How to make Basundi Recipe

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Basundi is a rich, toothsome and delectable traditional Indian Sweet. You can prepare this traditional basundi recipe and serve it as a dessert within an hour.

How to make a traditional basundi recipe is given below with step-by-step instructions along with images.

Basundi Recipe | Traditional Basundi Recipe | Basundi Without Condensed Milk | Basundi Recipe With Chironji | Cuddapah Almond Recipe | Charoli Recipe | Sara Paruppu Recipe | Homemade Basundi Recipe

If you try this Basundi Recipe. Please let me know in the comment section. I'm very excited to read your comments.

Further, I request you to check out my other Indian Sweet Recipes - Sabudana Kheer Recipe, Rava Kesari Recipe, Kheer Recipe and Indian Sweet Recipes.

Before moving on to the Basundi Recipe. Let's know about -

What is Basundi?

Basundi is a sweet (milk-based dish) very popular in the Indian subcontinent. It is made by boiling high-fat milk on low heat for a long time until it becomes dense and changes its colour from off-white to pale yellow. Sugar, spices and nuts are added to it to give it flavour. It is chilled and served as dessert.

Types of Basundi Recipe

Different types of basundi are prepared. Some of the popular types include the Sitaphal Basundi Recipe (Basundi with Custard Apple), Anjeer Basundi Recipe (Basundi with Dried Fig) and Angoor Basundi Recipe (Basundi with smaller kinds of Rasgulla). In this post, I've shared my favourite traditional basundi recipe flavoured with cuddapah almonds (chironji nuts).

TIPS - Basundi is normally served chilled however, you can also serve it hot and warm.

Basundi Ingredients

Ingredients required to prepare the basundi recipe are -

Milk 

For creamy and tasty basundi recipes, always use whole milk/full fat milk/full cream milk.

Sugar

Sugar is commonly used to make basundi recipes. However, you can alternatively use jaggery.

Spices

Saffron, nutmeg and cardamom powder are basundi's most commonly used spices.

Nuts

You can use almonds, cashew nuts, melon seeds, cuddapah almonds or pistachios. I like to add Cuddapah Almonds (Chironji Nuts, Sara Paruppu, Charoli) to my basundi recipe.

If you are new to the cuddapah almonds ingredient. No worries. I've written a detailed post about it. Please click the below link and check that out -
🔗Cuddapah Almonds/Chironji Nuts/Sara Paruppu/Charoli

All right, let's move on to the basundi recipe.

How to make Basundi Recipe?/How to make traditional Basundi Recipe?

Basundi is a rich, toothsome and delectable traditional Indian Sweet. You can prepare this traditional basundi recipe and serve it as a dessert within an hour.

Cuisine - Indian
Serving - 4
Timing - 1 hour

INGREDIENTS

Full-Cream Milk/High-Fat Milk - 1 litre
Sugar - 3 tablespoon
Salt - 1 pinch
Cuddapah Almonds/Chironji Nuts - 1/4 cup
Cardamom Powder - 1 teaspoon
Saffron - 10-12 strands
Rose Petals - for garnish

INSTRUCTIONS

1. To begin making the Basundi Recipe - Keep all the ingredients ready.

2. To Boil - Heat a heavy bottom kadai (preferably wide and flat kadai) and add milk to the kadai and allow to boil on medium flame.

3. Once the milk reached boiling point, reduce the flame to very low.

4. Add saffron and mix well.

5. Allow the milk to boil for 20 minutes.

6. Keep stirring to avoid the milk from scorching at the bottom and sides of the pan.

7. Cook until it is reduced to half.

8. Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.

9. Once the milk is thick and creamy, add 3 tablespoons of sugar, a pinch of salt, 1 teaspoon of cardamom powder, and 1/4 cup of chironji nuts to the pan and cook for 2-3 minutes until the sugar is dissolved.

10. Turn off the flame.

11. Transfer to individual serving cups and garnish with rose petals.

12. Basundi Recipe is ready.

You can serve this basundi immediately or refrigerate it for 2-3 hours in an individual serving cup (preferably an earthen kulhad pot).

PICTORIAL INSTRUCTIONS

1. To begin making the Basundi Recipe - Keep all the ingredients ready.

2. To Boil - Heat a heavy bottom kadai (preferably wide and flat kadai) and add milk to the kadai and allow to boil on medium flame.

3. Once the milk reached boiling point, reduce the flame to very low.

4. Add saffron and mix well.

5. Allow the milk to boil for 20 minutes.

6. Keep stirring to avoid the milk from scorching at the bottom and sides of the pan.

7. Cook until it is reduced to half.

8. Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.

9. Once the milk is thick and creamy, add 3 tablespoons of sugar, a pinch of salt, 1 teaspoon of cardamom powder, and 1/4 cup of chironji nuts to the pan and cook for 2-3 minutes until the sugar is dissolved.

10. Turn off the flame.

11. Transfer to individual serving cups and garnish with rose petals.

12. Basundi Recipe is ready.

You can serve this basundi immediately or refrigerate it for 2-3 hours in an individual serving cup (preferably an earthen kulhad pot).

If you have any more questions about the Basundi Recipe/Traditional Basundi Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.