Basundi is a delicious sweet dish  made during festivals. It is popular in the states of Karnataka, Maharashtra, Gujarat.  It is creamy, thick and makes a good dessert.

Basundi is made by boiling the milk in low flame until it is reduced to half the quantity. Sugar is added  and it is garnished with dry fruits.

Milk used is full fat milk, otherwise you will not get the creamy, grainy texture. It needs to be boiled on a low flame until it is reduced to half of the quantity.

A few of my other sweet dishes on the blog   Sweet potato kheer,  Moong dal payasa, Vermicelli payasa

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basundi

Ingredients :

  • 1 litre full fat milk
  • 1 cup sugar ( 1 cup =150 ml)
  • a few strands of saffron
  • 1/4 teaspoon cardamom powder
  • 1/2 cup assorted dry fruits
  • 1 teaspoon ghee

Method:

  1. Boil the milk on a low flame. Keep stirring in between.
  2. Add saffron strands to it. It imparts colour to the dish.
  3. Scrape the sides and put it along with the milk to boil. It gives a creamy texture.
  4. Let it reduce to half the quantity.
  5. Add sugar, stir and allow to cook for some more time.
  6. Let cool.
  7. Add cardamom powder.
  8. Roast the dry fruits in ghee and garnish with it.
  9. Serve chilled.

Take a tip:

  • Do not use skimmed milk.
  • Use a thick bottom pan. You can use a pressure cooker or pan.
  • Keep stirring at regular intervals. Otherwise, it may get burnt.
  • Adding cardamom powder in the end, gives more aroma.
basundi [object object] How to make tasty basundi basundi1 300x200
basundi

Basundi

Basundi is a tasty dessert made from evaporated milk. It is creamy, grainy and pairs well with poori. 

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 4 days 5 hours 40 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 litre full fat milk
  • 1 cup sugar
  • a few strands saffron
  • 1/2 cup assorted dry fruits
  • 1 teaspoon ghee

Instructions

  1. Boil milk on a low flame. Keep stirring in between. 

  2. Add saffron strands to it. It imparts colour and fragrance to the dish.

  3. Let it reduce to half the quantity. Scrape the sides and put it along with the milk to  boil.

  4. Add sugar, give a stir. Let it cook for some more time.


  5. Let cool. Add cardamom powder.

  6. Roast dry fruits in ghee and garnish it.

  7. Serve chilled.

Recipe Notes

  • Do not use skimmed milk. 
  • Use a thick bottom pan. You can use a pressure cooker or pan.
  • Keep stirring at regular intervals. Otherwise, it may get burnt.
  • Adding cardamom powder in the end, gives more aroma.
 

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65 COMMENTS

  1. OMG my mom makes this all the time. We’re Pakistani. It is so good. And has a cooling feeling in your tummy. But we call it something else – I’ve forgotten 😛

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