Basundi is a creamy Indian sweet made by thickening milk and flavoring it with cardamom, nutmeg and nuts. It is a popular dessert from western India. This quick version uses sweetened condensed milk and gets ready in about 25 minutes.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Sweets
  • Cuisine: Indian

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 in a mortar-pestle)
  • 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))
  • 1 to 2 tablespoons almond slivers
  • 1 to 2 tablespoons pistachio slivers (- unsalted)

Method

  1. Add whole milk and condensed milk in a thick bottomed saucepan or kadai. Stir and mix with a wired whisk so that the condensed milk is mixed evenly with milk.
  2. If you do not prefer a sweeter basundi add ¼ cup milk or more according to your preferences. Keep in mind the mixture thickens while cooking, so add the milk accordingly.
  3. Place the pan on stovetop. Keep heat to a low. Bring this mixture to a gentle boil. Keep on stirring at intervals so that the liquids do not get browned or burn from bottom.
  4. Cook on low heat and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes.
  5. Gradually the basundi mixture would begin to thicken.
  6. Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture.
  7. Add grated nutmeg or nutmeg powder, slivered nuts, cardamom powder and saffron strands.
  8. Mix and stir to combine. Continue to simmer for 1 to 2 minutes more.
  9. Pour in serving bowls. Serve basundi hot or warm or cold. While serving garnish with some slivered nuts like almonds or pistachios. You can serve as is or with poori.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.