- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Serving: 4 People
- Calories: 1234 kcal
- Carbohydrate Content: 174.59 g
- Cholesterol Content: 100 mg
- Fat Content: 46.86 g
- Fiber Content: 24 g
- Protein Content: 45.77 g
- Saturated Fat Content: 21.074 g
- Serving Size: 1
- Sodium Content: 523 mg
- Sugar Content: 52.6 g
- Trans Fat Content: 0 g
Basundi is a milk-based Gujarati dessert that is made with thickened milk. Basundi is similar to rabdi but is lesser sweet. Saffron, almonds, pistachios gives creamy taste to this dessert. Basundi is made during festivals and other special occasions. In my family, we usually made basundi on Navratri, Diwali, and dashera. Basundi is a time-consuming recipe; it takes 1 to 1.30 hours to make. Cardamom flavoured basundi tastes best and can be eaten anytime. In Gujarat, Basundi is served with Pooris. So here is the easy basundi recipe to make without condensed milk.
Ingredients of Basundi Recipe
- Full fat milk - 1 Liter
- Sugar - 2 Cups
- Cardamom (eliachi) powder - 1 Teaspoon
- Chopped almonds - 1 Tablespoon
- Chopped cashews - 1 Tablespoon
- Chopped pistachios - 1 Tablespoon
- A pinch of saffron strands
How to Make Basundi
Step 1: Take a nonstick pan and pour milk into the pan.
Step 2: Keep the pan on heat and let the milk boil over MEDIUM flame.
Step 3: Now, when the milk starts boiling, reduce the heat flow and let the milk simmer until it’s reduced to three-fourths of its original quantity. Stir in between.
Step 4: Now, add sugar, saffron strands and cardamom powder to milk and cook it for 10 minutes. Keep stirring continuously.
Step 5: Remove the pan from the heat.
Step 6: Put basundi in the refrigerator for 1-2 hours.
Step 7: Garnish Basundi with pistachio, almonds, cashews and serve chilled.