basundi recipe, how to make basundi recipe

basundi recipe with step by step pics. basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits. this milk based delicious dessert is popular in the western part of india, specially in the states maharashtra and gujarat.

basundi recipe, basundi

how is basundi made

generally milk is reduced on a low flame till it becomes thick. the consistency is not thick like that of rabri, but more fluid and flowing. this recipe of mine is a quick one and does not ask you to simmer the milk for hours. in about 20 to 25 minutes the basundi will be ready.

sweetened condensed milk makes the work easy and you just need to simmer the milk for some minutes. the quantity of this recipe serves 7 to 8 people. so good enough for occasions like navratri, dussehra or diwali, when you want to spend more time with your family and less time in the kitchen. you can also make the recipe with unsweetened condensed milk and then add sugar as per your taste.

by the way, i had made this basundi on the fifth day of ganesh chaturthi festival. we did have a small pooja at home on the first day of ganesh chaturthi. did prepared naivedya for lord ganesha but did not take pics.

basundi can be served hot, warm or chilled. if serving with pooris, then serve the basundi hot or warm.

few more sweets recipes for you!

basundi recipe

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course:sweets
Cuisine:indian
Servings (change the number to scale):7 to 8
4.75 from 12 votes
basundi recipe
this basundi recipe is a quick and easy recipe of sweet thickened milk flavored with cardamom and dry fruits.

INGREDIENTS FOR basundi recipe

(1 CUP = 250 ML)
  • 400 grams sweetened condensed milk OR 1 tin ( i used amul mithai mate)
  • 4 to 5 cups full fat milk OR 1 to 1.25 litres full fat milk ( you can adjust the amount of milk from 4 cups to 5 cups or more depending on the sweetness of the condensed milk. add the amount of milk as per your taste.)
  • 5 green cardamoms (choti elaichi) - powdered in a mortar-pestle,
  • 12 to 15 cashews, chopped (kaju)
  • 12 to 15 pistachios, chopped (pista)
  • 12 to 15 almonds, chopped (badam)
  • 7 to 8 strands of saffron (kesar)
  • a generous pinch of nutmeg powder (jaiphal powder)
  • a few strands of saffron for garnish

HOW TO MAKE basundi recipe

  • add milk and condensed milk in a thick bottomed saucepan or kadai. stir and mix well.
  • the amount of milk to be added depends on the sweetness of the condensed milk. so for one tin of condensed milk, you can add up to 4 to 5 cups of milk or more. add the amount of milk as per your taste. taste this mixture and if its too sweet, then add more milk. also keep in mind the mixture thickens while cooking, so add the milk accordingly.
  • heat this mixture on a low flame and bring to a gentle boil. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom.
  • the basundi mixture would begin to thicken.
  • scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame.
  • add nutmeg powder, chopped dry fruits, cardamom powder and saffron.
  • chopped dry fruits, cardamom powder and saffron.
  • stir and simmer basundi for a minute.
  • serve basundi hot, warm or chilled garnished with some saffron strands.
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how to make basundi recipe

1. add milk (4 to 5 cups full fat milk or 1 to 1.25 litres full fat milk) in a thick bottomed sauce pan or kadai.

add milk and condensed milk - making basundi

2. then add 400 grams sweetened condensed milk. the amount of milk to be added depends on the sweetness of the condensed milk. so for one tin of condensed milk, you can add up to 4 to 5 cups of milk or more. add the amount of milk as per your taste. taste this mixture and if its too sweet, then add more milk. also keep in mind the mixture thickens while cooking, so add the milk accordingly.

keep basundi mixture on stove top

3. stir and mix well. keep this mixture on the stove top on a low flame.

boil milk mixture to make basundi

4. stir often and bring this mixture to a gentle boil on a low to medium flame. keep on stirring at intervals so that the mixture does not get browned or burnt from the bottom.

boil basundi mixture

5. the basundi mixture would begin to thicken. keep on stirring often.

basundi mixture

6. scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame.

making basundi mixture

7. then add a generous pinch of nutmeg powder.

add nutmeg powder to basundi mixture

8. add chopped dry fruits (12 to 15 chopped cashews, 12 to 15 chopped pistachios and 12 to 15 chopped almonds), cardamom powder (5 cardamoms, powdered in a mortar-pestle) and a few strands of saffron/kesar.

add dry fruits to basundi mixture

9. stir and simmer basundi for a minute.

simmer basundi for a minute

10. serve basundi hot, warm or chilled garnished with some saffron strands.

basundi recipe, basundi


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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68 comments/reviews

  1. Hi, I tried basundhi today. Although, it has come out well, it is little bit more sweet. Is there any way to reduce sweetness? Can I add more milk ?

    • sheetal, unfortunately i am unable to help you as i have less knowledge about diabetes and what can be substituted in place of sugar. i do not want to give you any incorrect information. i would suggest its best to take advice from a practicing doctor or a physician or a dietician.

  2. Hello Dassana and Amit,
    I tried this recipe today and it turned out delicious. Just like my mom’s which takes her hours to prepare the traditional way. I like that it’s super quick without wastage of time and gas and minimal effort. Thanks for taking so much time and effort for us readers.5 stars

  3. hi… I want to make basundi and I have travel and want to use it for next day… what u suggest to prepare in morning and keep it in fridge or prepare in the evening

    • basundi can get spoiled as its made from milk. just prepare it before you leave. also once the basundi is done, immediately pour the entire content in a steel box/dabba and close with lid. this will make sure that it does not get spoiled fast.

  4. hii dear I always follow your recipe n its really great….I want to know how to make APPLE BASUNDI…if you can get me these recipe than its really great help for me…thank you n keep going well..