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.
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.
if you are looking for more sweets recipes then do check:
basundi recipe
INGREDIENTS FOR basundi recipe
- 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.
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.
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.
3. stir and mix well. keep this mixture on the stove top on a low flame.
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.
5. the basundi mixture would begin to thicken. keep on stirring often.
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.
7. then add a generous pinch of nutmeg powder.
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.
9. stir and simmer basundi for a minute.
10. serve basundi hot, warm or chilled garnished with some saffron strands.
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 ?
yes archana, you can add more milk to reduce the sweetness.
In case of diabetic patients how to make basundi? Kindly suggest.
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.
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.
thanks trupti 🙂 for positive feedback. glad you liked the basundi recipe.
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.
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..
thanks shipra. apple basundi has been requested by one more reader. will try to add the recipe.
Tried this out today and the result was simply awesome!! The amount of effort that you put into every recipe is so commendable! Keep up the amazing work and I look forward to learning more from you!
thank you much prajakti 🙂
Thanks a lot. The basundi was awesome and quick
thanks khyati.
Dear Dassna
Thank you for the recipes. I tried my hand at making Basundi without condensed milk and I must say, it turned out excellently well. Thanks to your recipe listed here, I had the confidence to try it.
I also tried the eggless Banana Mousse, it turned out excellently well too.
Thanks a lot. God bless you for this excellent, easy and step by step cooking blog.
we are very pleased to know this soni and glad you liked the basundi recipe. thankyou for trying some recipes god bless you too and you are always welcome.
Dear Dassana mam,
Thank you for this blog. Everytime I try something new in the kitchen, I look up to your blog first for the recipe. I really like the way you narrate the method of cooking alongside the photographs. The step by step process explained is quick to understand and easy to prepare.
Feeling glad to share my thoughts,
Thank You
pleased to know this nidhi and you are always welcome 🙂 glad to know you refer our blog first for cooking and like the step by step process. god bless you.
Hello Dassana
I tried many recipes of yours in the way you narrated it, and all came out delicious and superb. The way you explain with appropriate pictures is way more easy than simply reading and preparing.
Keep up the good work.
Thank you so much for making me a better cook.
Happy Day.
welcome yashwanthi. glad to know that you like the recipes presentation. thanks for sharing positive review on recipes. happy cooking.
Healthy and yammy sweets woooow
thanks fatima
amazing recipes
thanks indira
Hi dasana
I prepared basundi same way as u rs recipe it is just awesome.
Thanks keep posting.
welcome hema
can i use amul milk aur buffalo dairy milk
yes you can use either.
Can I skip nutmeg?
aparna, you can skip but some flavor will be missing.