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.

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!

• rice kheer
• sheer khurma
• phirni recipe
• balushahi recipe
• cham cham sweet

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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

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.

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.