Basundi Recipe | Easy Basundi Recipe | How to make Basundi

Basundi Recipe | Easy Basundi Recipe | How to make Basundi with detailed photos. Basundi is a very popular traditional Maharashtrian dessert made by boiling the milk until it is thickened.

In Maharashtra, basundi is made during festivals or on special occasions. Basically in Maharashtra, homemade basundi is served with puri or with Puran Poli. But it is also served as a sweet dish or dessert. Basundi is somewhat similar to rabadi, a famous North Indian sweet dish. The main difference between basundi and rabdi is its texture and consistency.

In this recipe, I have used the traditional method to prepare creamy and delicious basundi. It takes an hour to make the basundi. I have used full-fat milk which gives a thick and silky texture to the basundi. The time for making the basundi will vary as it depends upon the quality of milk and on the thickness of the pan.

Do check our other dessert recipes- Kaju Katli, Coconut Burfi, Instant Peda, Chena Murki, Kaju Badam Katli, Mango Jelly, Amrakhand, Besan Ladoo, Chocolate Carrot Cake, Aloo Halwa, Fruit Custard

Also, check our other Maharashtrian recipes- Batata Vada,  Narali Bhaat, Bhajni Chakli, Sabudana Vada

Ingredients

2-liter full cream milk

½ cup sugar

6-7 chopped almond

6-7 chopped cashew nut

¼ teaspoon saffron

¼ teaspoon cardamom powder

How to make Basundi

1. Take a thick bottom pan and add 2-liter full cream milk.

2. Stir and boil the milk on medium flame.

3. When the cream accumulates at the top, gently stir the milk.

4. After 20 minutes, milk is reduced to a quarter.

5. Stir continuously and also scrape the milk solids from the sides of the pan.

6. After 45 minutes, milk gets thick and is reduced to half. Now add chopped cashew and almonds.

7. Further, add ½ cup sugar and stir until sugar dissolves.

8. Also, add ¼ teaspoon saffron and mix very well.

9. Stir and simmer the milk for another 5 minutes.

10. Lastly, add ¼ teaspoon cardamom powder.

11. Switch of the flame and basundi is ready.

12. Serve basundi hot or chilled garnished with some nuts.

Suggestion

1.  You can add pistachio in basundi.

2. You can also add nutmeg powder to enhance the flavour of basundi.

3. Adding saffron is optional, you can skip it.

4. For making creamy basundi, always use full creamy milk.

Recipe Card for Basundi

Yield: 1 liter

Basundi Recipe | Easy Basundi Recipe

Print

Basundi is a very popular traditional Maharashtrian dessert made by boiling the milk until it is thickened.

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 2-liter full cream milk
• ½ cup sugar
• 6-7 chopped almond
• 6-7 chopped cashew nuts
• ¼ teaspoon saffron
• ¼ teaspoon cardamom powder

Instructions

How to make Basundi

1. Take a thick bottom pan and add 2-liter full cream milk.

2. Stir and boil the milk on medium flame.

3. When the cream accumulates at the top, gently stir the milk.

4. After 20 minutes, milk is reduced to a quarter.

5. Stir continuously and also scrape the milk solids from the sides of the pan.

6. After 45 minutes, milk gets thick and is reduced to half. Now add chopped cashew and almonds.

7. Further, add ½ cup sugar and stir until sugar dissolves.

8. Also, add ¼ teaspoon saffron and mix very well.

9. Stir and simmer the milk for another 5 minutes.

10. Lastly, add ¼ teaspoon cardamom powder.

11. Switch of the flame and basundi is ready.

12. Serve basundi hot or chilled garnished with some nuts.

Nutrition Information

Yield

1

Serving Size

1 liter
Amount Per ServingCalories 1760Total Fat 77gSaturated Fat 40gTrans Fat 0gUnsaturated Fat 29gCholesterol 206mgSodium 1001mgCarbohydrates 205gFiber 1gSugar 205gProtein 68g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.