Surati Basundi
Surat's slow-reduced thickened milk dessert — full-fat buffalo milk simmered on low heat for hours with sugar, cardamom, saffron soaked in warm milk, and dried rose petals until the volume reduces to one-third and the milk thickens to a creamy, grainy, deeply fragrant consistency. The Surati basundi is more rose-forward than the Gujarati or Maharashtrian versions; rose petals are added generously both during cooking and as a garnish. Served chilled in small earthen pots or steel cups alongside puri at Surati celebrations; the combination of puri and hot Surati chhole with cold basundi is the standard Surati festive spread. Made by specialist shops in Surat's dairy-rich neighbourhood of Katargam.
Cuisines
Best for
Recipe
Ingredients
| 1 litre | full-fat milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 8-10 | saffron strands |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped pistachios |
| 1 tablespoon | chopped cashews |
Instructions
- 1 Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Once boiling, reduce the heat to low and let it simmer, stirring frequently to prevent it from sticking to the bottom.
- 3 Continue to simmer the milk until it reduces to about half its original volume.
- 4 Add the sugar and stir well until it dissolves completely.
- 5 Mix in the cardamom powder and saffron strands, stirring to combine.
- 6 Continue to cook for another 5-10 minutes until the basundi thickens to your desired consistency.
- 7 Turn off the heat and let it cool slightly.
- 8 Garnish with chopped almonds, pistachios, and cashews before serving.
Tips
For a richer flavor, use a mix of condensed milk along with regular milk.