Learn how to make basundi recipe at home. In today’s blog, I will share traditional basundi recipe in a step-by-step way. Follow the video at the bottom of this post for an authentic basundi recipe.
Basundi is a popular milk-based dessert predominantly consumed in Western parts of the country- primarily in Maharashtra and Gujarat. Basundi forms an important part of festivities in these states and is also associated with food prepared during important occasions like marriages etc. It is mostly confined to household kitchens or restaurant menus where it is prepared in small batches and served.
Basundi is often compared with its North Indian counterpart- Rabri because they share similar cooking techniques. Basundi is also a sweetened condensed Milk like rabri. It is cooked on low heat until it gets reduced to half. The main difference between the two dishes is in their texture. Rabri has a coarse texture due to hard clotted cream (malai), whereas basundi has a softer and more homogenous texture.
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Important Notes:
Let’s the see how to make basundi recipe at home.
Milk and Pan:
Always use full-fat cream milk to make Basundi. Full fat milk provides the luscious and creamy texture to Basundi. I won’t advise using skimmed milk for this dessert. I always make use of a heavy bottom pan for boiling and reducing the milk. This prevents milk from getting burnt due to longer simmering time.
Chose a low flame for boiling the milk and keep stirring it every few mins. Boiling on high heat will have an impact on the texture of cream deposited on the milk and hence impact the consistency of the dessert.
Nuts:
I have roasted nuts like cashew nuts, almonds, pistachios, and charoli in this recipe. One of the primary differences between roasted and raw nuts is the enhanced taste and texture of roasted nuts. Raw nuts have more water content and hence are not crunchy and taste and aroma are also not enhanced. They also may be difficult to digest. Dry roasted nuts have reduced water content and hence are crunchier and tasteful. Roasted nuts also are easy to digest.
Saffron:
Saffron is an optional ingredient in this recipe. However, I would recommend adding it if you can. Let’s see the health benefits of Saffron as per Ayurveda.
- Saffron boosts memory and is hence recommended for kids
- It cleanses the system and keeps the body warm in cold weather.
- It is good for digestion and is a great ailment for several stomach-related problems.
- Induces sleep. Saffron has several anti-oxidants and magnesium which induces sleep if you are suffering from insomnia
- Known to provide immunity to the body
- Helpful in joint pains and asthma.
Khoa:
I have added khoa to provide a little more richness to this dessert. This is again an optional ingredient and can be skipped. I have added homemade Khoa. I have made use of cow milk for preparing homemade khoa. If you are adding store-bought, ensure you grate it before adding it to the dish.
Cardamom powder:
I always recommend adding freshly grounded cardamom powder to desserts than store-bought ones. I add aromatic agents at the final stages of the dish before removing them from the heat. This would help retain its aroma in the dish.
Important points:
- Always make use of Full fat cream milk for making Basundi.
- Make use of a heavy and thick bottom pan for reducing the milk
- Soak saffron in warm milk for at least 15 mins
- Roast nuts to enhance their taste and texture. We will also roast Charoli.
- If you are using store-bought khoa, always grate it before use.
- Add aromatic agents like – cardamom powder and nutmeg powder at the final stages of the recipe.
Make this traditional basundi recipe for your family during these festivities and they would love it.
Share your experience in the comment section below.
How to make basundi recipe at home
Ingredients
- 1- liter Milk- Full Fat
- 5- tbsp Sugar
- 100 gms Khava/Khoa
- 8-10 Almonds
- 8-10 Cashewnuts
- 8-10 Pistachios
- Pinch of Nutmeg Powder
- 1- tsp Charoli
- 1/2- tsp Cardamom powder
- Few Saffron Strands
- 1/2- tsp Dried Rose Petals Optional
Instructions
- Put a heavy bottom pan on heat. We will put the Milk to boil in the pan.
- As the milk comes to boil, begin stirring. We need to stir the milk throughout the process of reducing the Milk..
- Meanwhile, we will slightly toast the nuts- cashews, almonds and pistachios. Remove from heat and grind into a coarse powder.
- Lightly toast Charoli as well.
- Remove 1/4th cup of Milk in a bowl and soak saffron strands in it.
- After 30 mins, when Milk is reduced to half, add sugar and khava. Mix well.
- After 45 mins, add roasted and powdered nuts, charoli and saffron soaked milk. Mix well.
- Basundi should be ready in about 1 hour 15 mins. Finally add Nutmeg (Jaiphal)powder, cardamom powder and mix well. Add some dried rose petals for garnish (optional)
Video
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