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Traditional creamy basundi sweet in bowl
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Basundi Recipe (Traditional Indian Milk Dessert)

Rich, creamy and traditional Basundi sweet recipe made with simmered whole milk, sugar, cardamom and crunchy nuts with step-by-step photos and tips.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sweet
Cuisine: Indian
Keyword: basundi, Basundi recipe, easy dessert, easy dessert recipes indian, Indian dessert recipes, sweetened milk
Servings: 2 servings
Author: Chitra

Ingredients

Main Ingredients

  • 500 ml Full fat milk (approx. 2 cups / 17 fl oz - whole milk)
  • 2-4 tbsp Sugar (adjust to taste)
  • Saffron threads few strands
  • ¼ tsp Cardamom powder (from 2 pods, crushed)
  • 1 pinch Nutmeg powder (freshly grated)
  • 1 ½ tbsp Chopped cashews, almonds and pistachios (approx. 5 each)

Instructions

  • In a heavy bottomed kadai or pan, bring the milk to a boil over medium heat and simmer until it reduces to half its original quantity. As it boils, stir the bottom periodically, gently scrape the clotted milk cream (malai) from the sides of the kadai and fold it back into the milk. In the mean time, finely chop all the nuts and set aside. Roast a small piece of nutmeg, powder and set aside.
    Simmering milk and adding saffron for basundi
  • After the milk is reduced to half, add sugar and saffron threads. Mix well and boil for 2 to 3 minutes until the sugar dissolves completely. Taste and adjust sweetness if necessary.
  • Lastly, add the crushed cardamom powder, nutmeg powder and chopped nuts. Mix well and switch off the flame. The total simmering process takes around 30 to 35 minutes on low to medium flame. Keep the consistency slightly runny, as it will thicken further as it cools down.
    Adding cardamom nutmeg and chopped nuts to thickened milk
  • Transfer the basundi to a serving bowl and refrigerate for 3 to 4 hours. Serve chilled garnished with extra nuts!

Notes

  • Stand nearby and stir the milk periodically to avoid scorching or spilling over. If you cannot stay by the stove, keep the flame on low and let it simmer gently, scraping the sides once in a while and folding the cream back into the milk.
  • The color of basundi varies according to the quantity of saffron used. Add fewer strands for a delicate color or a few extra for a vibrant golden hue.
  • Basundi thickens upon cooling and chilling. You can adjust the consistency by stirring in a little warm milk before serving if it becomes too thick. Check for sweetness as well.