Basundi Recipe

Step by StepJump to Recipe

Basundi is a rich, creamy Indian dessert that’s made with milk and flavored with spices and dry fruits. My easy basundi recipe is ready in under 30 minutes thanks to a secret ingredient. I use sweetened condensed milk to prepare this wonderfully indulgent dish in a jiffy! Here you’ll find step-by-step instructions and photos to make the best (and fastest) basundi from scratch.

three brass bowls filled with basundi on a brass plate

About Basundi

Basundi is a popular dessert most commonly made in Western India, in such states as Maharashtra and Gujarat. It’s a bit similar to Rabdi, which is often served in North India.

Both are creamy milk-based dishes that feature fragrant spices and can be served warm or cold. However, while rabri has a thick and pudding-like consistency, basundi is much thinner and has a smoother flow.

Traditional basundi recipe requires you to simmer whole milk on a low heat for several hours. This recipe of mine is an easy basundi recipe and it can be prepared in only about 20 to 25 minutes. My secret is to add sweetened condensed milk to speed up the thickening process while still achieving just the right creaminess and rich flavor.

This recipe is enough to serve 4 people (and can be easily scaled up), so it’s perfect to serve for dessert at special occasions and gatherings. Plus it can be enjoyed any number of ways – hot, warm, or chilled!

In this updated version of the post, I have halved the ingredients of my original recipe that would make for about 8 servings. If you plan to make basundi for parties or pot lucks or for festivals like Diwali, then easily scale it up depending upon the number of servings you want to make.

three bowls filled with basundi with a brass spoon containing basundi on top of one bowl
Step-by-Step Guide

How to make Basundi Recipe

Prep

1. Firstly, take ½ a can of condensed milk (200 grams) or ½ cup + 2 tablespoons in a heavy skillet or thick bottomed saucepan or kadai (wok).

sweetened condensed milk in a pan

2. Add 2 cups of whole milk. Do not use low-fat or skimmed milk.

NOTE: How much milk is needed depends on how much sugar is in the sweetened condensed milk you use. Start with 2 cups of milk, and add more as needed after the sweetened condensed milk has been added.

milk in the pan

3. With a whisk mix well enough to combine the thick condensed milk with whole milk to get an even liquid.

The mixture should be even or else the condensed milk at the bottom can burn while cooking. So make sure there is no condensed milk at the bottom of the pan. All the condensed milk should be mixed with the milk. 

condensed milk and milk being mixed with wired whisk

Cook Basundi Mixture

4. Switch on the heat and keep it to a low.

stove-top burner lit

5. Place pan on the stove-top and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes on low heat.

Continue to stir often as you bring the mixture to a gentle boil. Be careful to not let the milk brown on the bottom of the pot.

As it cooks, use a rubber spatula or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

pan filled with milk mixture with wired whisk inside

6. Meanwhile chop the nuts and set them aside. Add your choice of chopped nuts. My favorite nuts to include are: cashews, pistachios, almonds.

Here I have slivered 6 cashews, 10 pistachios and 8 almonds. You can add more or less of each of the nuts.

chopped nuts on wooden chopping board

7. The basundi mixture will begin to thicken as you continue to cook it. After it simmers for 20 to 25 minutes the basundi should be slightly thick but smooth and creamy.

basundi in a spoon

8. Add the slivered nuts.

nuts added to basundi in pan

9. Grate nutmeg to get a pinch of it or add a generous pinch of ground nutmeg powder.

a small piece of nutmeg being grated using a fine grater on top of pan

10. Add ½ teaspoon cardamom powder (4 green cardamom pods, powdered in a mortar-pestle) and 10 to 12 strands of saffron. Also add 2 tablespoons of chironji (charoli seeds).

Make sure that the chironji are fresh and not rancid or tasting bitter. As they get rancid very quickly.

Chironji is also known as charoli and these small brown seeds give a lovely crunch and a nuttiness to this creamy dessert.

saffron strands and charoli seeds added to basundi

11. Stir to mix and simmer the basundi for another minute.

basundi ready to be served

12. Transfer basundi to serving bowl/bowls. Serve this creamy dessert hot, warm or chilled garnished with some almond and pistachio slivers. If you plan to serve basundi cold, then cover the bowl or bowls and refrigerate for a few hours until the basundi becomes cold.

