• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Indian Sweets

    Basundi

    Published: Aug 12, 2020 · Last Modified: Aug 12, 2020 by Kanan Patel / 11 Comments

    Jump to Recipe Pin Recipe
    Collage of 4 images showing basundi in serving cups, simmering milk, adding nuts, ladleful basundi with text at top

    This is the BEST basundi recipe you’ll get around the internet. It is super creamy, rich, perfectly sweet with the crunch of nuts in every spoon. A perfect festive dessert that not to be missed. 

    Basundi in a serving bowl with garnish of chopped nuts
    Jump to:
    • What is Basundi?
    • 🧾Ingredients
    • 🍳Step By Step Photo Instructions 
    • 💭Expert Tips:
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    What is Basundi?

    Basundi is an Indian sweet that popular in Gujarat, Maharashtra and Karnataka states. It is made by reducing the milk on low flame till half the quantity and sweetened with sugar, flavored with cardamom, saffron and garnished with lots of chopped nuts. 

    Even though it falls in the ‘dessert’ category, it is usually served along with meal (feast thali) and eaten warm with puri. Basundi puri is the best combo you’ll ever try. But yes, you can enjoy a bowlful of it as such, it tastes too good.

    It is usually made during festivals like Diwali, Bhai dooj, Raksha bandhan, Gudi padwa or any special occasions. In Gujarat, you may see basundi on the menu during wedding functions. You can have this during the vrat or Navratri fasting as a dessert or as a meal with rajgira puri.

    🧾Ingredients

    Here is the pic of ingredients required to make an authentic version of basundi recipe. You’ll need a total of 8 ingredients. All of them are simple, basic and easy to find, nothing fancy here.

    Image of ingredients used in basundi includes milk, sugar, saffron, cardamom, nutmeg and nuts

    Ingredient Notes

    Milk: You must use full-fat whole milk to get a nice creamy, rich texture. No, this recipe does not work with 1%, 2%, low-fat or fat-free versions.

    Sugar: At home, we like our desserts just sweet. But if you prefer more sweet then you can increase the sugar amount.

    Flavoring ingredients: Cardamom and saffron are necessary. You can skip nutmeg if you don’t have.

    Nuts: Almonds, cashews and pistachios are most commonly used. And I have not tried with any other nuts.

    🍳Step By Step Photo Instructions 

    1) Take the milk in a heavy bottom pan. Turn the heat on medium. 

    2) Bring it to a boil. As it starts boiling, reduce the heat to medium-low. Keep stirring and keep cooking till it gets its half quantity. Do stir every 2-3 minutes and also scrap the sides and bottom of the pan to avoid scorching.

    3) While simmering, you will see a thin film of malai at the surface. Do mix as you stir. It gives grainy texture in the basundi. Now the milk is half quantity, it took me 35 minutes.

    4) Now add sugar and mix.

    Collage of 4 steps showing milk in a pan, stirring with spatula, cooked till half, adding sugar.

    5) Also, add cardamom powder and freshly grated nutmeg, mix.

    6) Add saffron.

    7) Add chopped nuts.

    8) Mix and let it simmer for another 5 minutes. Saffron will infuse its color, basundi will be thick, yet runny consistency. Turn off the stove. This can be served warm, room temperature or chilled.

    Collage of 4 images showing adding cardamom, saffron, chopped nuts and ladleful of basundi ready to serve

    💭Expert Tips:

    Stirring frequently: It is very important to stir the milk while it is simmering. In the beginning start with every 5 minutes, as it starts to thicken stir every 2-3 minutes.

    Medium-Low heat: To get the best texture, always simmer on low to medium heat.

    Type of pan: Always use wide mouth, thick bottom pan. If using a saucepan, there are chances that milk will get overflow and it also takes more time to thicken.

    Serving chilled: If so then reduce the simmering time by 5 minutes, because as it gets chilled in the refrigerator, it will thicken more.

    Double, triple the quantity: Yes, you can. But keep in mind that milk takes more time to thicken, so simmering time will be increased

    FAQs

    Is Rabri and Basundi same?

    Both recipes call for the same ingredients but the taste, texture and consistency are not the same. Rabri (North Indian sweet) is more thick compared to basundi. Rabri has big strands of malai (lachhedar rabri) vs basundi has very tiny grains of malai. 

    How to make basundi with condensed milk?

    When basundi made with condensed milk it takes less time compared to the authentic method. You’ll need 1 can (14oz) of condensed milk for 5 cups of milk. Combine both and simmer for around 20 minutes on low heat. And then add flavorings and nuts. This quantity will make about 8 servings.

    Top view of basundi in two serving bowls with garnish of chopped nuts

    Check Out Other Indian Sweets

    • Shrikhand
    • Peda recipe
    • Puran poli
    • Besan ladoo
    • Gulab jamun

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    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 in a serving bowl with garnish of chopped nuts
    Print Pin

    Basundi

    4.67 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is the BEST basundi recipe you’ll get around the internet. It is super creamy, rich, perfectly sweet with the crunch of nuts in every spoon.
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 232kcal
    Servings 4
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 litre or 1 ¼ cups Milk (Full-fat Whole)
    • 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 

    • Take the milk in a heavy bottom pan. Turn the heat on medium.
    • Bring it to a boil. As it starts boiling, reduce the heat to medium-low. Keep stirring and keep cooking till it gets its half quantity. Do stir every five minutes and also scrap the sides and bottom of the pan to avoid scorching the milk.
    • While simmering the milk, you will see a thin film of malai at the surface. Mix as you stir and it gives grainy texture in the basundi. Now the milk is half quantity, it took me 35 minutes.
    • Add sugar, cardamom powder, nutmeg, saffron and chopped nuts. Mix and let it simmer for another 5 minutes. Saffron will infuse its color, basundi will be thick, yet runny consistency. Turn off the stove.
    • This can be served warm, room temperature or chilled.

    Notes

    • Stirring frequently: It is very important to stir while it is simmering. In the beginning start with every 5 minutes, as the it starts to thicken stir every 2-3 minutes.
    • Medium-Low heat: To get the best texture, always simmer on low to medium heat.
    • Type of pan: Always use wide mouth, thick bottom pan. 
    • Serving chilled: If so then reduce the simmering time by 5 minutes, because as it gets chilled in the refrigerator, it will thicken more.
    • Double, triple the quantity: Yes, you can. But keep in mind that milk takes more time to thicken, so simmering time will be increased

    Nutrition

    Calories: 232kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 112mg | Potassium: 376mg | Fiber: 1g | Sugar: 26g | Vitamin A: 420IU | Calcium: 296mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Rava Sheera
    Boondi Ladoo »
    863 shares
    • Facebook245
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Nc

      August 10, 2020 at 6:27 pm

      I liked the recipe want to make it in instant pot or slow cooker Nay suggestions?tips?5 stars

      Reply
      • Kanan Patel

        August 11, 2020 at 8:12 am

        I have never tried basundi in instant pot or slow cooker.

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry