Basundi is sweet and thickened milk flavored with saffron, cardamom, and chopped nuts. It is a creamy, decadent, luscious, and delicious Indian dessert!

Basundi and Indian dessert in a bowl with a spoon

Basundi is an Indian sweet, primarily popular in Gujarat, Maharashtra, and some parts of South India. Making this dessert requires only a few ingredients, and it is a fairly straightforward recipe.

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About Basundi
Why You Will Love Basundi
Ingredients
Step-by-Step Directions
Serving Suggestions
Storing Suggestions
Helpful Tips
Frequently Asked Questions
More Delicious Desserts
Recipe Card

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About Basundi

Being a Gujarati, I have grown up with this delicious and creamy dessert. My mom often made Basundi when guests came over for lunch or for our family’s Sunday special meal.

Also, you can find Basundi on the menu of wedding ceremonies. And we also make this dairy-based dessert during various Indian festivals.

I often make Basundi as we love milk-based Indian desserts; more desserts like this are Rice Kheer, Carrot Kheer, and Paneer Kheer.

Here I am sharing a traditional Gujarati Basundi recipe, where milk is cooked until it reduces significantly and becomes thick and rich. Then it is sweetened with sugar, flavored with saffron and cardamom, and topped with chopped nuts.

If you like to make an instant Basundi, you can make it with milk and condensed milk.

Why You Will Love Basundi

Easy but Excellent Recipe
Only Requires Two Main Ingredients
Traditional Indian Dessert
Creamy, Rich, Luscious, and Decadent
A Dessert For All Ages

Basundi and Indian dessert in a serving bowl

Ingredients

Milk: It is essential to use full-fat milk or whole milk for a creamy and luscious Basundi. I live in Canada, and we have whole milk with 3.25% fat here. So I always add some cream or half-and-half cream to my milk-based dessert to make it creamy and rich.
Cream: It is optional to use the cream for this recipe. And if you use full-fat milk with 4-6% fat, you do not need to add cream. However, as I mentioned above, I added cream to my recipe because, where I live, milk comes with only 3.25% fat. So, in this case, use cream or half-and-half cream to make this dessert creamier.
Saffron: I love to add saffron to Basundi for a bright color and flavor. However, to keep the Basundi white or off-white, skip adding saffron.
Sugar: Use white sugar to retain the color of Basundi. Also, add less or more sugar according to your sweet preferences.
Nuts: I have added slivered almonds and pistachios to Basundi. And then also garnished it with a few more nuts.
Ground Cardamom: This spice provides a warm and pleasant flavor to this decadent Indian dessert. You can also add a pinch of ground nutmeg with cardamom if you like.

Step-by-Step Directions

Take the milk and cream (if using) into a wide and thick-bottomed pan or pot. Add saffron strands.
On medium heat, bring milk to a boil. Keep stirring the milk regularly to prevent it from sticking to the bottom.

Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half.
Make sure to keep stirring at regular intervals, and don’t let the cream (Malai) layer form on top of the milk.
Also, keep scraping the sides of the pan, and stir any milk solids back into the milk.

Add sugar, cardamom, and nuts once the milk is thickened and you have achieved the right consistency.
Mix well, taste, and adjust the sugar if you need to. Continue cooking for 5 minutes, and turn off the heat.
Cover the pan and set it aside to cool completely.

Then chill the Basundi for at least 2-3 hours, then pour into a serving bowl and garnish it with more nuts and rose petals.
You can also serve the Basundi hot or warm if you like.

Serving Suggestions

You can serve Basundi on its own after a meal or in a feast Thali.
I love chilled Basundi, but you can also serve it hot or warm if you like.
Basundi Poori is a fantastic combination and is popular during festivals and weddings.
You can also consume Basundi during the fasting days like Navratri.

Storing Suggestions

Basundi keeps well in the refrigerator for 3-4 days.
Once it is cooled completely, store it in an airtight container and place it in the fridge.

Helpful Tips

Milk: Use only full-fat or whole milk to make creamy and rich Basundi.
Cream: If you use milk with 5-6% fat, skip adding cream. Here in Canada, whole milk comes with 3.25% fat, so I like to add either half and half cream or heavy cream to make the Basundi creamier and luscious.
Sugar: Add sugar as per your sweet preference. Initially, add ½ cup of sugar, taste, and add more sugar if you need to.
Cooking: Use a heavy-bottomed and wide pan or pot for cooking milk. That way, there will be less chance of sticking milk to the bottom. Once the milk comes to a boil, gently simmer the milk on low-medium heat for the best Basundi texture. While cooking the milk, keep stirring frequently, and don’t let the cream layer form on top of the milk.
Spices: I highly recommend adding ground cardamom. However, if you want, you can skip adding saffron. You can add a pinch of nutmeg powder other than cardamom if you like.
Nuts: I have added almonds and pistachios, but you can add your choice of nuts.
Scaling: This recipe can easily be halved or doubled as per the requirements.

Frequently Asked Questions

What is Difference Between Basundi and Rabri (Rabdi)?

The ingredients for Basundi and Rabri are almost the same, but the cooking method, texture, and consistency are different. Basundi is popular in western parts of India, while Rabri is more famous in northern parts of India. While Rabri is very thick and pudding-like, Basundi is thinner with a smooth consistency.

Basundi an Indian dessert in a serving bowl

More Delicious Desserts

Recipe Card