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basundi in a bowl

Basundi / How To Make Basundi

By Jigna
Basundi is sweet and thickened milk flavored with saffron, cardamom, and chopped nuts. It is a creamy, decadent, luscious, and delicious Indian dessert!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Cuisine Indian
Course Dessert, Sweet
Diet Vegetarian
Servings 6

Ingredients
  

  • 2-liters (8 cups) whole milk or full-fat milk
  • 250ml (1 cup) cream or half and half cream (optional / see notes)
  • A few saffron strands
  • 10 tablespoon sugar (or to taste)
  • ½ teaspoon ground cardamom
  • 3 tablespoon chopped or slivered nuts (plus more for garnishing)

Instructions
 

  • Take milk and cream (if using) into a wide, thick-bottomed pan or pot. Add saffron strands.
  • On medium heat, bring milk to a boil. Keep stirring the milk at regular intervals 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 the 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 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.

Notes

  1. Milk: Use only full-fat or whole milk to make creamy and rich Basundi.
  2. Cream: If you use milk with 5-6% fat, skip adding cream. Here in Canada, the 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.
  3. Sugar: Add sugar as per your sweet preference. Initially, add ½ cup of sugar, taste, and add more sugar if you need to.
  4. 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 the top of the milk.
  5. 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.
  6. 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.

Nutrition (Approximate Values)

Calories : 281kcalCarbohydrates : 36gProtein : 11gFat : 11gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 33mgSodium : 144mgPotassium : 442mgFiber : 1gSugar : 37gVitamin A : 540IUVitamin C : 1mgCalcium : 378mgIron : 1mg
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