Basundi | Homemade Basundi Recipe - Cooking From Heart (2024)

Learn how to make Basundi recipe with detailed step by step pictures. Homemade Basundi sweet recipe – rich, creamy and so decadent! It is perfect for any celebration, festivity or simply as a dessert.

Basundi is a rich & creamy milk-based dessert that is popular all over India. Traditionally, full-fat milk is boiled and cooked on a very slow flame in a huge heavy pan until it thickens and reduces to half the quantity. As milk creams and forms a thick skin over the top & edges, it is gently mixed in – making sure basundi sweet is creamy & decadent. This is one of the most indulgent sweets, that does not require many ingredients. Patience is the key and continuously stirring milk to avoid it from burning along the edges or at the bottom.

Ingredients

Full Fat Milk is the main ingredients for making Basundi sweet. For optimal and best results, it is recommended not to use skim, low-fat or toned milk. The higher the fat content in the milk, the better the results are.

Sugar is added very minimally to sweeten the cooked milk. As milk is cooked slowly over a longer period, it attains a natural sweetness and doesn’t require a lot of added sugars.

Saffron Strands are used to flavor the milk and to give a beautiful yellowish hue to the basundhi.

Cardamom Powder is used as the main flavoring ingredient, and is cooked along with the milk.

Slivers of Almonds & Pistachios add richness & texture to the dessert, also used as a garnish.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a heavy bottomed large kadai/pan add 1 liter of full-cream milk. Boil the milk on medium-high flame until it is cooked.

Reduce the flame to medium-low and continue cooking the milk as the cream starts forming on the top.

Stir the milk continuously to avoid burning at the bottom or at the sides. Keep scrapping the sides and the bottom to add the cream back to the milk.

Now add a large pinch of saffron strands along with ¼ teaspoon cardamom powder. Mix well.

Slowly, the color of the milk begins to change and it should also start getting thick. Continue to stir frequently and scrap the edges to add the milk solids back into the milk.

As the milk is reduced to half the original quantity and has thickened enough with layers of milk solids.

Add 2 tablespoon sugar. Mix well.

The milk can get diluted a little with the addition of sugar, continue to cook on low flame for another 5-10 minutes.

Add 2 tablespoon each of slivered almonds and pistachios. Mix well, cook for 5 more minutes.

The basundi will be flowy at first and on cooling down, it thickens enough with chunky creamy milk solids through out.

Serve it warm or chilled. Refrigerate for upto 3 days in an airtight container.

Recipe Notes

• Adjust the amount of sugar depending on sweetness preference. You can add upto ¼ cup (3 tbsp) sugar if you prefer a sweeter basundi.
• Optionally, ⅛ teaspoon Nutmeg Powder can also be added for additional flavor.

Top Tip

It is must to use full-cream milk for best results – the basundi will turn out creamy and rich as it should be. With toned or skimmed or low-fat milk, basundi does not yield enough quantity and not have the richness.

Do not leave the milk unattended at any point during the making of basundi. If you leave away the milk solids from the sides, they caramelize way too quickly spoiling the sweet. Make sure the milk is stirred at regular and frequent intervals.

Using a heavy, wider pan is essential to evenly cook the milk and to get creamy milk solids. If the pan is too narrow, it takes way longer to cook the milk to the right consistency.

Always cook the basundi on low flame for longer period, for guaranteed best results. The longer the milk cooks, the better the sweet turns out.

Substitutions & Variations

It is optional to use slivers of almonds and pistachios, although they add a great texture and richness to the basundhi.

If you prefer a smoother, creamier version of basundi you can run it through the sieve to dissolve any milk solids. We prefer a chunkier basundi with layers of milk solids, so this recipe works out well.

Storage & Serving Suggestions

Basundi should be served either warm or chilled. It can be stored in refrigerator for up to 3 days when stored in an airtight container. Personally, I feel that the saffron flavor gets absorbed into the milk on resting and enhances the overall taste too! It works the best as a make-ahead dessert for dinner parties, and can be served chilled.

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