To me basundi always reminds me of my childhood days spent with my grandfather. He goes crazy after sweets and I have taken his genes completely when it comes to sweets. I have been with him to rotary meetings so many times and we used to wait for the dessert part, once they served basundi and that was the best basundi I’ve every tasted till now, the taste still lingers. With years passing now that I can make basundi at home and enjoy, I recollected all these memories while sipping the dessert.
About Basundi
Basundi is a rich Indian dessert made with whole milk, sugar flavored with cardamom, saffron and garnished with nuts. Basically is is thickened sweet milk flavored with warm spices along with nuts. It is more popular in Maharashtra and Gujarat. Basundi takes time and effort but worth it. It takes around 45 minutes for 1 liter milk to get reduced so meanwhile you can finish the cooking in parallel. This can be made for any festivals or occasions to make it more special.
Basundi Video
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Badam Kheer Rabdi Badam Milk Masala Milk Saffron Milk
Basundi Ingredients
Milk – Use full cream milk either farm fresh or packaged milk. Sugar – White granulated sugar is the best to use for basundi. Nuts – Cashews, pistachios and almonds are used. You can even use chironji nuts if you like. Flavoring – Cardamom powder, nutmeg powder and saffron is used for flavoring the milk. Adding nutmeg powder is optional.
How to make Basundi Step by Step
1.Add 1 liter milk to a pan. Make sure it is heavy bottomed pan as we need to cook for a long time. 2.Let it come to a boil. 3.Give a quick and let it simmer in low flame. 4.Cream will start forming on the top, spoon it into the milk. Simmer and repeat. 5.Once it is reduced a bit add few strands of saffron and 1/4 teaspoon cardamom powder to it. 6.Now add 1 tablespoon hot milk to a very tiny saffron in a bowl, crush it well with your fingers and add it to hot boiling milk. Crushing and adding gives more color. 7.Simmer until it reduces to little less than half. 8.Add 1/4 cup sugar to it. 9.Add 1 tablespoon cashews, 1 tablespoon pistachios and 1 tablespoon almonds. You can add extra while garnish too. 10.Add a tiny pinch of grated nutmeg. 11.Mix it well and simmer until more thick and creamy. 12.Once it is thick, creamy yet in flowing consistency switch off as it thickens with time so switch off accordingly. Refrigerate for an hour and serve chilled. You can serve it warm too.
Expert Tips
Use a thick bottomed kadai so that it does not burn at the bottom. Simmer in low flame, collect the cream and add to milk to make it more thick and creamy. Keep stirring the mixture to avoid burning at the bottom. Add chironji nuts for a authentic taste. Place a wooden ladle across the pan to avoid overflowing. You can even soak almonds, pista peel the skin and add it. The addition of condensed milk gives a nice flavor and richness to basundi. You can add 1 tablespoon chiroli nuts if you like. Make sure to scrap the sides which will make basundi thick and give a great creamy texture.
Serving & Storage
Basundi can be served hot or cold depending on your preferences. Refrigerate & it keeps well for 2-3 days.
1.How can I make quick basundi?
You can make quick basundi by mixing 2 cups milk with 1/2 cup condensed milk and heating it. This will make milk thick quickly, proceed with other steps as mentioned.
2.What is the difference between rabdi and basundi?
Rabdi is more thick like pudding in consistency but basundi is more smooth and slightly in flowing consistency.
3.What can I replace with white sugar?
You can replace white sugar with brown sugar or cane sugar. Do not use jaggery as it will curdle milk when simmered for a long time. If you have any more questions about this Basundi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Basundi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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