Orange Basundi

orange basundi

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I am not a big fan of Indian desserts or sweets. I prefer cakes, ice-creams, soufflés and mousses to the traditional Indian desserts. Basundi and couple of other sweets are an exception. Last month, when I saw Nupur’s Orange Basundi recipe, I knew I would like. I followed her orange basundi recipe with an addition of 1 small can of mandarin oranges.

orange basundi

Cooking Time: 1 hour
Serves: 5-6

  • 4 cups 2% Milk
  • 4 tbsp Non Fat Dry Milk Powder
  • 1 can or 14 oz Sweetened Condensed Milk
  • ½ tsp Cardamom seeds Powder
  • Few Strands of Saffron
  • 1 tsp Orange Zest
  • 2 Oranges peeled and segmented
  • 1 small can (8 ¼ oz) Mandarin Oranges


  • Mix milk, dry milk powder and condensed milk in a big sauce pan. Put it on a stove and bring it to a boil, stirring it constantly. Once it comes to a boil, simmer it for about 45 minutes to 1 hour, stirring it occasionally, until it reduces to half its quantity. Make sure the milk doesn’t burn at the bottom of the pan.
  • Add cardamom powder and saffron to milk and let it cool.
  • While the milk is simmering, zest and peel the oranges, and segment them.
  • Once the milk is cold, add the orange zest, segments and canned mandarin oranges.
  • Chill the basundi for at least an hour before serving it.


  • I used 1 can of condensed milk and found it a little sweeter to my taste. Adjust the sweetness according to your taste.
  • I used 2% milk and dry milk powder.  This can be substituted with whole milk instead.
  • A variation to this basundi is substituting oranges with pineapple chunks. I have not tried it but I am sure it would taste as delicious as orange basundi.
orange basundi

I am sending this dessert to Aparna of My Diverse Kitchen, who is hosting this months Monthly Blog Patrol, MBP: Fruit Fare. MBP was started by Coffee of The Spice Cafe.

One ingredient I like in Indian desserts is cardamom. In Indian cooking, this spice is very versatile. It is used extensively in curries, gravies and savory dishes, and also in desserts and sweets. I like the flavor and aroma it gives to the dish, specially indian desserts and sweets, when incorporated. So, I am sending ornage basundi over to Sunita of Sunita’s World, for the anniversary edition of Think Spice…Think Favorite.

Orange basundi is rich in calories but it is also rich in calcium. Milk, dry milk powder and oranges are rich in calcium and hence, this basundi is also making its entry into Eat Healthy – Calcium Rich Contest.

14 thoughts on “Orange Basundi

  1. Orange basundi is really new concept ra! Nice and lovely pics with orange peels and juz wondering how are u keeping track of all the food events going on!

  2. halo spicykitchen
    i haven’t received ur mail for the event and so i failed to publish it! anyway, do not worry, i’ll update the roundup with ur entries in a day or two and cheer up!

  3. Hi.. thats a lovely thing.. orange basundi. I tried sitafal/ custard apple once.. and it was just mind blowing. I would suggest, even if you don’t want to put any condensed milk and just be patient for the milk to thicken a bit.. it tastes just great!

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