Want to end your Teej fasting with something yummy and delicious? We know you do! That is exactly why today we have brought to you a mouthwatering recipe of ‘Basundi’! Basundi is a Gujarati/Maharashtrian dessert that is extremely simple to make and tastes heavenly!

With minimalistic ingredients and loads of patience, you can make for yourself the perfect bowl of Basundi! 

How To Make Basundi?

  • In order to make Basundi, first, take a heavy bottom kadhai and keep it on the stove at high flame. 
  • To this, add milk, a pinch of nutmeg and some saffron. 
  • Stir till the nutmeg combines and then add cardamom powder. 
  • Stir continuously till the milk has reduced to half its volume. 
  • Add the sugar and stir again. 
  • When the milk has thickened and reduced further, you know the Basundi is done! 
  • Take a pan, heat some ghee and roast some chopped almonds. 
  • Transfer the Basundi to a serving bowl, add the nuts and serve hot! Keep it in the refrigerator if you want to have it cold. 
  • Take it out after 4 hours and serve chilled! 
 

Basundi Recipe Card

This mouthwatering recipe of Basundi will leave you licking your fingers by the end!

Total Time :
180 min
Preparation Time :
10 min
Cooking Time :
170 min
Servings :
2
Cooking Level :
Low
Course:
Desserts
Calories:
350
Cuisine:
Indian
Author:
Riddhi Kaushik

Ingredients

  • 1 Liter Milk
  • 1 Pinch Nutmeg
  • 1 Pinch Cardamom
  • 5-6 Strands Of Kesar
  • ½ Cup Sugar
  • 2 Tbsp Finely chopped Almonds

Instructions

Step 1
Take a heavy bottom pan and pour the milk into it.
Step 2
Set the heat on high and stir the milk to bring it to a boil.
Step 3
After this, reduce the heat to medium-high and add cardamom, nutmeg and saffron. Stir well.
Step 4
Keep stirring continuously so the milk does not stick to the bottom and burn.
Step 5
As the milk reduces in volume to almost half its original quantity, add the sugar.
Step 6
Stir again. Scratch off all the malai that has been stuck on the side and stir it with the milk.
Step 7
Stir till the Basundi becomes thick, and has chunks of thick malai in it. It almost comes at a Rabri consistency.
Step 8
Turn the heat off, transfer the Basundi into a bowl and serve hot! However, if you want to have it cold, place it in the refrigerator for 4 hours.
Step 9
Right before taking out the Basundi, take a pan, heat some ghee in it and add finely chopped almonds. Roast them for a bit.
Step 10
Take the Basundi out, garnish it with almonds and serve while it is still chilled!