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Loading...Basundi is a beloved festive sweet from Gujarat, made by slowly simmering whole milk until it thickens and turns richly creamy. Fragrant with saffron, cardamom, and warm nutmeg, it is finished with a generous shower of slivered almonds, pistachios, and cashews for a delicate, nutty crunch. Serve it chilled in small clay pots for an authentic touch.
Prep Time10 mins
Cook Time85 mins
Total Time95 mins
Servings4
Yield4 servings (about 3 cups)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 26 gFat
- 14 gSaturated Fat
- 52 gCarbs
- 1 gFiber
- 50 gSugar
- 18 gProtein
- 180 mgSodium
- 720 mgPotassium
- 580 mgCalcium
- 1 mgIron
- 4 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the reduced milk base
- 2 liters (8 cups) whole full-fat milk
- 1/3 cup granulated sugar, or to taste
- 1/2 tsp freshly ground green cardamom powder
- 1/4 tsp freshly grated nutmeg
- A generous pinch of saffron strands (about 20 threads), soaked in 2 tbsp warm milk
- 1 tsp rose water (optional)
For the nut garnish
- 10 whole blanched almonds, slivered lengthwise
- 10 unsalted pistachios, shelled and slivered
- 8 unsalted cashews, finely chopped
- 1 tbsp charoli (chironji) melon seeds (optional)
Directions
- Pour the milk into a heavy-bottomed wide pan and bring it to a gentle boil over medium heat, stirring occasionally to keep the bottom from catching.
- Lower the heat to medium-low and let the milk simmer, stirring every 2-3 minutes and scraping the cream that forms on the sides back into the pan, for about 55-60 minutes until the milk reduces to roughly one-third of its original volume and coats the back of a spoon.
- Stir in the sugar, ground cardamom, nutmeg, and the saffron-infused warm milk, mixing gently until the sugar is completely dissolved.
- Continue to simmer on low for another 12-15 minutes, stirring often, until the basundi thickens to a slightly flowing consistency that is thinner than condensed milk but richer than cream.
- Stir in half of the slivered almonds, pistachios, cashews, and the rose water if using; taste and adjust sweetness.
- Remove the pan from the heat and allow the basundi to cool to room temperature, during which it will thicken a bit more; transfer to a serving bowl or individual earthen pots.
- Chill for at least 1 hour in the refrigerator, then garnish with the remaining mixed nuts and the charoli seeds just before serving.
- Serve cold or at room temperature in small cups as a festive dessert.
Cook’s Notes
- Use a wide, heavy-bottomed pan so the milk reduces evenly and is less likely to scorch at the bottom.
- Constant gentle stirring and scraping the malai (skin) from the sides into the milk gives basundi its signature silky texture.
- For a richer halwai-style basundi, stir in 2 tablespoons of crumbled khoya during the final 5 minutes of simmering.
- Basundi thickens as it cools, so stop the reduction while it still pours easily from the ladle.
- Leftover basundi keeps well refrigerated in an airtight container for up to 3 days; loosen with a splash of cold milk before serving.
