Basundi | Basundhi Recipe
Basundi or Basundhi is a famous Milk sweet loved by everyone. This is one of the favorite dessert that I make during the festival season or for special occasions.
Servings: 8 servings
- 8 cups Milk Full fat milk
- ¾ cup Sugar
- 2 tablespoon Pistachios coarsely chopped
- 2 tablespoon Almonds coarsely chopped
- 1 teaspoon Cardamom powder
- ¼ teaspoon Saffron
In a heavy bottom pan, boil the milk. Once it comes to a boil, add the chopped nuts.
When simmering, you will notice the layers of cream forming on the top. Keep removing it and add it back to the boiling milk. Keep doing it the whole time.
Add the saffron strands and let the milk continue to cook and reduce.
When the milk is reduced to half the quantity you will notice that it starts having a mud like consistency. At this stage add the sugar and mix well. As soon as you add the sugar, the mixture will liquefy a bit. Keep cooking it down until the mixture thickens slightly.
Now add the cardamom powder and take it off the heat.
Serve it warm or chilled.
Expert Tips and FAQ's
- Full fat milk works the best but reduced fat milk can also be used. I would not recommend using skimmed milk though.
- Adjust the sugar based on your taste. If you like less sweet Basundi, then use just about ½ cup
- Take the basundhi off the flame when it still is little runny. It will solidify a little when cooled.
- If in case you cooked it too much and the mixture is too thick, add a little milk and bring it to a boil. Then cool it down and serve.
Calories: 247kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 359mg | Fiber: 1g | Sugar: 31g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 1mg