Basundi ( Gujarati Recipe) Recipe - How To Make Basundi

by Tarla Dalal

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बासूंदी रेसिपी | गुजराती बासुंदी | बासुंदी बनाने की विधि | - हिन्दी में पढ़ें (Basundi ( Gujarati Recipe) Recipe - How To Make Basundi in Hindi)

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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.

Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.

Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal.

Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.

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

See our basundi | gujarati basundi | how to make basundi

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Basundi ( Gujarati Recipe) Recipe - How To Make Basundi

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Preparation Time: 5 mins Cooking Time: 118 mins Total Time: 1232 hours 3 minutes 6Makes 6 servings
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Ingredients

For Basundi
6 1/2 cups full-fat milk
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
2 tsp sliced almonds (badam)
2 tsp chopped cashewnuts (kaju)

For The Garnish
2 tsp almond (badam) slivers
2 tsp pistachio slivers
a few saffron (kesar) strands

Method

To make the basundi recipe, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 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
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 and cook on a slow flame for approximately 40 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 su
Add the cardamom powder and cook on a slow flame for 10 minutes. You can even enhance the flavor by adding nutmeg powder or add saffron soaked in hot milk that not only provides a tinge of yellow colour but, a mild pleasant flavor.
Add the sliced almonds and chopped cashewnuts and cook on a medium flame for another 10 minutes. You can use any dry fruits of your choice.
Transfer this to a deep bowl and cool completely i. E 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 it 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.

Strawberry basundi:

After step 4, cool the basundi completely.
Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required.
Mix well and refrigerate for at least 1 hour. Serve chilled.

Narangi basundi:

After step 4, cool the basundi completely.
Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash.
Mix well and refrigerate for at least 1 hour. Serve chilled.