Basundi Recipe
I have been getting so many request to share this recipe in my blog. Basundi is nothing but reduced milk with lots of sugar and nuts in it. The flavour comes from nuts and condensed milk. It makes a rich dessert for any special occasion. Anyone can make this sweet, the one thing which you have to do is keep reducing the milk and keep stirring it often, so nothing burns in the bottom.
About Basundi Sweet Recipe
Basundi is made with milk which is cooked for longer time with sugar and condensed milk till it thickens kheer like texture. This is a rich milk-based sweet. The main ingredient is milk, sugar, sweetened condensed milk, nuts and flavourings. Basundi is very similar to rabdi. Both are made with milk, sugar and nuts. But Basundi sweet is creamier, thinner and smoother in consistency. Usually rabdi is less in sweet which is usually accompanied with other desserts like gulab jamun, rasgulla, shahi tukda. Traditionally Basundi is made by reducing milk for hours till it thickens. It is constantly mixed to get the creamy texture. Finally finely chopped nuts, saffron and ground cardamom is added.
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Watch Basundi Sweet Video
Basundi Sweet Ingredients
Full Fat Milk - Use full fat milk with higher cream content for richness. Higher cream and fat content milk will give thicker creamier basundi. Sweetened Condensed Milk - sugar and milkmaid provides creamy, flowy and smooth basundi. Flavourings - saffron, cardamom, nutmeg are essential flavourings you can add in basundi. You can add a dash of rose water & kewra water for floral aroma. Nuts - I add finely chopped cashews, badam and pistachios.
Basundi Preparation (3 Easy Steps)
Reducing Milk
Take milk, sugar, condensed milk in a big pan and heat it up. Bring it to a boil, simmer the pan and cook on medium heat, keep mixing till it thickens. Fold in the milk solids into the milk mix and cook till reduced in half.
Flavouring Baundi
Take it off the heat and add cardamom, saffron, nuts.
Serving
Pour into a bowl and chill in fridge. Serve cold.
Expert Tips
Use full fat milk for this process. Keep mixing when reducing the milk. Sweetened condensed milk adds richness and creamy smooth texture. Any finely chopped nuts can be added in the basundi. Rose extract, saffron and nutmeg can be used as flavourings.
Storage & Serving
Basundi can be stored in fridge for upto a week. Serve basundi warm or cold.
How to Make Basundi (Stepwise Pictures)
1)Take milk in a sauce pan. Use full fat cream milk for best taste. 2)Add in sugar to taste. 3)Add in sweetened condensed milk. Condensed milk adds thickness, creaminess and taste to the dish. 4)Heat milk in a sauce pan. Bring it to a boil and cook till it reduced in half. 5)keep mixing so the milk reduce faster and it thickens faster. Make sure it doesn’t burn in the bottom. 6)The milk solids will form on top of the milk. Scrape and fold that into the milk mix. This adds richness and thickness to the basundi. 7)These are the milk solids which is essential for basundi. 8)Mix well till the milk solids thickens. 9)Now the mixture has reduced half way through. 10)Add in a pinch of ground cardamom for flavour. You can add rose extract, saffron. 11)Add in finely chopped nuts like cashews, almonds, pistachios. 12)Add in a pinch of saffron. 13)Mix well. Now basundi is ready to serve.
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