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    Home » Sweets and Desserts » Basundi Recipe | How to make Basundi

    Basundi Recipe | How to make Basundi

    Published: Apr 1, 2016 · Modified: Oct 5, 2020 by Srivalli · 23 Comments

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    B for Basundi - A to Z Maharashtrian Sweets

    For B, I had some options like Besan Ladoo, Besan Rava Ladoo, Besan Burfi, all of which were already done. I was left with Basundi, which is supposed to be a popular Maharashtrian dessert. However, as with all Indian Sweets, this is popular in all states.

    When we walk down a busy marketplace, one is sure to come across a stall that's making hot Basundi in a huge pan, where the milk is boiled on low flame and the vendor keeps stirring it all the time, the finely chopped nuts decorating the top.

    I remember our trips to Tirumala, you walk around the place to find a good eatery. As you walk down the streets, you will find Basundi pans almost in most of the joints. As you dig in your Gobi Fried Rice, you can smell the heavenly aroma of the simmering Basundi and you can complete the meal with a piping hot Basundi. I can't actually decide which I like best, hot or chilled. So you can take your pick!
    I was only too happy that I am yet to post this on the blog. I have a delicious dessert to offer. Basundi is prepared by boiling milk on low heat over a long duration until the milk is reduced considerably and is sweetened to taste. This is then served either chilled or hot. When you evaporate basundi even more, it results in thicker texture. Thicker version is referred as Rabri, which is again consumed as such or served on top of other desserts like Jalebi.

    I make quick Basundi with Condensed milk as well. However since this is supposed to be a traditional post, I wanted to go all the way and made it by reducing milk, and then chilling it. I served it for Sunday afternoon dessert and Konda was in love with it. She kept asking me to make it again.

    How to make Basundi

    B for Basundi

    Making of Basundi with Step by Step pictures



    B for Basundi

    Ingredients Needed:

    1 liter Milk
    1/2 cup Sugar
    1/2 cup Chopped Nuts (I used almonds, pista, and cashews)
    Few Saffron Strands
    A Pinch Cardamom Powder

    How to make the Basundi

    Soak the saffron in warm milk, keep it aside. Finely chop the dry fruits and keep it ready.
    Take the milk in a heavy bottomed pan and cook on medium flame.
    Continue to stir and let the pan be on low flame for over an hour, by which time the milk would have reduced to half its quantity.
    Strain the milk to remove the whey. I pulsed the whey along with milk to make it smooth. Add this back to the milk and boil again.
    Add the sugar and cook on a slow flame till the milk thickens, you keep stirring continuously
    Finally, add the saffron milk, add the cardamom powder and cook on a slow flame for another 20 minutes.
    Serve warm or chilled, garnished with nuts.

    Notes:

    This dessert is essentially a liquid drink as it’s served in glass tumblers. However, you can enjoy this in a bowl as well if you had made it a wee bit thicker.

    Basundi
    Print Pin

    B for Basundi

    Basundi is a thick sweetened milk served chilled with lots of nuts. This is a popular Maharashtrian Sweet, though it is equally popular in the other Indian States.
    Course Desserts, Sweets
    Cuisine Maharashtra
    By Cook Method Stovetop
    Occasion Diwali
    Dish Type Festival Sweets, Under 5 Ingredients
    Author Srivalli

    Ingredients

    • 1 liter Milk
    • 1/2 cup Sugar
    • Almonds
    • Cashews
    • Pistas all chopped and approx 1/2 cup
    • Few Saffron Strands
    • A Pinch Cardamom Powder

    Instructions

    • Soak the saffron in warm milk, keep it aside. Finely chop the dry fruits and keep it ready.
    • Take the milk in a heavy bottomed pan and cook on medium flame.
    • Continue to stir and let the pan be on low flame for over an hour, by which time the milk would have reduced to half its quantity.
    • Strain the milk to remove the whey. I pulsed the whey along with milk to make it smooth. Add this back to the milk and boil again.
    • Add the sugar and cook on a slow flame till the milk thickens, you keep stirring continuously
    • Finally, add the saffron milk, add the cardamom powder and cook on a slow flame for another 20 minutes.
    • Serve warm or chilled, garnished with nuts.

    Notes

    This dessert is essentially a liquid drink as it’s served in glass tumblers. However, you can enjoy this in a bowl as well if you had made it a wee bit thicker.
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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    Comments

    1. Sandhya Ramakrishnan says

      April 01, 2016 at 6:35 pm

      I love basundhi! My mami makes the best and she makes it very often as well. We though make it slightly different. Our basundhi is one step shy of tharattipaal. It has lots of milk solids in it which we scoop and eat. The traditional method of preparing it is the tastiest 🙂

      Reply
    2. Padma Rekha says

      April 01, 2016 at 6:54 pm

      Beautiful set up and pictures Valli. I like to have this delicious sweet if it is hot or chilled, any time. Now you are making me hungry at this time....very tempting...

