Basundi recipe, how to make basundi

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.

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

Here is my understanding about Rabri and Basundi:

• Basundi is smooth and creamy in texture. In restaurants, they let the malai form and serve with large layers of soft malai mixed in it. This is because the milk is still more runny comparatively, so the malai layer remains soft and succulent. It’s mainly from Gujarat.
• Rabri on the other hand is thicker, the malai layer gives a texture to it make it look not so smooth, but rich. The malai is more thin and found smaller in the dessert. It’s made 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.

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• Easy Rasmalai
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• Microwave therattipal

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5 from 1 vote

Basundi recipe | Indian Dessert

Basundi is a milk based Indian dessert with simple ingredients like sugar and nuts. Learn how to make basundi, Full video and step by step pictures.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 6

Cup measurements

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.

📸 Step by step 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.