basundi

Basundi Recipe | How to Make Basundi Recipe | Gujarati Sweet

What is Basundi?

An easy sweet recipe prepared with milk, flavored with nutmeg and cardamom and enriched with dry fruits is basundi. This Indian recipe belongs to Gujarat and Maharashtra. There is something common in the most popular sweet recipes of India; rasgulla, gulab jamun, kaju katli, kalakand, peda etc; these are milk-based sweet recipes. Evaporated milk or mawa is used in most of the sweet recipes. And I love milk-based dessert recipes. Mainly because whenever I have leftover milk I quickly make some kalakand or peda or kheer with it. Secondly, most of these sweet recipes can be made quick sweet recipes with the use of condensed milk.

Let’s talk about the ingredients for Basundi recipe

We can’t talk much about it, because there aren’t many ingredients used for Basundi recipe. The second best thing is that the ingredients used are very simple and easily available. This is a quick sweet recipe because condensed milk has also been used. Ingredients such as condensed milk, milk powder, evaporated milk often reduce the cooking time of the dessert. Following is all that you need to make basundi:

Milk and condensed milk: It is advised to use whole cream milk for the milk-based desserts. However, I often make sweets such as peda, kalakand, etc with the leftover milk. And that is not full cream milk. Still, I am happy with the results. So I believe if you can use full cream milk. Otherwise, you can also work with whatever you have, just cook it properly. Further, the recipe calls for condensed milk which not only reduces its cooking time but also gives it a nice texture.

Dry Fruits: Dry fruits give the body to basundi. I have used almonds, pistachios and cashew nuts. You can add or omit as per your choice.

Flavoring: The most common ones, cardamom, and saffron have been used. Other than these, nutmeg has been used which is indispensable for this recipe.

Similar Recipes on the blog

Kheer recipes are my favorite milk-based sweet recipes. Recently I made kesar phirni and this is now our favorite dessert, we often indulge in some chilled and creamy phirni.

How to serve Basundi?

Just as kheer, basundi can be served hot, warm or chilled. I prepared it for Janamashtami fast and served it with kuttu chilla and aloo ki farali sabji.

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How to make Basundi?

1.This recipe serves 3-4 persons.

basundi

2.In a cooking pan add 3 cups of milk.

basundi

3.Add 200 g condensed milk.

basundi

4.Also add in dry fruits i.e. 6-7 each of almonds (badaam), cashews (kaju) and pista along with 3-4 cardamoms’ (elaichi) seeds crushed and a pinch of nutmeg (jaiphal) powder.

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5.Let it simmer for 15-20 minutes. Check the sweetness and consistency. Basundi will thicken when it cools and thicken more when refrigerated.

basundi

6.Serve hot. Bon appétit!

basundi

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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