Basundi or Basundhi is a famous Milk sweet loved by everyone. This is one of my favorite desserts that I make during the festival season or for special occasions.
When festival season is upon us, I always lean towards the traditional Indian sweets that I grew up eating. Hailing from an agricultural family, I grew up with cows at home. Hence we always had fresh milk in hand.
My grandmother would always Therattipaal or Paal Kova. On the other hand, my Manni (aunt) makes outstanding Basundi, which is a slightly modified Palkova and is a little less time-consuming.
Thirattipal is a regular in our house for Diwali. My mom would always feed some Lehiyam followed by a big mouthful of palkova.
Basundi is a popular Indian dessert prepared by reducing/condensing the milk. Making basundhi is a little time-consuming process. But it does not require too much hands-on work.
I make it for Navaratri and definitely for the Gokulashtami / Krishna Janmashtami festival.
Make it alongside, when you are cooking and by the time you are done with cooking, you will be done with this too. Making this requires very few ingredients and it is sure to please all the kids and adults the same.
Ingredients to make Basundi
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Milk - I have made Basundi with full-fat milk and 2 % fat milk and also a combination of both. Of course, full fat works the best, but the others work as well.
- Sugar - I use white sugar for this.
- Cardamom powder - Freshly ground cardamom seeds make the Basundi very flavorful.
- Saffron threads - Gives a beautiful color to the Basundhi.
- Nuts - I used coarsely chopped Pistachios and almonds, but can also use cashews along with it as well.
Step-by-step process
- In a heavy bottom pan, boil the milk. Once it comes to a boil, add the chopped nuts.
- When simmering, you will notice the layers of cream forming on the top. Keep removing it and add it back to the boiling milk. Keep doing it the whole time.
- Add the saffron strands and let the milk continue to cook and reduce.
- When the milk is reduced to half the quantity you will notice that it starts having a mud-like consistency. At this stage add the sugar and mix well. As soon as you add the sugar, the mixture will liquefy a bit. Keep cooking it down until the mixture thickens slightly.
- Now add the cardamom powder and take it off the heat.
- Serve it warm or chilled.
Expert Tips and FAQ's
- Full-fat milk works the best but reduced-fat milk can also be used. I would not recommend using skimmed milk though.
- Adjust the sugar based on your taste. If you like less sweet Basundi, then use just about ½ cup.
- Take the basundhi off the flame when it still is a little runny. It will solidify a little when cooled.
- If in case you cooked it too much and the mixture is too thick, add a little milk and bring it to a boil. Then cool it down and serve.
Other Milk Sweet Recipes
Therattipal / Palkova - Therattipal is a traditional Indian dessert made with just 2 main ingredients, Milk and Sugar. This traditional dessert is very close to my heart and I share many memories of it growing up.
Paal Poli - Paal poli is a traditional South Indian dessert made during festivals. It is a deep-fried semolina poori soaked in sweet saffron milk.
Paal Payasam - Quick and easy pudding made with milk and rice is my go-to dessert for any festival or special occasion.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Basundi | Basundhi Recipe
Ingredients
- 8 cups Milk Full fat milk
- ¾ cup Sugar
- 2 tablespoon Pistachios coarsely chopped
- 2 tablespoon Almonds coarsely chopped
- 1 teaspoon Cardamom powder
- ¼ teaspoon Saffron
Instructions
- In a heavy bottom pan, boil the milk. Once it comes to a boil, add the chopped nuts.
- When simmering, you will notice the layers of cream forming on the top. Keep removing it and add it back to the boiling milk. Keep doing it the whole time.
- Add the saffron strands and let the milk continue to cook and reduce.
- When the milk is reduced to half the quantity you will notice that it starts having a mud like consistency. At this stage add the sugar and mix well. As soon as you add the sugar, the mixture will liquefy a bit. Keep cooking it down until the mixture thickens slightly.
- Now add the cardamom powder and take it off the heat.
- Serve it warm or chilled.
Notes
- Full fat milk works the best but reduced fat milk can also be used. I would not recommend using skimmed milk though.
- Adjust the sugar based on your taste. If you like less sweet Basundi, then use just about ½ cup
- Take the basundhi off the flame when it still is little runny. It will solidify a little when cooled.
- If in case you cooked it too much and the mixture is too thick, add a little milk and bring it to a boil. Then cool it down and serve.
Sapana says
Basundi is one of my favorite sweet dishes to make with milk. I love it when served chilled. Thanks for all the tips and tricks to make a delicious dessert from Southern Indian cuisine.
Jagruti's Cooking Odyssey says
Being a Gujarati myself, Basundi is one of my favourite dessert which I love to devour with hot and fluffy poori. Creamy and rich basundi is just so irresistible.
Poonam bachhav says
Basundi is a loved dessert at our place. We love to enjoy it with puffed puris. Your basundi looks very creamy and delectable !
Shama Nagarajan says
Delicious dear...thank you for linking in.
gayathri says
Looks delicious...love this recipe....
My Cooking Journey says
Thanks Gayathri !
Priya R says
Love the creamy texture to this dessert 🙂 yum and thanks a ton for linking this to the Christmas event
My Cooking Journey says
Thanks priya !
Sandhya
Nivedhanams Sowmya says
Oh that looks so tempting!! Such a mouthwatering recipe!!.. I love Basundi!!!
Sowmya
Ongoing Event - CWF - Whole Wheat Flour
My Cooking Journey says
Thanks Sowmya and just got your email. Double thanks to you 🙂
Sandhya
Divya Pramil says
My all time favorite 🙂 Well made and delectably presented!!
SNC - 1 Results
My Cooking Journey says
Hi Divya,
Thanks for your lovely words 🙂
Sandhya
Asiya Omar says
Wow! yummy..
My Cooking Journey says
Thanks Asiya 🙂
Sandhya
Seema Sriram says
When my friends say Indian desserts are complicated, I simply give them the recipe for basundhi with a small pack of the original spices. It quickly gets caught on and loved. I am so glad to see this recipe on your blog.
Meena B says
u know this basundi is a part of prasad in temples. it tastes great
another thing is if its left over u can add some more condensed milk and make icecream
it wud still be yummy
adirasam-- a sweet
My Cooking Journey says
Hi Meena, Thanks for the input and ideas 🙂
Sandhya
preeti garg says
Awesome recipe tthanks for linking this my event
please mention your GFC name and FB name for giveaway eligibility in comment box
My Cooking Journey says
Thanks preeti ! Glad to be a part of your event. Added my FB and GFC to your link and glad to be following you 🙂
Aruna Manikandan says
basundhi looks very tempting and delicious 🙂
glad to follow u .
My Cooking Journey says
Thanks Aruna ! Just visited your blog, Awesome clicks ! Good to know you :
Sandhya