      Reply
    3. Priya Suresh says

      April 01, 2016 at 7:09 pm

      Basundi, the name of this sweet itself makes me drool, super like Valli, and the set up looks gorgeous.

      Reply
    4. Amara Annapaneni says

      April 01, 2016 at 8:33 pm

      Love basundi and love your presentation. Wish I can have a bowl right now:)

      Reply
    5. Suma Gandlur says

      April 01, 2016 at 8:50 pm

      When I saw the title, I began to wonder how come I didn't know that basundi was Maharashtrian. :))) As you mentioned, it is quite popular through out India and I know a town in RayalaseEma that is famous for it's basundi.
      One of my SILs would slave around a couple of hours near the stove for her son's birthday every year because it used to be his favorite.
      That said, delicacies like these have universal appeal and love your choice.

      Reply
    6. Sapana Behl says

      April 01, 2016 at 9:38 pm

      Basundi looks very rich and delicious.Love your presentation.Those antique bowls an plates looks so elegant.

      Reply
    7. Usha says

      April 01, 2016 at 9:39 pm

      Growing up this was one of few Indian sweets I loved. I never tasted it warm. Looks delicious and hats off to your patience for making it from scratch

      Reply
    8. Smruti Shah says

      April 02, 2016 at 12:49 am

      Awesome recipe Valli and those bowls and tray made me nostalgic. My mom has the same set and she always serves sweet dishes in that set. Loved the post 🙂

      Reply
    9. Pavani N says

      April 02, 2016 at 1:00 am

      What a rich, creamy and decadent dessert you got there Valli. Now I know how you were able to explain in detail the difference between basundi & rabdi 🙂 🙂 Like Usha said, kudos to your patience for making it from scratch.

      Reply
    10. vaishali sabnani says

      April 02, 2016 at 1:02 am

      Love the way you have presented it Valli, looks stunning. Here we have so many versions of Basundi its really unbelievable...the variety is too wide.

      Reply
    11. Gayathri Kumar says

      April 02, 2016 at 2:17 am

      Never knew the difference between basundi and rabdi. Even here in Madurai we have Basundi stalls but mostly run by North Indians. Your presentation looks divine..

      Reply
    12. Priya Srinivasan says

      April 02, 2016 at 3:24 am

      Beautifully presented valli. It us my patti's favorite, used to get for her every time I visit chennai, thus this sweet is very close to my heart. Looks very rich.

      Reply
    13. The Pumpkin Farm says

      April 02, 2016 at 9:24 am

      loved the way you have presented...in Maharashtra, there is a place called kurunwad, it has the famous temple Narsobachi wadi, this place is famous for its basundi and the pedhas....think it would be good for your readers to know

      Reply
    14. Kalyani says

      April 02, 2016 at 10:53 am

      Even I thought it was a North Indian / Gujarati sweet .. Wow so much to learn and a stunning presentation ! My fav dessert - served chilled :)))

      Reply
    15. Padmajha PJ says

      April 02, 2016 at 11:57 am

      Nice dessert Srivalli. The long hours in front of the stove do make the cause worth when it tastes so heavenly. I might get around to make the short cut method though 😉

      Reply
    16. Ruchi Indu says

      April 03, 2016 at 11:09 am

      H
      The setup is too good valli. The pics have come out great. I havent yet tried preparing basundi. Sounds to be a great dessert.

      Reply
    17. Nisha Sundar says

      April 03, 2016 at 12:20 pm

      Love it Valli. Any milk sweet is my favourite. I love your presentation..

      Reply
    18. Harini-Jaya R says

      April 04, 2016 at 2:24 am

      Ever green and ever popular Basundi is definitely a superb choice. Thanks for the virtual treat.

      Reply
    19. Srividhya Gopalakrishnan says

      April 04, 2016 at 3:51 am

      love the food setup.. pulsing it along with whey is a great idea.. one of my favorite sweet.

      Reply
    20. Chef Mireille says

      April 05, 2016 at 1:23 am

      nice of you to demonstrate the traditional way - I will have to wonder what it tates like until I get to try it

      Reply
    21. A Kamalika Krishmy says

      April 05, 2016 at 5:55 pm

      Rich and exotic dessert

      Reply
    22. rajani says

      April 08, 2016 at 2:54 am

      A friend of mine makes this from scratch and now you are also gicing me reasons to try it. I am bookmarking this.

      Reply
    23. veena krishnakumar says

      April 09, 2016 at 12:53 pm

      I love Basundhi and your pics are so inviting valli. Such a festive look it has. Awesome

      Reply

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