Basundi/Basundhi Recipe

Basundi is a famous Indian dessert and one of my favorites! 😀 It’s traditionally made by slow-boiling the milk until it is thick and reduced to more than half of the original amount. It is very time-consuming and only that can put us off in trying out this delicious dessert. Luckily, there is a short-cut that reduces the the cook time by more than half and it works absolutely well too.

Here I have shown the short-cut recipe for making Basundi. Let’s see how to make this heavenly dessert..


Servings : 8Prep time: 5 mins Cook time: 45 mins
Whole milk4.5 cups
Sweetened Condensed milk/Milkmaid1 14oz can(400g)
Cardamom powder1/4 tsp
Saffron strands10
Ghee1 tsp


  • Heat the milk in a heavy-bottomed vessel. Let it come to a boil.
  • Reduce the flame to medium-low and let it simmer for 10 minutes.
  • Collect a tbsp of milk and add the saffron strands to it. Keep it aside.
  • Now, add the sweetened condensed milk and keep the flame in medium. Don’t heat the milk in high flame as it will get burnt and spoils the whole dessert.
  • Collect the cream that collects at the top of the milk mixture and gently mix them back into it. Don’t break them, just collect and mix them back inside.
  • After 20 mins, the milk mixture would have condensed and reduced in volume. It would have changed to a light caramelized cream color. Keep stirring every 1-2 mins to prevent burning at the bottom.
  • Reduce the flame to low and simmer for another 10 mins.
  • Now add the saffron milk mixture.
  • Sliver the almonds and pistachios and fry them in ghee for a minute or so and add them to the basundi milk.
  • Add the cardamom powder and mix everything gently without breaking the cream. Switch off the stove.
  • Let the basundi cool completely and keep it in the refrigerator for at least 1-2 hrs. Serve chilled!!
– The amount of milk required might vary. If you want the Basundi to be more sweet, you can add only 4 cups of milk. To me, 4.5 cups was perfect.
– Frying the nuts in ghee is optional. Nuts can be directly added to the basundi. I personally prefer adding that little ghee touch to the dessert.
– Basundi can also be served even hot or warm. It’s a personal preference.

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