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Recipe Index » Indian Sweets » Basundi Recipe

Basundi Recipe

June 17, 2019 By Kanan / 9 Comments

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4.5 from 4 votes
Basundi Recipe (How to make basundi recipe)

Basundi recipe – Sweetened and thickened milk with chopped nuts, flavored with cardamom and saffron.

Basundi Recipe (How to make basundi recipe)

It is usually made during the festivals like Diwali, bhai dooj, raksha bandhan, gudi padwa or any special occasions. In Gujarat, you may see basundi in the menu during wedding functions. You can have this during the vrat or Navrastri fasting as

Today I have shared the traditional basundi recipe. It is easy to make but little time consuming. While there are many other instant or quick recipes which calls for khoya or evaporated milk or condensed milk. But for now, I will go for the authentic recipe.

For making basundi, milk is slowly reduced to its half quantity and then sugar, nuts and flavoring ingredients are added. So the procedure takes some time. But all the time and effort you put in is worth. The end result is sweet, creamy dessert.

How to make Basundi Recipe?

1) Take the milk in a heavy bottom pan. Turn the heat on medium-high. It is advisable to use wide mouth pan like I am using here. If using sauce pan, there are chances that milk will get over flow.

2) Bring it to a boil. As it starts boiling, reduce the heat to medium-low. Keep stirring and keep cooking the milk till it gets its half quantity. Do stir every five minutes.

milk is simmering

3) Also scrap the sides and bottom of the pan.

4) While simmering the milk, you will see thin film of the top. While stirring, mix it with the milk. It gives grainy texture in the basundi. Now the milk is its half quantity, it took me 35 minutes.

reduced milk till half quantity

5) Then add sugar.

6) Also add cardamom powder and freshly grate the nutmeg. Mix well.

Adding sugar and cardamom powder

7) Add saffron.

8) Also add chopped almonds, cashews and pistachios.

Adding saffron and chopped nuts

9) Mix well and let it simmer for 5 minutes.

10) Saffron will infuse its color, basundi will be thick, yet runny consistency. Turn off the stove.

basundi simmering for last time

It is ready to serve if you like it warm. Or bring it to room temperature and then chill in the fridge. As it cools, it will get little more thick. Many prefers chilled over warm.

Serving suggestion: Traditionally it is served with puri. If serving with puri then it is recommended to serve warm basundi and poori. You can have it as such as a dessert after meal. If so then I suggest serving chilled. I have seen many likes a bowl of it along with their meal.

Tips to make perfect basundi:

  • It is very important to stir the milk while it is simmering. It will prevent the milk from sticking to the pan and from burning.
  • Always simmer the milk on medium-low heat to get the best texture.
  • Always use thick bottom pan and wide mouth pan for boiling the milk
  • While milk is boiling, do not walk away. Stay right there. Otherwise milk may get overflow and run out of the pan.
  • If you are serving the chilled basundi, then reduce the simmering time by 5 minutes. Because it will get thicken as it cools.
  • You can adjust the sugar quantity. I and hubby prefers our dessert just sweet meaning not too sweet. So ¼ cup of sugar for 1 litre of milk is enough for us. If you like more sweet then you can increase the sugar quantity.
  • Here I have used full fat whole milk. It makes rich and creamy basundi. If you are using 1% or 2% or low fat milk, It will not be that creamy.
Basundi Recipe (Traditional Gujarati sweet)

Check out more Indian sweets
Shrikhand  //  Peda recipe  //  puran poli  //  besan ladoo  //  Gulab jamun

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Basundi Recipe (How to make basundi recipe)
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Basundi recipe (How to make basundi recipe)

4.5 from 4 votes
Tried this recipe? Leave a comment and give ★ ratings
this is traditional method of making basundi recipe.
Servings 4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Ingredients for basundi recipe:

  • 1 litre or 1 ¼ cups Milk
  • ¼ to ⅓ cup Sugar
  • ¼ teaspoon Green cardamom seeds powder
  • ⅛ teaspoon Freshly grated nutmeg
  • few strands Saffron
  • 5-6 Almonds
  • 5-6 Cashew nuts
  • 5-6 Pistachios

Instructions

Making Basundi Recipe:

  • Take the milk in a heavy bottom pan. Turn the heat on medium-high.
  • Bring it to a boil. As it starts boiling, reduce the heat to medium. Keep stirring and keep cooking the milk till it gets its half quantity. Do stir every five minutes. Also scrap the sides and bottom of the pan.
  • While simmering the milk, you will see thin film of the top. While stirring, mix it with the milk. It gives grainy texture in the basundi. to get half quantity, it took me 35 minutes.
  • Now mix in sugar, cardamom powder and freshly grate the nutmeg, bring it to a simmer.
  • Add saffron and chopped almonds, cashews and pistachios.
  • Mix well and let it simmer for 5 minutes.
  • It should be thick, yet runny consistency. Turn off the stove.

Nutrition

Calories: 130kcal | Carbohydrates: 18.6g | Protein: 3.9g | Fat: 5.3g | Saturated Fat: 1.5g | Cholesterol: 6mg | Sodium: 47mg | Potassium: 101mg | Fiber: 0.6g | Sugar: 16.4g
*Nutrition information is a rough estimate for 1 serving
Course: Dessert
Cuisine: Gujarati,Indian
Calories: 130kcal
Author: Kanan
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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Filed Under: Diwali Recipes, Diwali Sweets, Fasting Sweets, Fasting, Vrat Recipes, Ganesh Chaturthi Recipes, Gujarati Recipes, Indian Sweets, Jain Desserts, Jain Recipes, Maharashtrian Recipes, Navratri Recipes, Recipes for Kids Tagged With: Milk

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Comments

  1. spkumuda

    May 28, 2016 at 7:02 am

    very good recipes one can found here it is very easy to do bcoz with photos and it is good for learners

    Reply
    • Kanan

      May 28, 2016 at 9:28 am

      Thank you.
      Glad to know that photos and recipes are helpful

      Reply
  2. Asha

    April 10, 2015 at 7:44 am

    please show how to make rasmalai , Thank you 🙂

    Reply
    • Kanan

      April 10, 2015 at 1:32 pm

      sure, it is already in my list.

      Reply
  3. Barkha

    August 5, 2014 at 7:18 pm

    Sugar used is powdered or granules

    Reply
    • Kanan

      August 5, 2014 at 8:14 pm

      white granulated sugar

      Reply
  4. kishore

    February 17, 2014 at 12:12 pm

    The way you present is extremely good among all sites I saw. Thank you somuch. Now I can prepare very well. I appreciate your perfection in presentation.

    Reply
    • Kanan

      February 17, 2014 at 12:22 pm

      Thank you so much Kishore

      Reply
  5. Roshni

    June 15, 2012 at 10:42 am

    I have seen a couple of versions of basundi before and i felt it is not my kind of dessert. But yours look very tempting.. may be I was wrong. have to try, looks like i will like it

    Reply

KananHi, I am Kanan!

I share easy, delicious vegetarian recipes (mostly Indian), Eggless and vegan baking recipes that will make your life easy in kitchen.

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