Basundi is a delightful Indian sweet made from thickened, sweetened milk, often flavored with aromatic spices and topped with nuts. This quick basundi recipe is especially popular in the western regions of India, where it’s cherished for its creamy texture and rich flavors. What makes this version unique is its simplicity; it uses sweetened condensed milk, allowing you to prepare it in under 25 minutes. Whether you’re looking to satisfy a sweet tooth or impress guests, this basundi is sure to be a hit!
Basundi Recipe Quick Basundi Recipe
Ingredients
- ½ can sweetened condensed milk (200 grams or ½ cup + 2 tablespoons)
- 2 cups whole milk
- ½ teaspoon cardamom powder (or 4 to 5 green cardamoms, powdered)
- 6 cashews (slivered or chopped)
- 10 pistachios (slivered or chopped, unsalted)
- 8 almonds (slivered or chopped)
- 10 to 12 saffron strands
- 2 to 3 pinches grated nutmeg or nutmeg powder
- 2 tablespoons chironji (charoli seeds)
For Garnish:
- 1 to 2 tablespoons almond slivers
- 1 to 2 tablespoons pistachio slivers (unsalted)
Instructions
- Combine the Milks: In a thick-bottomed saucepan or kadai, add the whole milk and sweetened condensed milk. Use a whisk to thoroughly mix them together, ensuring the condensed milk is evenly distributed.
- Adjust Sweetness: If you prefer a less sweet basundi, you can reduce the amount of condensed milk by adding ¼ cup of additional milk or more to taste. Remember that the mixture will thicken while cooking, so adjust accordingly.
- Heat the Mixture: Place the pan on low heat and slowly bring the mixture to a gentle boil. Stir it intermittently to prevent the milk from burning at the bottom.
- Simmer: Let the basundi simmer on low heat for about 20 to 25 minutes. Stir the mixture every 3 to 4 minutes to ensure it thickens evenly.
- Incorporate Flavors: As the basundi thickens, scrape down any milk solids that cling to the sides and add them back into the mixture. Next, add the cardamom powder, grated nutmeg, saffron strands, and slivered nuts. Mix well and continue to simmer for an additional 1 to 2 minutes.
- Serve: Once thickened to your liking, pour the basundi into serving bowls. You can enjoy it hot, warm, or chilled. Garnish with extra slivered nuts like almonds and pistachios. This sweet treat pairs wonderfully with puris.
Notes
- The sweetness of basundi can vary according to personal preference. With the ingredients listed, the basundi will be slightly sweet for some, while others might find it just right. To adjust, simply add warm or hot milk to dilute the sweetness after cooking.
- For the best texture and flavor, always use whole milk. Skim or low-fat milk won’t yield the same creamy consistency. If you’re using chironji, ensure they are fresh, as rancid chironji can impart a bitter taste.
- While saffron adds a luxurious touch, cardamom is essential for authentic flavor. Feel free to experiment with different nuts based on what you have on hand; pine nuts, cashews, or almonds work beautifully.
- This quick basundi recipe is easy to scale for larger gatherings or parties. Just multiply the ingredients to match the number of servings you need. Enjoy making this delightful dessert that is sure to impress!