Basundi Recipe

Basundi is a rich, creamy Indian dessert that’s made with milk and flavored with spices and dry fruits. My easy basundi recipe is ready in under 30 minutes thanks to a secret ingredient. I use sweetened condensed milk to prepare this wonderfully indulgent dish in a jiffy! Here you’ll find step-by-step instructions and photos to make the best (and fastest) basundi from scratch.

About Basundi-

Basundi is a popular dessert most commonly made in Western India, in such states as Maharashtra and Gujarat. It’s a bit similar to Rabdi, which is often served in North India.

Both are creamy milk-based dishes that feature fragrant spices and can be served warm or cold. However, while rabri has a thick and pudding-like consistency, basundi is much thinner and has a smoother flow.

Traditional basundi recipe requires you to simmer whole milk on a low heat for several hours. This recipe of mine is an easy basundi recipe and it can be prepared in only about 20 to 25 minutes. My secret is to add sweetened condensed milk to speed up the thickening process while still achieving just the right creaminess and rich flavor.

This recipe is enough to serve 4 people (and can be easily scaled up), so it’s perfect to serve for dessert at special occasions and gatherings. Plus it can be enjoyed any number of ways – hot, warm, or chilled!

In this updated version of the post, I have halved the ingredients of my original recipe that would make for about 8 servings.

If you plan to make basundi for parties or pot lucks or for festivals like Diwali, then easily scale it up depending upon the number of servings you want to make.

How to make Basundi Recipe-

1. Firstly, take ½ a can of condensed milk (200 grams) or ½ cup + 2 tablespoons in a heavy skillet or thick bottomed saucepan or kadai (wok).

2. Add 2 cups of whole milk. Do not use low-fat or skimmed milk.

NOTE: How much milk is needed depends on how much sugar is in the sweetened condensed milk you use. Start with 2 cups of milk, and add more as needed after the sweetened condensed milk has been added.

3. With a whisk mix well enough to combine the thick condensed milk with whole milk to get an even liquid.

The mixture should be even or else the condensed milk at the bottom can burn while cooking. So make sure there is no condensed milk at the bottom of the pan. All the condensed milk should be mixed with the milk. 

4. Switch on the heat and keep it to a low.

5. Place pan on the stove-top and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes on low heat.

Continue to stir often as you bring the mixture to a gentle boil. Be careful to not let the milk brown on the bottom of the pot.

As it cooks, use a rubber spatula or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

5. Place pan on the stove-top and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes on low heat.

Continue to stir often as you bring the mixture to a gentle boil. Be careful to not let the milk brown on the bottom of the pot.

As it cooks, use a rubber spatula or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

7. The basundi mixture will begin to thicken as you continue to cook it. After it simmers for 20 to 25 minutes the basundi should be slightly thick but smooth and creamy.

8. Add the slivered nuts.

9. Grate nutmeg to get a pinch of it or add a generous pinch of ground nutmeg powder.

10. Add ½ teaspoon cardamom powder (4 green cardamom pods, powdered in a mortar-pestle) and 10 to 12 strands of saffron. Also add 2 tablespoons of chironji (charoli seeds).

Make sure that the chironji are fresh and not rancid or tasting bitter. As they get rancid very quickly.

Chironji is also known as charoli and these small brown seeds give a lovely crunch and a nuttiness to this creamy dessert.

11. Stir to mix and simmer it for another minute.

12. Transfer basundi to serving bowl/bowls. Serve this creamy dessert hot, warm or chilled garnished with some almond and pistachio slivers. If you plan to serve basundi cold, then cover the bowl or bowls and refrigerate for a few hours until the basundi becomes cold.

Store leftovers in the fridge for 2 to 3 days in a covered container or bowl. Enjoy basundi as it or with Puri (Indian fry bread).