Basundi is a milk based dessert with simple ingredients like sugar and nuts. Learn how to make basundi, Full video and step by step pictures.
Special occasion needs a rich desert as an ending note and this is the perfect one. Birthdays, parties, get togethers or even festivals.
Check out my Gulab jamun recipe and Rabri recipe in this website.
I have not tasted basundi officially until I had last year at my FIL's 70th birthday party. I have made rabri though.
But there are few mild difference between both. This is my FIL's favorite sweet. So, dedicating this post to my mama.
Basundi Vs Rabri difference
Here is my understanding about Rabri and Basundi:
- Basundi is smooth and creamy in texture with malai in it as larger pieces.
- In restaurants, they let the malai layer form and collect it.
- Milk is still more runny comparatively, and the malai layer remains soft and succulent. It's mainly from Gujarat.
- Rabri on the other hand is thicker dessert.
- The malai layer is mixed into the milk. So it gives a texture to it make it look not so smooth, but rich.
- The malai layer is more thin and found coarse texture in the dessert. It's made mostly in North India.
My notes
To prepare basundi, you need a little patience, to simmer the milk, prevent from overflowing and milk getting burnt at bottom.
Choose heavy bottomed vessel, always keep attention and follow the steps. Stirring in regular intervals is important. You will get perfect results.
Personally, Vj likes it without nuts or saffron, just the milk flavor dominating. I will sure prepare such way for him, but this time, wanted to follow the method as such.
Video
Watch video here if you are a video person.
Variations
You can make flavored version of these by adding fresh fruits to cold dessert. Apple, orange, pineapples, strawberry, lychee are few examples.
You may also like
Stepwise photos
1. Take a heavy bottomed wide mouthed vessel and boil milk. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt.
2. Take a tablespoon of milk and soak saffron in it. keep aside.
3. Simmer for 20 mins. Keep mixing the malai layer that forms on the top of the milk as it forms.
4. Add sugar, soaked saffron. Bring to boil.
5. Add chopped nuts and simmer for another 5 mins.
6. Add powdered cardamom and nutmeg and mix well. Switch off the flame.
Serve chilled the best or have it warm with puri.
Recipe card
Basundi recipe | Indian Dessert
Ingredients
- 1 liter Milk
- ¼ cup Sugar
- 8 Saffron strands
- 3 Cashew nut
- 6 Pistachios
- 4 Almond
- 2 Cardamom
- 1 pinch Nutmeg powder
Instructions
- Take a heavy bottomed wide mouthed vessel and boil milk.
- Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt.
- Take a tablespoon of milk and soak saffron in it. keep aside.
- Simmer for 20 mins. Keep mixing the malai layer that forms on the top of the milk as it forms.
- Add sugar, soaked saffron. Bring to boil.
- Add chopped nuts and simmer for another 5 mins.
- Add powdered cardamom and nutmeg and mix well. Switch off the flame.
Video
Notes
- Use heavy bottomed vessel. Adding a small heavy spoon, marble or a plate will prevent the milk getting stuck at bottom of the vessel and burnt.
- Keeping a wooden ladle across the vessel prevents overflowing. But keep in low flame.
- Add saffron less, otherwise it will spoil the taste.
- I soak pistachios, peel the skin and chop before adding.
- You can add nuts of your choice.
- Basundi must not be too thick.
Gayatri Balaji says
Lovely presentation! Will surely try making.
Sujata says
My basundi has becomes rabdi. How can I turn it to basundi. Please help
Raks Anand says
Add boiled milk to adjust consistency and enjoy it with the same texture. Also if you want can try using a ladle with holes to take out rough textures.