Basundi recipe, Basundi Recipe With Condensed Milk

Basundi recipe – A delicious thick and creamy milk cooked with different nuts and saffron.

Basundi recipe is similar to rabri but little thin in consistency. It is a famous sweets recipe of Maharashtra and Gujarat.

Traditionally basundi is made by cooking and drying up whole milk for long hours. But in this recipe I have reduced cooking time by using condensed milk. It not only makes basundi recipe faster but also much creamy.

It is very commonly prepared during festivals like diwali, holi, ganesh chaturthi and navratri. Make it on any special occasion and enjoy. Let’s see the recipe.

Ingredients 

1 litre whole milk
1 cup condensed milk
4 cardamom pods, crushed in mortar pestle
A generous pinch of saffron
8-10 sliced almonds
8-10 sliced pistachio
2 tablespoons charoli/chironji

Step by step basundi recipe

Step 1. Take a heavy bottomed sauce pan and place it on a medium flame. Pour a tablespoon of water and let it sizzle then pour milk. This is how water makes a layer on sauce pan doesn’t let milk stick to the bottom of pan. Let the milk come to a boil.

Step 2. Add the condensed milk and stir. Let it simmer for 10 minutes on low heat while stirring and scraping the sides.

Step 3. Once the milk starts to thicken, add freshly crushed cardamom pods, saffron, almonds, pistachio and chironji.

Step 4. Cook for another 7- 8 minutes depending on how thick basundi you want.

Step 5. Switch off the gas.
Pour basundi in dish and garnish with nuts and saffron. I have also used silver leaf for garnish which is totally optional. Serve basundi hot or chilled as you like.

Recipe card – Basundi recipe 

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Basundi recipe, Basundi Recipe With Condensed Milk

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Basundi recipe - A delicious thick and creamy reduced milk cooked with different nuts and saffron.

Course: Dessert

Cuisine: Indian

Servings: 6 servings

Author: Rachna's Kitchen

Ingredients

• 1 litre whole milk
• 1 cup condensed milk
• 4 cardamom pods crushed in mortar pestle
• A generous pinch of saffron
• 8-10 sliced almonds
• 8-10 sliced pistachio
• 2 tablespoons charoli/chironji

Instructions

1. Take a heavy bottomed sauce pan and place it on a medium flame. Pour a tablespoon of water and let it sizzle then pour milk. This is how water makes a layer on sauce pan and milk doesn't stick to the bottom. Let the milk come to a boil.
2. Add the condensed milk and stir. Let it simmer for 10 minutes on low heat while stirring and scraping the sides.
3. Once the milk starts to thickens add freshly crushed cardamom pods, saffron, almonds, pistachio and chironji.
4. Cook for another 7- 8 minutes depending on how thick basundi you want.
5. Switch off the gas. Pour basundi in dish and garnish with nuts and saffron. I have also used silver leaf for garnish which is totally optional. Serve basundi hot and chilled.

There are some other dessert recipes available on blog

1. Semiya payasam 

2. Rasmalai 

3. Rasgulla 

4. Sheer khurma 

khurma