Basundi is a rich and creamy Indian milk dessert made by slowly simmering full-fat milk until thick and luscious. Flavored with cardamom and saffron, basundi is traditionally prepared during festivals, weddings, and special occasions across India, including Maharashtra, Gujarat, and South Indian homes. Served warm or chilled, this classic sweet is loved for its melt-in-the-mouth texture and nutty garnish. Below is a step-by-step basundi recipe with pictures to help you make it perfectly at home.
While the recipe is simple and requires just a few ingredients, the secret lies in patience and attention to detail. The slow cooking process allows the milk to thicken, enhancing its flavor and creamy texture. Whether you’re preparing it for Diwali, Navratri, or just a special treat, this traditional Basundi recipe is sure to win hearts.
Pro Tips for Perfect Basundi
1. Use Full-Fat Milk:
• Full-fat milk is essential for a rich and creamy texture. Skimmed or low-fat milk may not yield the same results.
2. Stir Constantly:
• To prevent the milk from burning or sticking to the bottom of the pan, stir it regularly while scraping the sides to incorporate the thickened layer back into the milk.
3. Add Sugar at the Right Time:
• Add sugar only after the milk has thickened to prevent it from curdling.
4. Flavor Enhancements:
• A pinch of saffron dissolved in warm milk adds a luxurious aroma and a beautiful golden hue. You can also add crushed cardamom for an authentic touch.
5. Chill Before Serving:
• Basundi tastes best when chilled for a few hours. Garnish with nuts just before serving for added crunch and visual appeal.
Basundi may require a little extra time and patience, but the creamy, decadent dessert you get in the end is worth every effort. Its rich flavors, nutty toppings, and melt-in-your-mouth texture make it a perfect choice for festive occasions or whenever you crave something special. Try this simple yet luxurious recipe and watch it become a family favourite!
If you enjoy traditional Indian sweets, you may also like this protein ladoo recipe for a healthy option or the classic kaju katli sweet often prepared during festivals.
Ingredients
Full fat milk -2 litres
Sugar -1/4 -1/2 cup( according your taste )
Saffron -few strings soaked in 1 tsp warm milk
Pista ,badam,cashews -1/4 cup (broken)
Cardamom powder -1/4 tsp
Method
👉In a heavy bottom nonstick pan add milk and allow it to boil in medium flame.Keep stirring to prevent the cream or milk solids from sticking to the bottom and sides.
👉Once the milk reduces to quarter( it takes around 40 minutes )of its quantity add in the sugar,cardamom powder,saffron soaked in milk and nuts mix well .
👉Continue to cook for few more minutes until all the water from the milk is evaporated and the mixture thickens a bit.
👉Continue to cook for few more minutes until all the water from the milk is evaporated and the mixture thickens a bit.
👉Remove from fire .
👉Serve chilled, garnished with nuts and saffron strings.
Preparation Time -45 mins
Serves -4-6