Basundi
Veg
Milk slow-reduced over hours to a thick, creamy consistency, sweetened with sugar and flavoured with cardamom, saffron, and chopped nuts — a rich, indulgent Gujarati and Maharashtrian milk dessert, served warm or chilled.
Cuisines
Malvani
Saraswat
Gujarati
Kutchi
Kolhapuri
Maharashtrian
Surati
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 50 min
Total: 60 min
2-3 servings
Ingredients
|
1 litre | Milk , full-fat |
|
1/4 cup | Sugar |
|
1/4 teaspoon | Cardamom , powder |
|
10-12 | Saffron , strands |
|
2 tablespoons | Almond , chopped |
|
2 tablespoons | Pistachio , chopped |
|
1 tablespoon | Cashew Nut , chopped |
|
1 tablespoon | Rose water |
Instructions
- 1 Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Once the milk starts boiling, reduce the heat to low and simmer, stirring frequently to prevent it from sticking to the bottom of the pan.
- 3 Continue to simmer the milk until it reduces to about half of its original volume, which should take approximately 30-40 minutes.
- 4 Add the sugar and mix well until it dissolves completely.
- 5 Add the cardamom powder, saffron strands, chopped almonds, pistachios, and cashew nuts to the milk.
- 6 Stir the mixture well and continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- 7 Remove the pan from heat and let it cool slightly.
- 8 Add the rose water and mix well.
- 9 Transfer the basundi to a serving bowl and refrigerate for at least an hour before serving chilled.
Tips
For a richer flavor, use a wide, heavy-bottomed pan to reduce the milk evenly.