Store leftovers in the fridge for 2 to 3 days in a covered container or bowl. Enjoy basundi as it or with Puri (Indian fry bread).

three brass bowls filled with basundi on a brass plate

Expert Tips & Variations

  • Sweetness: The taste for sweetness is relative. With 2 cups milk, the basundi was slightly sweet for my taste, but my family found it perfect. So when the basundi is cooked, check the taste and if you find it a tad more sweet, add about ¼ cup warm or hot milk to lighten the sweeter taste.
  • Cooking: It is important to stir the mixture often while simmering, so that the liquids do not become brown or burn at the bottom of the pan. So stir after intervals of 3 to 4 minutes while the liquids thicken.
  • Chironji seeds: To get the authentic taste and flavor of the basundi, try to add chironji seeds. These tiny seeds add a good crunchy texture to the otherwise smooth and creamy consistency of the dish. Also make sure they are not rancid or tasting bitter.
  • Flavoring spices: Do add the cardamom powder, but you can skip the saffron. Again for an authentic recipe, I would not suggest skipping nutmeg powder.
  • Nuts: Choose to add nuts that are easily available to you. Cashews, pine nuts, almonds, pistachios are some nice options.
  • Scaling: As is, this recipe has 3 to 4 servings. Basundi is usually served in small bowls. Scale the recipe easily to make 6 or 12 servings.

FAQs

Can this quick basundi recipe be made with unsweetened condensed milk?

Yes, you can certainly use unsweetened condensed milk. Simply add sugar to taste as you simmer after adding the whole milk.

What should I serve with basundi?

You can enjoy basundi as an after meal dessert or sweet. If you plan to serve the basundi warm, a side of fluffy and soft poori is a great option. It makes for a great festive dish that you can prepare quickly.

How long will basundi keep well?

Keep homemade basundi in a sealed container for up to 2 to 3 days in the refrigerator.

More Indian Sweets!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

closeup shot of brass spoon filled with basundi on top of a brass bowl with basundi

Basundi Recipe

Basundi is a thickened, sweetened milk flavored with cardamoms, spices and nuts. This basundi recipe is a quicker version made with sweetened condensed milk and comes together under 25 minutes.
4.8 from 29 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine Indian
Course Sweets
Diet Gluten Free, Vegetarian
Difficulty Level Easy
Servings 3
Units

Ingredients

Main Ingredients

  • ½ can sweetened condensed milk – 200 grams or ½ cup + 2 tablespoons
  • 2 cups whole milk
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms, powdered in a mortar-pestle
  • 6 cashews – slivered or chopped
  • 10 pistachios – slivered or chopped, unsalted
  • 8 almonds – slivered or chopped
  • 10 to 12 saffron strands
  • 2 to 3 pinches grated nutmeg or nutmeg powder
  • 2 tablespoons chironji (charoli seeds)

For Garnish

  • 1 to 2 tablespoons almond slivers
  • 1 to 2 tablespoons pistachio slivers – unsalted

Instructions
 

  • Add whole milk and condensed milk in a thick bottomed saucepan or kadai. Stir and mix with a wired whisk so that the condensed milk is mixed evenly with milk.
  • If you do not prefer a sweeter basundi add ¼ cup milk or more according to your preferences. Keep in mind the mixture thickens while cooking, so add the milk accordingly.
  • Place the pan on stovetop. Keep heat to a low. Bring this mixture to a gentle boil. Keep on stirring at intervals so that the liquids do not get browned or burn from bottom.
  • Cook on low heat and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes. 
  • Gradually 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.
  • Add grated nutmeg or nutmeg powder, slivered nuts, cardamom powder and saffron strands.
  • Mix and stir to combine. Continue to simmer for 1 to 2 minutes more.
  • Pour in serving bowls. Serve basundi hot or warm or cold. While serving garnish with some slivered nuts like almonds or pistachios. You can serve as is or with poori.

Notes

  • Sweetness is relative. With 2 cups milk, the basundi is slightly sweet for my taste, but my family found it perfect. So when the basundi is cooked, check the taste. And if you find it more sweet, add in about ¼ cup to ⅓ cup warm or hot milk to lighten the sweeter taste. You can choose to add more milk when you mix it with condensed milk or after the cooking is complete.
  • Stir the mixture often while cooking so that the liquids do not burn or get brown at the bottom of the pan.
  • I would recommend to add both chironji and nutmeg to get the authentic flavors if you have time. Chironji gives a nice crunch and makes this dessert more flavorful.
  • Do use whole milk for a creamy consistency. Toned milk or low-fat milk won’t give you the same results. 
  • For chironji take care as it gets quickly rancid and tastes slightly bitter. If the chironji has become rancid, then do not add it. 
  • You can skip adding saffron but do add cardamom powder. 
  • Feel free to add the nuts that are easily available to you. Some options are: pine nuts, cashews, pistachios, almonds. 
  • For parties or get togethers you can easily scale this recipe depending upon the servings you want. 

Nutrition Info (Approximate values)

Nutrition Facts
Basundi Recipe
Amount Per Serving
Calories 308 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg11%
Sodium 134mg6%
Potassium 459mg13%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 39g43%
Protein 10g20%
Vitamin A 384IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 332mg33%
Vitamin B9 (Folate) 16µg4%
Iron 1mg6%
Magnesium 46mg12%
Phosphorus 296mg30%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Basundi Recipe post from the archives (September 2014) has been updated and republished on 22 October 2021.

