Basundi is a traditional Indian milk dessert or sweet that is perfect after a spicy Indian meal. This Indian sweet is creamy, rich, and prepared with only the main 3 ingredients. It is prepared without condensed milk and is the ultimate end to a meal.
Indian milk-based desserts are amongst the favourites in our house. Throughout the year, creamy milk-based sweets are always on the menu! Some desserts we love are:
Kheer - Indian-style rice pudding. (Instant pot and stovetop method)
Doodh paak - Gujarati style rice pudding
Doodh Poha kheer - (Instant pot method)
Basundi is a milk or dairy-based Indian dessert or sweet prepared during big Indian festivals like Diwali, Holi, Navratri, Raksha Bandhan or Gudi Padwa (Hindu New Year).
This scrumptious sweet is made with thick sweetened milk, flavoured with sweet and warm spices like cardamom or saffron and topped with nuts like pistachio, almonds, and cashews.
Basundi is hugely popular in Gujarat, Maharashtra and Karnataka - western states of India with slight variations.
Traditional Gujarati Basundi is made using whole milk and sugar by simmering on low heat until it reduces by a third, then flavoured with cardamom and topped with slivered nuts.
We always serve Basundi chilled topped with lots of nuts, edible rose petals along with hot pooris as part of a Gujarati thali.
The original basundi recipe is made without adding khoya, milk powder, evaporated milk, cornflour, or custard powder.
You can use these ingredients if pressed for time, then it will be called INSTANT or QUICK BASUNDI RECIPE.
I have also prepared dudhi basundi using fresh grated dudhi.
Ingredients
Milk - we will need whole milk for rich and creamy basundi.
Double/Heavy Cream -Â In the UK whole milk comes with only 3.7% fat, thus we do add double cream to our milk-based recipe for a rich and creamier texture.
Sugar - for the white or off-white Basundi colour we will need regular granulated sugar. Adjust the quantity of sugar in the recipe according to your taste or how sweet you prefer.
Flavouring -Â for most Indian sweets, cardamom is necessary as it does not only enhance the flavour of the dish but helps digest rich food.
Nuts - Basundi looks regal once it is garnished with slivered nuts, use almond, pistachio.
Notes -
If you can find whole milk that is with more than 5-6% fat, you can skip the cream.
Our readers in the USA can use half and half milk for the Basundi recipe.
If you are using demerara or any other brown sugar, the colour and taste of Basundi will change.
Tips
Type of pan - always cook milk in a heavy bottom/based pan or Kadai. There is less chance of sticking milk on the bottom of the pan. Use a pan that has a wide mouth.
Before your pour the milk in, wash inside with clean water. This step reduces chances of milk sticking and burning on the pan.
Medium to low heat - always simmer on low to medium heat.
Stirring constantly - when you work with milk-based recipes it is very important to give all the attention.
Once basundi is done, keep stirring next 5-8 minutes to prevent any film settling also cover it using a muslin cloth rather than closing the lid. The steam will escape from the tiny holes from the cloth and a film won't form.
Serving chilled - Basundi will thicken once it cools down. Keep in the refrigerator to chill for a couple of hours before serving.
Serving Suggestion
Basundi is an Indian dessert, however, it is usually served along with the meal with the rest of the side dishes such as curry, daal, rice, bateta vada and eaten with Indian flatbread poori.
It is usually made during festivals such as Diwali, Holi, Raksha Bandhan, Bhai Dooj, Gudi Padwa, or on special occasions.
Basundi is also seen on the Gujarati wedding menus, also can be taken as a dessert during the fasting period like Navratri or can be served with farali poori.
Storage
Basundi keeps well for 3-4 days in the refrigerator. Once it cools down completely, put it in the airtight container and store it in the fridge away from strong smells.
Method
Get the exact measurement and complete ingredients list in metric and imperial from the recipe card below.
1. Pour the milk in a heavy bottom pan or kadai. Keep the heat on medium.
2. Bring milk to boil, as it starts to boil turn the heat down. Keep stirring constantly. Do stir and cook, scrape sides and bottom of the pan to prevent any burning or scorching. Keep gas flame low-medium
3. Whilst simmering, you can see a thin film of milk skin on the surface, mix it with a spoon in the milk as you are stirring.
If you like you may add some slivered nuts at this time too.
4. Once the milk is reduced to â…“ add sugar and mix well.
5. Add cardamom powder and let it simmer for 6-8 minutes more.
6. Turn off the heat, but keep stirring for 5 minutes more to prevent the film from settling on the surface.
7. Add cream if using.
8. Allow it to cool completely then chill in the refrigerator before serving.
Other Indian Dessert Recipes
1. Mango peda
2. Shahi tukda
3. Chocolate and peanut butter kala jamun
📖 Recipe
BASUNDI RECIPE
Ingredients
- 12 cup whole milk
- 2 cup double/heavy cream
- 1 ¼ cup sugar
- ½ tsp. cardamom powder
- 4 tbsp. almond and pistachio slivers
Instructions
- Firstly, rinse a heavy-bottomed pan with tap water and then pour in the milk.
- Heat the milk gently over a medium flame whilst continuously stirring. When stirring, ensure you keep stirring and scraping the bottom and sides of the pan.
- The milk will eventually begin to reduce and thicken.
- At this point, add your slivered nuts and ground cardamom.
- Add your sugar and continue cooking. The sugar will release moisture and temporarily thin out the milk but it will thicken.
- Once you have achieved the correct consistency, keep stirring the milk every so often as it cools.
- Add double/heavy cream and cook further 2-3 minutes.
- Cover the pan and leave it aside to cool completely.
- Once cooled, chill in the refrigerator for 2-3 hours.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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