basundi recipe with step by step pictures | basundi sweet recipe | basundi banane ka tarika
When talking about sweet dishes made with milk, basundi has to be there on the list. A very famous dessert in Maharashtra and Gujarat, basundi is basically thickened milk flavored with nutmeg (jaiphal) and green cardamoms (hari elaichi). Traditionally, basundi recipe (बासुंदी रेसिपी) is loaded with nuts such as cashews, pistachios, almonds, and most importantly chironji.
making basundi sweet recipe at home
Making basundi at home is a time-consuming task because reducing the milk until it reaches one-third of its original quantity takes time. You cannot just boil the milk on high heat and be done. Reducing milk for basundi involves letting it simmer on medium-low heat, stirring it almost constantly. That’s how it gets a beautiful cream color when the sugars caramelize slowly.
Basundi is supposed to be smooth and not have strings of cream like rabdi. So you have to keep stirring it and scraping the cream off the sides of the pot/pan and incorporating it back into the milk.
You can always adjust the amount of sugar depending on how sweet you like your basundi. Condensed milk is a good alternative to sugar if you want your basundi to be even richer. Personally, I prefer the basundi recipe without condensed milk because there is enough fat in the milk itself. You can also adjust the amount of nuts to suit your liking.
There are three things that give basundi its flavour. You will also find them in store-bought basundi masala. They are saffron, green cardamom, and nutmeg. I add the cardamom and nutmeg once the basundi cools off a bit. Adding them while the basundi is still hot might cause their fragrance to fade.
Basundi can be served hot, at room temperature or chilled. You can have it as a dessert at the end of the meal. You can have it with poori as well, which is a meal in itself. Basundi kheer and poori is prepared during festivals such as Pola. Diwali, holi, or any other special occasions deserve to be celebrated with rich, homemade sweets such as basundi. Basundi stays fresh in fridge for 2-3 days.
difference between basundi and rabdi
Many people often wonder if there is any difference between basundi and rabdi. Even though the method of preparation and most ingredients for preparing basundi and rabdi are the same, the end results are completely different. Rabdi is way too thick and rich as compared to basundi. Rabdi has thick strings of clotted cream/malai that give it a unique texture, Basundi is smoother and lighter.
If you are looking for more sweet recipes, do check out this collection of Best Indian Sweet Recipes.
Now let’s see how to make traditional basundi recipe.
how to make traditional basundi recipe
- Full fat milk - 1 liter or 4 cups
- Sugar - ⅓ cup
- Almonds - 8, sliced
- Pistachios - 8, sliced
- Cashews - 8, chopped
- Chironji / charoli / cuddapah almond - 2 tbsp
- Saffron - 15-20 strands
- Ground green cardamom - ½ tsp
- Nutmeg - ⅛ tsp, freshly grated
- To make basundi sweet recipe, combine milk and sugar in a heavy bottom pan or pot. Stir.
- Bring the milk to a boil.
- Then turn the heat to medium-low and let it simmer. Stir often and keep scraping the cream off the sides of the pan/pot and keep incorporating back into the milk.
- Simmer the milk until it reduces to half.
- Then add in the saffron and the nuts; almonds, cashews, pistachios, and chironji.
- Stir and continue to simmer until the milk reduces to one-third of its original quantity.
- Turn off the heat. When the basundi cools off, add nutmeg and ground green cardamom.
- Stir. Traditional basundi recipe is ready.
- Serve as a dessert or as a meal with hot pooris. Enjoy!
basundi recipe with step by step pictures below
Prepare the basundi ingredients. Lay out 15-20 strands of kesar/saffron, 2 tbsp of chirongi. You will need 1/2 tsp green cardamom powder and 1/8 tsp of freshly grated nutmeg. Slice 8 almonds and 8 pistachios. Roughly chop 8 cashews.
The basundi preparation is very simple. Take 1 liter (4 cups) full fat milk in a heavy bottom pan or pot. Turn the heat on.
Add in 1/3 cup sugar.
Bring the milk to a boil.
Then turn the heat to medium-low and let the milk simmer. Stir often and keep scraping the cream off the sides of the pan/pot and keep incorporating back into the milk.
Simmer the milk until it reduces to half.
Then add in the saffron and the nuts; almonds, cashews, pistachios, and chironji.
Stir and continue to simmer until the milk reduces to one-third of its original quantity.
Turn off the heat. When the basundi cools off, add nutmeg and ground green cardamom.
Stir. Traditional basundi recipe is ready.
Serve as a dessert or as a meal with hot pooris. Enjoy!