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Basundi is a rich, creamy, and traditional Indian dessert popular in Maharashtra and Gujarat. Made by slow-cooking full-fat milk until it thickens and sweetens, this dish is flavored with cardamom, saffron, and a handful of dry fruits. It’s a festive favorite often enjoyed during celebrations and special occasions.
Ingredients:
Full-fat milk – 1 liter
Sugar – 1/4 cup (adjust to taste)
Cardamom powder – 1/2 tsp
Saffron strands – a pinch (optional)
Chopped almonds – 1 tbsp
Chopped pistachios – 1 tbsp
Chopped cashews – 1 tbsp
Rose water – 1 tsp (optional)
How to Make Basundi:
Boil the Milk:
Pour the milk into a heavy-bottomed pan. Bring it to a boil over medium flame, stirring occasionally to prevent sticking.
Simmer & Thicken:
Once it starts boiling, lower the heat and simmer the milk. Stir frequently and scrape the sides to mix the cream back into the milk. Continue until the milk reduces to almost half.
Add Sugar & Flavors:
Add sugar and mix well until it dissolves. Add cardamom powder, saffron strands, and rose water if using.
Mix in Dry Fruits:
Add chopped almonds, pistachios, and cashews. Let it simmer for another 5–10 minutes.
Cool & Serve:
Turn off the heat and allow it to cool. Basundi can be served warm or chilled. Garnish with a few saffron strands or dry fruits before serving.
Serving Tips:
Serve chilled in small bowls or matkis for a traditional touch.
Pairs well with puris or can be enjoyed on its own.
Perfect for festive menus like Diwali, Raksha Bandhan, or Navratri.
Pro Tips:
Stir frequently while reducing the milk to avoid burning.
You can add condensed milk for quicker results, but traditional slow-cooked basundi has unmatched flavor.
Add nutmeg powder for a unique twist.
Source : Oh Women
