BASUNDI RECIPE-INDIAN DESSERT RECIPES

Published : February 14, 2014 | Last updated : March 6, 2025 | By

Happy Valentine’s day friends.Hope u all had made some Valentine’s day special recipes and enjoying with your loved ones.Here is the delicious,easy and tasty basundi recipe i made with all my love for my sweetheart, Sendhil Red heart . As u all know,basundi is nothing but the sweetened,thickened milk spiced & garnished with saffron,cardamom and nuts.I wanted to try some flavoured basundi and watched Sanjeev kapoor’s video recipe too.But i din’t have either orange or strawberry.So i went with this basic version.As I had already tried this many times for my guests,i did it confidently.It tastes super yummy when served chilled.I am sure everybody in your family would enjoy this dessert.Do try this for your guests and special occasions like anniversary/birthdays.U’ll get appreciations for sure Smile ..

Basundi recipe

Basundi recipe – Rich and tasty Indian dessert recipe

Cuisine:Indian

Category:Sweet

Serves:Serves 2

Prep time:5 Minutes

Cook time:30 Minutes

Total time:35 Minutes

INGREDIENTS

Milk – 500 ml
Sugar – 2-4 tbsp
Saffron – few threads
Cardamom – 2 nos
Nutmeg powder – a pinch
Cashews,almond and pista – 5 each

METHOD

In a heavy bottomed kadai,take the milk and boil till it reduces to half. When it boils,stand nearby,scrape the sides of kadai and collect the skin.Mix with the milk.In the mean time,chop all the nuts and set aside. Roast a small piece of nutmeg,powder & set aside.
After the milk is reduced to half, add sugar and saffron threads.Mix well and boil for few minutes.Check for sweetness.Add more if necessary.

Lastly add the cardamom powder,nutmeg powder and chopped nuts,mix well and switch off the flame.The total process took 35 minutes in low to medium flame.It may vary. Make sure the consistency is slightly thin because it will thicken when it cools down.

Transfer to the bowl and refrigerate for 3-4 hours.Serve chill!

NOTE

As i stood nearby and kept stirring the milk,it din’t spill over.If u don’t want to stay,please keep the flame low and allow it to boil.Scrape the sides once in a while and mix the skin to the milk.
The color of basundi varies as per the quantity of saffron.Add less for mild color.
Add more milk or water to adjust the consistency while u serve.Check for sugar too 🙂