Delicious and Creamy Basundi: An Authentic Indian Milk Sweet Recipe

Ingredients

  • 1 Liter Full Cream Milk
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Cardamom Powder
  • A pinch of Saffron Strands
  • 1/4 Cup Almonds (blanched and sliced)
  • 1/4 Cup Pistachios (sliced)

Steps and instructions

  1. Heat the milk in a heavy bottom pan and bring it to a boil.
  2. Once the milk has come to a boil, reduce the heat to low and let it simmer. Keep stirring regularly so the milk doesn't stick to the bottom of the pan.
  3. Let the milk simmer for 1-2 hours, until it has reduced to half its original quantity.
  4. Add the sugar to the reduced milk and stir until it's completely dissolved.
  5. Add the cardamom powder and saffron strands to the milk and stir to combine.
  6. Finally, add the sliced almonds and pistachios to the pan and stir well.
  7. Allow the Basundi to cool down to room temperature. The Basundi thickens more as it cools down.
  8. Once cooled, refrigerate the Basundi for a few hours before serving.

Tools for making

Recipe variations

  • Add a hint of rose water or kewra essence for a floral flavor.
  • Replace the almonds and pistachios with other nuts like cashews or walnuts.
  • Add a tablespoon of ghee (clarified butter) for a richer taste.
  • Serve Basundi warm with a scoop of vanilla ice cream for a delightful twist.
  • Add a tablespoon of grated coconut for a tropical flavor.
  • For a fruity variation, add chopped mangoes or strawberries to the Basundi.
  • Sprinkle some crushed cardamom seeds on top as a garnish.
  • Add a teaspoon of rose petals or edible silver foil (varak) for a festive touch.

Recipe overview

Basundi is a traditional Indian dessert loved by many for its rich and creamy texture. This sweet treat is made by reducing milk and sweetening it with sugar. The addition of cardamom and saffron gives the Basundi an exquisite aroma and taste. Topped off with crunchy almonds and pistachios, this dessert is a delight for the senses. Be prepared to stir the milk frequently and patiently allow it to reduce. While it takes some time to prepare, the luscious result is well worth the effort. Serve it chilled for a refreshing and satisfying end to any meal. Enjoy the process of making this homemade Basundi and impress your family and friends with your culinary skills.

Common questions

  1. Can I use low-fat milk instead of full cream milk? No, it is recommended to use full cream milk for this recipe as it gives a rich and creamy texture to the Basundi.
  2. Can I use any other nuts instead of almonds and pistachios? Yes, you can use other nuts like cashews or walnuts if you prefer. Just make sure to slice them before adding to the Basundi.
  3. How long does it take for the milk to reduce to half its quantity? It generally takes around 1-2 hours on low heat for the milk to reduce to half its original quantity, but the time may vary slightly depending on the thickness of the milk and the size of the pan.
  4. Can I use powdered cardamom instead of cardamom powder? Yes, you can use powdered cardamom instead of cardamom powder. Start with a small amount and adjust according to your taste preference.
  5. Should I refrigerate the Basundi before serving? Yes, it is recommended to refrigerate the Basundi for a few hours before serving as it tastes best when served chilled.

Serving dishes and utensils

  • Heavy Bottom Pan - A pan with a thick and sturdy base that helps prevent burning and ensures even heat distribution.
  • Stirring Spoon - A long-handled spoon used for stirring the milk while it simmers.
  • Serving Bowls - Bowls to serve the Basundi in.
  • Blender or Mortar and Pestle - Optional. Used to grind the saffron strands into a powder before adding to the Basundi.

Origin stories

Basundi, a sweet delicacy that is popular across the western states of India, has its roots in the cultural richness of Gujarat, Maharashtra, and Karnataka. It is often prepared during festive occasions and is a staple at wedding feasts. Intriguingly, the preparation of Basundi is a true test of patience. The milk is continuously stirred and simmered for hours until it reaches a thick, creamy consistency. It's the epitome of the saying, "good things come to those who wait." The addition of cardamom, saffron, and dry fruits lend an exotic taste and aroma to the dish that is unparalleled. Even today, in the fast-paced era of instant recipes, Basundi holds its ground, relished unhurriedly, one spoon at a time, depicting the essence of Indian festivals - vibrant, joyous, and full of sweetness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.