Basundi is a delicious sweet dish  made during festivals. It is popular in the states of Karnataka, Maharashtra, Gujarat.  It is creamy, thick and makes a good dessert.

Basundi is a festive delicacy. It is ideal for any get-together or parties. Purii Basundi is a match made in heaven.  I remember it would be a much awaited lunch during Diwali.

Do you know it tastes best when chilled? It is one of the sweets most people love, you can make it ahead and chill in the refrigerator.

A few other sweet dishes on the blog   Sweet potato kheer,  Moong dal payasa, Vermicelli payasa

basundi

Ingredients :

• 1 litre full fat milk
• 1 cup sugar ( 1 cup =150 ml)
• a few strands of saffron
• 1/4 teaspoon cardamom powder
• 1/2 cup assorted dry fruits
• 1 teaspoon ghee

Method:

1. Boil the milk on a low flame. Keep stirring in between.
2. Add saffron strands to it. It imparts colour to the dish.
3. Scrape the sides and put it along with the milk to boil. It gives a creamy texture.
4. Let it reduce to half the quantity.
5. Add sugar, stir and allow to cook for some more time.
6. Let cool.
7. Add cardamom powder.
8. Roast the dry fruits in ghee and garnish with it.
9. Serve chilled.

Take a tip:

• Do not use skimmed milk.
• Use a thick bottom pan. You can use a pressure cooker or pan.
• Keep stirring at regular intervals. Otherwise, it may get burnt.
• Adding cardamom powder in the end, gives more aroma.

basundi

Evergreendishesdev

Basundi

5 from 2 votes

Basundi is a tasty dessert made from evaporated milk. It is creamy, grainy and pairs well with poori. 

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 4 days d 5 hours hrs 40 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 litre full fat milk
• 1 cup sugar
• a few strands saffron
• 1/2 cup assorted dry fruits
• 1 teaspoon ghee

Method

 

1. Boil milk on a low flame. Keep stirring in between. 
2. Add saffron strands to it. It imparts colour and fragrance to the dish.
3. Let it reduce to half the quantity. Scrape the sides and put it along with the milk to  boil.
4. Add sugar, give a stir. Let it cook for some more time.
5. Let cool. Add cardamom powder.
6. Roast dry fruits in ghee and garnish it.
7. Serve chilled.

Notes

• Do not use skimmed milk. 
• Use a thick bottom pan. You can use a pressure cooker or pan.
• Keep stirring at regular intervals. Otherwise, it may get burnt.
• Adding cardamom powder in the end, gives more aroma.

 

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basundi