Basundi is a traditional dessert from Western India, particularly popular in states like Gujarat, Maharashtra, and Karnataka.
It consists of sweetened whole milk slowly reduced to a creamy consistency, enriched with aromatic spices like cardamom and saffron, and garnished with nuts.
The slow cooking method involves several hours of cooking. The following recipe is the faster version, with the addition of sweetened condensed milk to speed up the thickening process.
Often prepared during festivals like Diwali and Holi.
It is traditionally served with puri (fried Indian bread) or consumed as a dessert at the end of a meal.
The consistency of Basundi is more fluid compared to Rabri, another milk-based dessert, which is thicker and denser.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 4 1/4 cups whole milk
- 3/4 cup sweetened condensed milk
- to taste ground cardamom
- 6 strands saffron
- to taste nuts (for garnish)
Steps
In a pot, mix the whole milk and condensed milk.
Bring to a boil over medium heat, stirring frequently.
Reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
Add the ground cardamom and saffron strands. Mix well.
Turn off the heat and let it cool.
Garnish with sliced nuts and serve cold or at room temperature.
FAQ (Frequently Asked Questions)
What is the traditional (slow) Basundi recipe?
Ingredients:
8 1/2 cups of whole milk
1/2 cup of sugar
1/4 teaspoon of ground cardamom
5-6 strands of saffron
2 tablespoons of sliced almonds
2 tablespoons of sliced pistachios
Procedure:
In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring frequently to prevent sticking.
Reduce the heat and let it simmer, stirring occasionally and scraping the sides of the pot to reincorporate the cream that forms.
Continue cooking until the milk reduces to about half its initial volume, achieving a creamy consistency (about 3 hours).
Add the sugar, ground cardamom, and saffron strands. Mix well and cook for another 5-10 minutes.
Turn off the heat and let it cool.
Once cooled, garnish with sliced nuts.
Serve Basundi cold or at room temperature.
