundi

    Recipe Notes

    • Adjust the amount of sugar depending on sweetness preference. You can add upto ¼ cup (3 tbsp) sugar if you prefer a sweeter basundi.
    • Optionally, â…› teaspoon Nutmeg Powder can also be added for additional flavor.

    Top Tip

    It is must to use full-cream milk for best results – the basundi will turn out creamy and rich as it should be. With toned or skimmed or low-fat milk, basundi does not yield enough quantity and not have the richness.

    Do not leave the milk unattended at any point during the making of basundi. If you leave away the milk solids from the sides, they caramelize way too quickly spoiling the sweet. Make sure the milk is stirred at regular and frequent intervals.

    Using a heavy, wider pan is essential to evenly cook the milk and to get creamy milk solids. If the pan is too narrow, it takes way longer to cook the milk to the right consistency.

    Always cook the basundi on low flame for longer period, for guaranteed best results. The longer the milk cooks, the better the sweet turns out.

    How to Make Basundi Recipe

    Substitutions & Variations

    It is optional to use slivers of almonds and pistachios, although they add a great texture and richness to the basundhi.

    If you prefer a smoother, creamier version of basundi you can run it through the sieve to dissolve any milk solids. We prefer a chunkier basundi with layers of milk solids, so this recipe works out well.

    Homemade Basundi Recipe

    Storage & Serving Suggestions

    Basundi should be served either warm or chilled. It can be stored in refrigerator for up to 3 days when stored in an airtight container. Personally, I feel that the saffron flavor gets absorbed into the milk on resting and enhances the overall taste too! It works the best as a make-ahead dessert for dinner parties, and can be served chilled.

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    I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    📖 Recipe

    Basundi Recipe

    Basundi | Homemade Basundi Recipe

    Ramya
    Learn how to make Basundi recipe with detailed step by step pictures. Homemade Basundi sweet recipe – rich, creamy and so decadent! It is perfect for any celebration, festivity or simply as a dessert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course Sweets
    Cuisine Indian
    Servings 4 people
    Calories 229 kcal

    Equipment

    • Heavy Bottomed Wide Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 litre Full Cream Milk
    • 2 tablespoon Sugar
    • Large Pinch Saffron Strands
    • ¼ teaspoon Cardamom Powder
    • 2 tablespoon Almonds Slivered
    • 2 tablespoon Pistachios Slivered
    Prevent your screen from going dark

    Instructions
     

    • In a heavy bottomed large kadai/pan add 1 litre of full-cream milk. Boil the milk on medium-high flame until it is cooked.
    • Reduce the flame to medium-low and continue cooking the milk as the cream starts forming on the top.
    • Stir the milk continuously to avoid burning at the bottom or at the sides. Keep scrapping the sides and the bottom to add the cream back to the milk.
    • Now add a large pinch of saffron strands along with ¼ teaspoon cardamom powder. Mix well.
    • Slowly, the color of the milk begins to change and it should also start getting thick. Continue to stir frequently and scrap the edges to add the milk solids back into the milk.
    • As the milk is reduced to half the original quantity and has thickened enough with layers of milk solids, add 2 tablespoon sugar. Mix well.
    • The milk can get diluted a little with the addition of sugar, continue to cook on low flame for another 5-10 minutes.
    • Add 2 tablespoon each of slivered almonds and pistachios. Mix well, cook for 5 more minutes.
    • The basundi will be flowy at first and on cooling down, it thickens enough with chunky creamy milk solids through out.
    • Serve it warm or chilled. Refrigerate for upto 3 days in an airtight container.

    Notes

    • Adjust the amount of sugar depending on sweetness preference. You can add upto ¼ cup (3 tbsp) sugar if you prefer a sweeter basundi.
    • Optionally, â…› teaspoon Nutmeg Powder can also be added for additional flavor.

    Nutrition

    Nutrition Facts
    Basundi | Homemade Basundi Recipe
    Amount per Serving
    Calories
    229
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    31
    mg
    10
    %
    Sodium
     
    98
    mg
    4
    %
    Potassium
     
    464
    mg
    13
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    434
    IU
    9
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    335
    mg
    34
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword basundhi recipe, basundi recipe, basundi sweet, how to make basundi recipe
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    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




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    1. Bella

      October 03, 2023 at 12:01 pm

      great one!

      Reply
    2. Nepaliaustralian

      May 30, 2024 at 3:56 am

      5 stars
      Looks delicious

      Reply
      • Ramya

        May 30, 2024 at 9:22 am

        thanks 🙂

        Reply

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