Basundi is a traditional dessert popular in Maharashtra and Gujarat, often served during festivals like Diwali, Holi, or Navratri. It is similar to North Indian rabri but has a slightly thinner consistency. The dessert is made by reducing full-fat milk until it becomes creamy and flavorful. Sugar, cardamom, and saffron are added to give it a delicate sweetness and aroma.
Finely chopped nuts such as almonds and pistachios not only enhance its richness but also provide a lovely crunch. The slow simmering of milk is key — it caramelizes the natural sugars, deepening the flavor and giving basundi its characteristic off-white color and velvety texture.
Basundi is served chilled or at room temperature and pairs beautifully with puri, malpua, or jalebi, though it is equally enjoyable on its own as a stand-alone dessert.
Reduce Milk
- Pour milk into a heavy-bottomed pan.
- Bring it to a boil, then simmer on low flame, stirring frequently to prevent sticking.
- Scrape the sides of the pan and mix back into the milk to get a creamy texture.
Sweeten & Flavor
- Once the milk is reduced to about ⅔ of its original volume, add sugar and stir until dissolved.
- Add saffron-infused milk and cardamom powder. Mix well.
Add Nuts
- Stir in chopped almonds, pistachios, and cashews.
- Simmer for another 5–7 minutes, then switch off the flame.
Cool & Serve
- Let the basundi cool to room temperature.
- Chill in the refrigerator before serving for best taste.
Tips and Tricks
- Use full-fat milk for a richer and creamier basundi.
- Stir continuously to avoid burning milk at the bottom.
- Adjust sweetness as per preference — some like it mildly sweet.
- You can flavor it with rose water or kewra water for variation.
- Basundi thickens further after cooling, so switch off the heat when it’s slightly thinner than desired.
Frequently Asked Questions
Basundi is slightly thinner and more pourable, while rabri is thicker with visible layers of cream (malai).
Yes, you can use condensed milk to shorten cooking time, but slow cooking gives the best authentic taste.
It keeps well in the refrigerator for up to 3 days.
Yes, though it is traditionally served chilled, some prefer it warm during winters.