Share This Recipe:

PinWhatsAppPrintShares11k

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

70 Comments

  1. Madam your channel is very helpful in providing best recipes whenever I am in need . Thank you for furnishing details of each recipe to the minutest details and supporting with pics step by step. Hats off for such unique contribution of yours to boost our confidence and keep our family happy with yummy tummy.πŸ™‚πŸ‘πŸ€

    1. Thanks a lot for this lovely comment. Feels nice when the step by step photos and small details help the readers. Thanks again.

  2. 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 ?

    1. 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.

  3. 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

    1. thanks trupti πŸ™‚ for positive feedback. glad you liked the basundi recipe.

  4. 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

    1. 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.

  5. 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..

    1. thanks shipra. apple basundi has been requested by one more reader. will try to add the recipe.

  6. 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!

  7. 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.5 stars

    1. 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.

  8. 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

    1. pleased to know this nidhi and you are always welcome πŸ™‚ glad to know you refer our blog first for cooking and like the step by step process. god bless you.

  9. 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.5 stars

    1. welcome yashwanthi. glad to know that you like the recipes presentation. thanks for sharing positive review on recipes. happy cooking.

  10. Hi dasana
    I prepared basundi same way as u rs recipe it is just awesome.
    Thanks keep posting.5 stars

  11. Hi
    Dasana
    Thanks for all u r recipes.they r very easy and yummy.
    Dasana can add khowa to basundi instead of condensed milk.
    If yes please tell me proportion.
    Thanks.

    1. welcome hema. glad to know this. khoya will change the texture of the dish. i won’t suggest adding khoya in place of condensed milk.

      1. Thank you so much for such a quick response Dasana.
        I love all u r recipes,I tried u r Dal’s ,aloo 65…..
        Everything came out very well.awesome recipes dasana
        Keep posting u r recipes.
        I became big fan of yours.

        1. welcome hema. thanks for your kind words and positive feedback on recipes.

  12. It looks so delicious…almost feel like having it all by myself…Your recipes are so easy and you make them so easy that can’t help but, try them..becoming a fan of your recipes..Basundi..never knew it could be so easy..i will definitely try this..wish you could taste it and tell me how it is5 stars

  13. Hi Dassana your recipe is fabulous and so easy to make, but when I made it I probably kept it on too long as it turned from basundi into rabri! Do you think that is the reason? It was still good to have. May be next time I should keep it on for a little less long.

    1. thanks rashmi. its just more cooking and thats why the rabri like texture. no issues. it will still taste delicious πŸ™‚

  14. wow yummy basundi dassana! my favorite one and i always have this with gulab jamun.

  15. Hai!!!! Thnx for ur beautiful recipes, im becoming ur fan,ur recipes r so gud…….easily descried that too with clear picture images step by step that even a first time cooking person finds its easy…….5 stars

    1. welcome meenakshi. glad to know that you are liking the recipes and their presentation.

  16. Always I wonder how to thicken milk to prepare basundi. U gave me awesome idea.

  17. Hi Ma’am, if I don’t have condensed milk then what could I use?? I am planning to make this recipe soon..4 stars

    1. praneeta, in this case you have to thicken the milk till it reduces to half. add sugar accordingly as per your taste.

  18. Made this yesterday for my guests and everybody loved it.so easy and quick to make when are over.One word SUPERB..

  19. Hey!! Here’s a big fan of yours.. whose been following your recipes πŸ˜‰ and let me tell you one thing which you already know that your recipes are <3 amazing!!
    Here a query.. I dont think I'll manage to get saffron.. can I make without it or is there any supplement πŸ™‚

    1. thanks gayatri for this positive feedback. you can skip adding saffron.

  20. I realy wanna try these recipes … actually i have cooking compition at college and i realy want to participate … i want to do this in frst attmpt … will it workout ???

  21. Hi Dassana! I made this today and it came out to be super delicious and my kids were demanding for more πŸ˜› πŸ˜› All thanks to you πŸ™‚4 stars

  22. Hi Dassana

    U really heard me out, i wanted to try this bt didnt find a proper recipe. I am going to try and let u knw. Thanks so much.

    Lv and tk cre

    sunita

  23. Hi Dassana I have never tried basundi as it is time consuming but after u shared this recipe this will be my Sunday morning breakfast this week πŸ™‚5 stars

  24. Hai Dassana
    If i dont add condensed milk then how much sugar should be added ?
    (sometimes i dont get condensed milk here)

    1. priya, you can make basundi with 1 or 2 litres full fat milk. reduce the milk to half. when the milk is reduced to half, then add sugar. just add 2 to 3 tbsp of sugar for 1 litre reduced milk and taste once the sugar is dissolved. if required add more.