Basundi ( Gujarati Recipe) Recipe - How To Make Basundi
by Tarla Dalal
basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images.
Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced.
Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.
Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.
Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal.
Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.
Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.
Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.
Basundi ( Gujarati Recipe) Recipe - How To Make Basundi
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Basundi
6 1/2 cups full-fat milk
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
2 tbsp chopped almonds (badam)
2 tbsp chopped cashew nut (kaju)
2 tbsp chopped pistachios
1/8 tsp saffron (kesar) strands
For The Garnish
2 tsp almond (badam) slivers
2 tsp pistachio slivers
a few saffron (kesar) strands
For basundi
- For basundi
- To make the {span class="bold1"}basundi recipe{/span}, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 1-2 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
- Also, it is advisable to use a heavy bottom pan to make indian desserts like {span class="bold1"}basundi{/span}.
- Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. This would take around 7-8 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning.
- It is very important to use full-fat milk as it will provide the {span class="bold1"}basundi{/span} a rich and creamy texture.
- Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. If you want a thicker consistency then simmer it for a little longer.
- Add the sugar, saffron, almonds, cashew nuts, pistachios, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally and scraping the sides of the pan.
- If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. If you like it more sweet then you can add more sugar.
- Add the cardamom powder and cook on a slow flame for 5 minutes, stirring occasionally. You can even enhance the flavor by adding nutmeg powder.
- Transfer this to a deep bowl and cool completely. Bring it to the room temperature.
- Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Refrigeration will thicken the consistency more.
- Pour the {span class="bold1"}basundi{/span} in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal.
- The grand gujarati thali is incomplete without mishtan like {span class="bold1"}basundi{/span} along with rotli, shaak, dal/kadhi, farsan, chutney and kachumber.
like basundi recipe
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like basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | then see collection of Gujarati sweets mithai recipes and some recipes we love.
- mohanthal recipe | traditional mohanthal recipe | Rajasthani mohanthal |
- golpapdi recipe | Gujarati gol papdi recipe |
what is basundi recipe made of ?
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what is basundi recipe made of ? See below image of list of ingredients for basundi recipe.
making basundi
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To make the basundi recipe, rinse a deep thick pan with ¼ cup of water.
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Quickly simmer it for 1-2 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi.
-
Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert.
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Bring it to a boil on a high flame. This would take around 7-8 minutes.
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Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. The fat in full-fat milk plays a role in thickening the basundi during the slow to medium cooking process. As the milk reduces through evaporation, the fat molecules help bind the water molecules together, resulting in a thicker and more concentrated dessert compared to what would be achieved with lower-fat milk.
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Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking at 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling.
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Image two of cooking at 30 minutes. When the milk starts forming bubbles then reduce to slow flame for a minute and then bring back to medium heat. See the milk has evaporated during cooking.
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Final image of cooking milk at 45-48 minutes minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. If you want a thicker consistency then simmer it for a little longer.
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Add 1/2 cup sugar. Primarily, sugar adds sweetness to basundi, transforming it from a plain, slightly sweet milk concentrate into a delightful dessert. The amount of sugar can be adjusted to individual preferences, but it's a key ingredient in creating the characteristic sweet and rich flavor profile.
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Add 1/8th tsp saffron. Saffron has a vibrant golden yellow color that naturally infuses the basundi, creating a visually appealing and appetizing dessert. Adding saffron to basundi has been a traditional practice for generations, passed down through families and communities. This use contributes to the cultural heritage and significance of the dessert.
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Add 2 tsp chopped almonds (badam). The chopped almonds add a delightful textural contrast to the smooth and creamy basundi. The crunch of the almonds against the creamy texture creates a more interesting and enjoyable eating experience. Almonds have a subtle nutty flavor that complements the sweetness and richness of the basundi.
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Add 2 tsp chopped cashewnuts (kaju). Cashews are known for their buttery flavor and creamy texture. Adding chopped cashews to basundi can enrich the overall taste and add a delightful textural contrast against the smooth and creamy milk base.
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Add 2 tbsp chopped pistachios. The chopped pistachios add a delightful textural contrast to the smooth and creamy basundi. The crunch of the nuts provides an interesting and enjoyable counterpoint to the soft texture of the dessert. The chopped pistachios offer a distinctive nutty flavor that complements the existing flavor profile.
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Mix well.
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Cook on a slow flame for 10 minutes, stirring occasionally. You can even enhance the flavor by adding nutmeg powder.
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Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
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Cook on a slow flame for another 5 minutes, stirring occasionally. You can use any dry fruits of your choice.
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Transfer this to a deep bowl and cool completely and bring it to the room temperature. This may take an hour so put the basundi under a fan to cool it quickly.
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Cover with a cling wrap and refrigerate for at least 1 hour.
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Serve chilled garnished with almond, pistachio slivers and saffron. Refrigeration will thicken the consistency more.
pro tips for basundi
-
Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert.
-
Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking at 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling.
- Add 1/2 cup sugar. Primarily, sugar adds sweetness to basundi, transforming it from a plain, slightly sweet milk concentrate into a delightful dessert. The amount of sugar can be adjusted to individual preferences, but it's a key ingredient in creating the characteristic sweet and rich flavor profile.
-
Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
-
Add 1/8th tsp saffron. Saffron has a vibrant golden yellow color that naturally infuses the basundi, creating a visually appealing and appetizing dessert. Adding saffron to basundi has been a traditional practice for generations, passed down through families and communities. This use contributes to the cultural heritage and significance of the dessert.
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Basundi thickens once cooled completely, so adjust the consistency as required by adding milk before serving.
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Notice the rich, creamy consistency achieved in the final basundi.
| Energy | 366 cal |
| Protein | 12.4 g |
| Carbohydrates | 29.1 g |
| Fiber | 0.8 g |
| Fat | 22 g |
| Cholesterol | 34.7 mg |
| Vitamin A | 356.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 20.4 mcg |
| Calcium | 476 mg |
| Iron | 1.4 mg |
| Magnesium | 83.3 mg |
| Phosphorus | 350.2 mg |
| Sodium | 41.8 mg |
| Potassium | 320.2 mg |
| Zinc | 1.2 mg |