Basundi Recipe a traditional Indian Dessert made during festivals! Basundi is made with ingredients easily found in your kitchen. I have used organic sugar you could use plain sugar Or jaggery. This is generally made during Bhai Dooj in Diwali, Holi and Gudi Padwa. Also it’s made in states like Bihar, Gujarat and Maharashtra. It tastes great when clubbed with puris.
Basundi is made from thickening milk, sugar, cardamom powder and some nuts. It’s quite similar to Rabdi. The best part is if your freeze basundi and you get kulfi. So make up your mind what you wanna make 😉
My hubby isn’t fond of sweet but I am. So today for lunch had Basundi with puris all by myself. I was quite filled and satisfied. As it’s so creamy and full of nuts just makes you feel richer and happier. You could just chill them in the fridge. It will thicken more once it’s chilled. Now eat them as dessert Or serve hot with puris. They taste great both ways. Check some more Diwali Recipes like gulab jamun, mohanthal, boondi ladoo, spicy shankarpali , phirni, basundi and nankhatai.
Basundi Recipe details and printable version below:
- 500 ml full cream milk
- Sugar as much you require (I used only 2 tbsp as I prefer less sweet)
- few strands of saffron (optional)
- 1 tbsp milk powder
- 1/4 t/s cardamom powder
- 8 – 10 pistachios chopped finely
- 15 – 16 almond flakes Or chopped finely
- 3 – 4 dried dates soaked in water and chopped finely (optional)
- few raisins (optional)
- a pinch of salt
- Boil milk on a wide bottomed saucepan. Once milk reaches it’s boiling point add sugar.
- Stir nicely and place on low heat add milk powder. Simmer until milk reduces to half and thickens.
- Scrape the sides properly as this will make your basundi more creamy.
- Add chopped nuts, saffron if using, dates, cardamom powder and salt.
- Check the taste add sugar if required. Finally add raisins. Switch off the gas pour over the serving vessel.
- Serve hot with puris Or serve chilled. Once it gets chilled it will thicken further.
Mansi says
Nice n simple recipe?
maria says
Thanks Mansi for your feedback 🙂