Basundi is an Indian dessert made by thickening full fat milk and flavouring it with saffron, cardamom with the addition of dry fruits. One of the popular desserts in western India. It can be served chilled or warm.
Traditionally it is prepared by boiling full fat milk on low heat for a long time until it reduces to less than half the quantity. The consistency is more fluid and flowing not thick like Rabri. Here is the quick and easy method using condensed milk where basundi will be ready in about 30 minutes.
Basundi is a perfect and scrumptious dessert to enjoy on any festivals like Diwali, Ganesh Chaturthi, Krishnastami, Dussera or even on any parties.
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
Full Fat Milk: 2 cups
Sweetened condensed milk: 1 cup
Saffron: pinch
Cardamom powder: pinch
Almonds: 1 tsp, chopped/sliced
Cashews: 1 tsp, chopped/sliced
Pistachios: 1 tsp, chopped/sliced
Instructions
In a deep bottomed pan add full fat milk.
Add condensed milk and bring the mixture to boil over medium heat stirring continuously.
Scrap the milk solids from the sides, cream formed on the top and add it back to basundi mixture.
Once the mixture starts to thicken add a pinch of saffron.
Now add a pinch of cardamom powder, sliced almonds, chopped cashew nuts and pistachios.
Stir and simmer for a minute and turn off the heat.
Enjoy basundi hot, warm or chilled topped with dry fruits.
Notes
Traditionally process is to boil whole milk for a long time until it thickens. But in this recipe, I have reduced cooking time by using condensed milk.
Basundi get thicker once it cools down.
Make sure to stir the mixture very frequently to prevent burning at the bottom of the pan.
Add any dry fruits of your choice.
Since we are using the condensed milk you may notice less milk solids compared to traditional process though this quick process tastes as delicious as basundi prepared traditionally.
If you like this simple and easy halwa, you might also like Belgaum Kunda, Mango Coconut Burfi, Pumpkin Halwa/ Kaddu ka halwa
Basundi with condensed milk
Ingredients
Gluten free
1 Cup = 250ml ; 1 tbsp = 15ml
- 2 cups Milk full fat
- 1 cup Condensed Milk
- Pinch Cardamom Powder
- Pinch Saffron
- 1 tsp Almonds chopped
- 1 tsp Cashew nuts chopped
- 1 tsp Pistachios chopped
Instructions
- In a deep bottomed pan add 2 cups full fat milk.
- Add 1 cup condensed milk.
- Bring the mixture to boil over medium heat stirring continuously.
- Scrap the milk solids from the sides, cream formed on the top and add it back to Basundi mixture.
- Once the mixture starts to thicken add a pinch of saffron.
- Now add a pinch of cardamom powder, sliced almonds, chopped cashew nuts and pistachios.
- Stir and simmer for a minute and turn off the heat.
- Enjoy Basundi hot, warm or chilled topped with dry fruits.
Video
Notes
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Basundi looks super yummy and aromatic. Drool worthy share. Loved your presentation.
Thanks a lot dear. I am so glad you liked it.
A favorite dessert among Indians. With condensed milk the cooking time gets reduced, isn’t it.
Yes Renu it indeed reduced more than half the time what we take to prepare Basundi with just milk.
Basundi is our favourite drink in winters. After moving to US I am searching for a pan where milk won’t stick. Looks mouthwatering, and if u serve chilled one it is heavenly. Loveit
I used non stick kadai and on low flame I boiled it stirring constantly. milk didn’t stick much. I hope you find the suitable pan there.
Beautiful presentation, explained in easy to follow method.
Thanks Keerthi 🙂