basundi recipe | Gujarati basundi (2024)

basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images.

Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced.

Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.

Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.

Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.

Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.

Method

For basundi

To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 1-2 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
Also, it is advisable to use a heavy bottom pan to make indian desserts like basundi.
Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. This would take around 7-8 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning.
It is very important to use full-fat milk as it will provide the basundi a rich and creamy texture.
Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. If you want a thicker consistency then simmer it for a little longer.
Add the sugar, saffron, almonds, cashew nuts, pistachios, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally and scraping the sides of the pan.
If you forget to scrape the sides, the basundi will not become thick as the scraping of sides is what thickens the basundi. If you like it more sweet then you can add more sugar.
Add the cardamom powder and cook on a slow flame for 5 minutes, stirring occasionally. You can even enhance the flavor by adding nutmeg powder.
Transfer this to a deep bowl and cool completely. Bring it to the room temperature.
Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Refrigeration will thicken the consistency more.
Pour the basundi in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal.
The grand gujarati thali is incomplete without mishtan like basundi along with rotli, shaak, dal/kadhi, farsan, chutney and kachumber.