Basundi is one of those desserts that fills your kitchen with the most amazing aroma while it cooks. This traditional Indian sweet treat reminds me of my grandmother’s kitchen, where patience was the secret ingredient. The slow process of reducing milk creates this incredibly creamy, almost pudding-like texture that’s just heavenly. What I love most is how simple ingredients transform into something so luxurious. The saffron gives it that gorgeous golden color, while cardamom adds warmth. Trust me, once you try homemade basundi, you’ll never want the store-bought version again.
About the Recipe
You should without a doubt try this recipe because it’s surprisingly simple for such an impressive dessert. Yes, it takes time, but most of that is just gentle simmering while you do other things. The ingredients are basic – milk, sugar, and spices you probably already have. But the result tastes like something from a fancy Indian restaurant. It’s also naturally gluten-free and vegetarian. Plus, you can make it ahead of time, which makes it perfect for dinner parties or festivals. The best part? Your house will smell without a doubt incredible while it’s cooking.
Why You’ll Love This Recipe
First off, this basundi is ridiculously creamy and rich without being overly sweet. The saffron gives it this lovely floral note that’s so sophisticated. I love how the nuts add a nice crunch against the smooth texture. It’s also incredibly versatile – serve it as dessert after an Indian meal, or enjoy it as a sweet treat with afternoon tea. The recipe is forgiving too. If your milk reduces a bit more or less, it still tastes amazing. And here’s something cool – it actually tastes better the next day when all the flavors have had time to meld together.
Basundi / Rabri
Cooking Tips
Use a wide, heavy-bottomed pan to speed up the reduction process. Don’t walk away completely – you need to stir occasionally to prevent burning. That cream forming on top? Don’t throw it away. Push it to the sides like the recipe says – it adds incredible richness. Soak your saffron in a tablespoon of warm milk first to release more color and flavor. Taste as you go and adjust the sugar to your liking.
Serving and Storing Suggestions
This recipe serves about 4-6 people and takes roughly 45-60 minutes to make. Serve it chilled in small bowls – it’s quite rich. Store covered in the refrigerator for up to 3 days. The texture might thicken more as it sits, which is perfectly normal. You can thin it with a little milk if needed. Garnish just before serving to keep the nuts crunchy.
Similar Recipes
- Kheer (Rice Pudding)
- Rabri
- Shrikhand
- Kulfi
- Payasam
Nutrient Benefits
This dessert provides good amounts of calcium and protein from the milk. Almonds and pistachios add healthy fats, vitamin E, and magnesium. Saffron contains antioxidants and has been linked to mood benefits. While it’s without a doubt a treat, the milk base makes it more nutritious than many other desserts. The nuts also provide fiber and additional protein, making this a more satisfying sweet treat.
Basundi
Ingredients
- 1 litre Milk
- 200 g Sugar
- 5 to 10 Pistachios
- 5 to 10 Almonds
- 1/2 tsp Saffron Strands - 1/2 tsp
- 1/2 tsp Cardamom Powder - 1/2 tsp
Instructions
- Heat a wide, heavy-bottomed pan over medium flame.
- Pour the milk and bring to a boil.
- Simmer till the milk is reduced by almost 80% and all the while pushing the cream that is formed on top to the sides.
- Add sugar, cardamom powder and saffron strands
- Switch off the flame, stir gently till sugar has dissolved completely and cool.
- Scrap the sides and add all the cream (pushed to the sides) to the remaining milk.
- Garnish with almonds and pistachios.
- Chill and serve.
Notes
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Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
You can, but the result won’t be as rich and creamy. Whole milk gives basundi its characteristic thick texture and luxurious mouthfeel. If you must use low-fat milk, consider adding a splash of heavy cream at the end to improve the richness.
How do I know when the milk has reduced enough?
The milk should coat the back of a spoon and have a creamy consistency. It typically takes 40-50 minutes of gentle simmering. The original volume should reduce to about one-fifth of what you started with. Don’t worry if it seems thin – it thickens more as it cools.
What if my basundi curdles while cooking?
This usually happens if the heat is too high or if you add sugar too early. Keep the flame on medium-low and be patient. If it does curdle slightly, strain it through a fine mesh and continue cooking. The texture might be slightly different but it’ll still taste good.
6 comments
your recipe is too good
fine
fine
its really really nice to making madam
its really nice madam, i like very much.
but i don’t know how to prepare? but now onwards
i will prepare easily.
nice recipe