Basundi Recipe
Basundi is a rich, traditional Indian dessert that has captured the hearts of many with its sweet, creamy texture and aromatic flavors. This popular treat is made by simmering full-fat milk for hours until it thickens and becomes lusciously creamy, often flavored with cardamom, saffron, and garnished with chopped nuts.
What is Basundi?
Is a type of condensed milk dessert, similar to the more well-known ‘rabri.’ Originating from Gujarat and Maharashtra, it is typically prepared during festivals like Holi, Diwali, or Ganesh Chaturthi. It’s made by slowly boiling milk on a low flame until it thickens to a pudding-like consistency. The result is a decadent dish that is incredibly satisfying, with layers of sweetness and a rich, velvety texture.
Ingredients Needed
- 1 liter full-fat milk
- 4-5 tablespoons sugar (adjust to taste)
- 1-2 cardamom pods, powdered
- A few strands of saffron (optional)
- A handful of chopped nuts (cashews, almonds, pistachios) for garnish
- A few drops of rose water (optional, for fragrance)
Step-by-Step Recipe
- Boil the Milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
- Simmer the Milk: Once the milk begins to boil, reduce the heat to low. Let the milk simmer for 30-40 minutes, stirring frequently. The goal is to reduce the milk to about one-third of its original volume, which will give it a creamy, thick consistency.
- Add Sweetener and Flavoring: Once the milk has thickened, add the sugar and stir until it dissolves completely. Add the powdered cardamom, saffron (if using), and a few drops of rose water for a fragrant touch. Stir everything together, and let the milk simmer for another 5-10 minutes.
- Check Consistency: At this point, the milk should have thickened into a custard-like consistency. You can adjust the sweetness or add more flavorings as per your taste.
- Cool and Serve: Once ready, remove from the heat and let it cool slightly. You can serve it warm, chilled, or at room temperature, depending on your preference.
- Garnish: Before serving, garnish with a sprinkle of chopped nuts like cashews, almonds, and pistachios.
Variations of Basundi
- Fruit : Some variations of Basundi incorporate fruits like mango or berries. These fruits are pureed and added to the thickened milk, creating a fruity twist on the traditional recipe.
- Saffron : While saffron is often added for flavor and color, a generous amount of saffron can elevate the dish to another level of richness and aroma.
- Basundi with Coconut: Adding fresh coconut or coconut milk gives Basundi a tropical flavor that pairs wonderfully with its creamy texture.
Serving Suggestions
Basundi can be served in small bowls or cups, making it perfect for individual servings. It’s often paired with crispy fried snacks, such as sabudana khichdi or chakli, during festivals. The rich, sweet flavor of also makes it a great dessert after a heavy meal, offering a refreshing and soothing finish.
