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Badam Basundi is a delicious and creamy Indian dessert made by slowly reducing milk and flavouring it with almonds, cardamom and saffron. It has a rich, nutty taste and is perfect for festivals, celebrations, family gatherings or a special weekend treat.
Unlike regular basundi, the addition of finely chopped or ground almonds gives this dessert a wonderful texture and extra richness. It can be served chilled or slightly warm, making it a versatile sweet for any occasion.
Ingredients
1 litre full-fat milk
½ cup almonds (badam)
½ cup sugar, or as per taste
8–10 saffron strands
½ teaspoon cardamom powder
2 tablespoons chopped almonds
1 tablespoon chopped pistachios
1 tablespoon warm milk for soaking saffron
1–2 tablespoons condensed milk (optional)
A few saffron strands and chopped nuts for garnishing
Method
Prepare the Almonds
Soak the almonds in warm water for 4–5 hours or overnight. Peel them and grind them into a slightly coarse paste using a little milk.
Boil the Milk
Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil. Keep the flame low and continue cooking, stirring occasionally.
Reduce the Milk
Scrape the cream that forms on the sides of the pan and mix it back into the milk. Continue simmering until the milk reduces slightly and becomes thick and creamy.
Add Almond Paste
Add the prepared almond paste and mix well. Cook on low heat for another 8–10 minutes, stirring continuously to prevent the mixture from sticking to the bottom.
Add Sugar and Flavours
Add sugar, cardamom powder and saffron soaked in warm milk. Mix well and cook for another 5–7 minutes.
Add Nuts
Add chopped almonds and pistachios. If you want an even richer and creamier basundi, you can add condensed milk, although it is completely optional.
Cool and Serve
Turn off the heat and allow the basundi to cool. Refrigerate it for at least 2 hours for the best taste. Garnish with saffron strands and chopped nuts before serving.
Tips for Perfect Badam Basundi
Always use full-fat milk for a rich and creamy texture.
Cook the milk on a low flame and stir regularly.
Do not add sugar too early, as it can slow down the thickening process.
Keep the almond paste slightly coarse for a pleasant nutty texture.
Basundi becomes thicker after cooling, so avoid reducing the milk excessively.
Serve chilled for a refreshing dessert or slightly warm during colder weather.
Serving Suggestions
Badam Basundi can be enjoyed on its own or served with puri, malpua, jalebi or gulab jamun. It also makes a wonderful dessert for Diwali, Janmashtami, weddings and other festive celebrations.
With its creamy consistency, aromatic saffron and cardamom, and rich almond flavour, Badam Basundi is a simple yet luxurious Indian sweet that is sure to impress everyone at the table.
Source :- Oh Women
