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    Home » Desserts

    Published: Jan 25, 2017 · Modified: May 10, 2022 by Usha Rao

    Basundi ~ Creamy Milk Dessert

    Basundi is a milk based sweet from western India. It is a thick sweetened milk, flavored with cardamom and saffron, garnished with pistachios and almonds. In some versions of basundi, powdered nuts are also used.

    Basundi, a Creamy milk dessert in round brown cups.

    Traditionally to prepare basundi, whole milk is boiled with constant stirring until it reduces to ⅔ or ½ the original quantity. I used half and half, which makes basundi preparation a breeze. It still takes about half hour to prepare it but it is not as tedious as it is if preparing from scratch, with whole milk.

    Basundi in two cups.

    I made basundi for Maharashtrian thali and made it again last week when couple of friends came home for lunch. The first time I made basundi in a wider saucepan and it was done in less than ½ hour. Last week I used a smaller saucepan and it took almost 40 - 45 minutes. Hence, to speed up the preparation, I recommend a wide saucepan.

    Bring half and half to boil, reduce the flame to medium low - low, simmer until it reduces a bit, add powdered nuts, sugar, cardamom, saffron and stir constantly until it thickens. Voila, basundi is reeady! Most of the stirring is in the last 10 minutes and rest of the preparation is hands free, to do other tasks in the kitchen.

    Maharashtrian thali or a platter of Marati food.

    Cooking Time: 25 - 30 minutes
    Serves: 4-6

    Ingredients:

    • 1 quart Half and Half (half whole milk and half cream)
    • 12 - 16 roasted Pistachios
    • 12 Whole Cashews, broken into small pieces
    • 4 tbsp. Blanched and Sliced Almonds
    • ⅛ tsp. Cardamom Seeds
    • ½ - ⅔ cups Sugar (I used ⅔ cup and husband thought it was sweet and I thought it was perfect)
    • Few strands of Saffron

    Preparation:

    • Bring half and half milk to a boil in a wide saucepan. I used a 2 ½ quart saucepan and it will take about 8-10 minutes for milk to come to a boil.
    • Reduce the flame to medium low - low and let the milk boil for about 10 minutes until it thickens a bit. Keep stirring in between to avoid burning at the bottom and cream/milk sticking to the sides.
    • Grind pistachios, cashews, almonds and cardamom seeds to a powder. Keep the powder coarse or keep side some nuts for garnish and grind the rest of the nuts to fine powder.
    • Add it to milk and stir immediately. Stir until the there are no lumps.
    • Add sugar, saffron and continue simmering until the mixture thickens a bit.
    • Turn off the heat and let cool.
    • Serve basundi warm or chilled. I prefer chilled.
    • Garnish with finely chopped nuts.

    Related Recipes

    • Orange Basundi
    • Saffron Rice
    • Scored Potatoes
    • Sun Dried Tomato & Onion Tart
    • Day 2 - Mushroom Bruschetta and Sandwich

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    1. Harini-Jaya R says

      February 06, 2017 at 10:42 pm

      I would use half half any day 🙂 Lovely dessert.

      Reply
    2. Sandhya Ramakrishnan says

      February 02, 2017 at 8:30 pm

      Basundi is my ever favorite dessert and love the idea of using half and half to make it. Makes it so much quicker and rich.

      Reply
    3. @chefmireille says

      February 02, 2017 at 6:24 pm

      that thali looks like a fabulous spread especially with the addition of this lovely dessert

      Reply
    4. cookingwithsapana says

      February 01, 2017 at 2:08 pm

      Love milk based desserts and basundi is one of my favorites. Looks so rich and tasty. It completes that divine looking thali.

      Reply
    5. Priya Srinivasan says

      January 29, 2017 at 11:03 am

      Wow that is one scrumptious thali usha and my god the basundi is so tempting, wish i could have some now!

      Reply
    6. Vaishali Sabnani says

      January 28, 2017 at 8:43 pm

      Basundi looks tempting, but my eyes are all on that thali..I was drooling then, I am drooling now:))

      Reply
    7. Priya Suresh says

      January 28, 2017 at 7:16 am

      Omg, that thali looks simply out of the world. And the basundi makes me drool, i want a super huge bowl to have rite now.

      Reply
    8. Pavani says

      January 27, 2017 at 4:38 pm

      Love basundi but it has been ages I had it. Will have to make it some time for myself. Using half-n-half is a great trick.

      Reply
    9. Sandhiya says

      January 26, 2017 at 3:16 pm

      Wow.. Such a lovely presentation. The basundi spills over the bowl & the entire platter make me drooling here..Stunning pics.

      Reply
    10. Sharmila - The Happie Friends Potpourri Corner says

      January 26, 2017 at 4:10 am

      Yummy yummy am drooling on this Basundi.. Love your platter in the last pic:)

      Reply
    11. Srivalli says

      January 26, 2017 at 1:58 am

      Ah wish I can have that Thali right now...makes me so hungry..
      Love this dessert...

      Reply
    12. Rajani says

      January 25, 2017 at 12:26 pm

      That Thali looks so delicious, especially now with my tummy growling for lunch. I love basundi, but stay away from the preparation because of the time involved. Beautiful pictures and hats off to your patience even if the cooking time was lesser than the usual 🙂

      Reply
    13. srividhya says

      January 25, 2017 at 11:25 am

      This basundi recipe with half n half is very interesting. Will try this way and that thali, wow wow wow

      Reply
    14. themadscientistskitchen says

      January 25, 2017 at 9:56 am

      Hmm wish we can get half and half here but since we do not it has to be from the scratch. I love basundi and will love this bowl anytime.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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