Basundi is a delicious and popular Indian sweet where thickened milt is is the star ingredient. It is basically milk thickened and sweetened, further flavored with cardamom, saffron and garnished with nuts. This milk based Indian dessert is popular in Maharastra, some parts of Karnataka and Gujarat with minor variations. Basundi is always served chilled as dessert or with poori as side dish.
- 3 cups milk full fat
- 1/2 cup sweetened condensed milk
- 2 tablespoons sugar
- 1/8 teaspoon saffron strands soaked in 2 tablespoons milk
- 1/4 cup slivered almonds
- crushed dried rose petals
- 1/2 teaspoon green cardamom powder
Soak a fat pinch of saffron strands in 2 tablespoons warm milk.
Add full fat milk in a heavy pan and bring to a boil.
Cook in medium flame for 10-12 minutes, stirring often
Now add sugar, saffron soaked milk and condensed milk. Mix well
Simmer and cook for another 15-20 minutes, stirring often.
Now add cardamom powder, rose petals and simmer for another 7-8 minutes.
Add sliced nuts. Turn off the heat.
refrigerate for few hours and serve basundi cold or warm with poori.
- Full fat milk is ideal for this recipe. It makes this dessert very creamy and rich.
- I have added 200 ml sweetened condensed milk for 3 cups milk. You can just use 4 cups milk and increase sugar by another 1/4 cup if you want skip condensed milk. Simmer the milk for another 25-30 minutes.
- Use a heavy thick bottomed pan or non stick pan to prevent milk from sticking to the bottom.
- Also make sure to keep stirring the milk continuously to prevent milk from sticking to the bottom.
- As the milk simmers, milk solids will collect at the sides of the pan. Make sure to scrape them and mix back into the simmering milk.
Serving: 3servings | Calories: 395kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 170mg | Potassium: 575mg | Fiber: 1g | Sugar: 48g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 444mg | Iron: 1mg