Basundi is one of those timeless Indian desserts that feels like comfort in a glass. Originating in western India—especially Maharashtra and Gujarat—this rich, cardamom-flavored milk pudding is slow-cooked until luxuriously thick and then chilled and garnished with nuts and saffron. Whether you’re serving it on Diwali, at a wedding, or just as a weekend treat, basundi is always a crowd-pleaser.
In this recipe, we’ll show you how to make perfect basundi at home, step by step, without any fancy equipment—just a heavy pan, full‑fat milk, sugar, and warm spices.
Ingredients (Serves 4–6)
(Click on ingredients to order them beforehand.)
- 1 litre of full‑fat milk
- ¼–½ cup sugar (adjust to taste)
- 5–6 green cardamom pods, crushed
- A pinch of saffron strands (optional, for colour and aroma)
- 1–2 teaspoons plain flour or cornflour (optional, for extra thickness)
- 1–2 tablespoons milk (to soak saffron, if using)
- 1–2 tablespoons chopped almonds or pistachios, for garnish
- A pinch of ground nutmeg (optional)
- Condensed milk
Step‑by‑Step Method
1. Reduce the milk
- Pour 1 liter of full-fat milk into a heavy-bottomed pan.
- Bring it to a boil over medium heat, stirring occasionally to prevent burning.
- Once it starts boiling, reduce the heat to low and simmer uncovered, stirring every few minutes.
- Cook for 30–45 minutes, or until the milk reduces by about half and turns thick and creamy. Be patient—the slow reduction gives basundi its rich texture.
2. Add sugar and flavor.
- When the milk is nicely reduced, add crushed cardamom, nutmeg, and sugar.
- Stir well and cook for 5–7 minutes on low heat, letting the sugar dissolve and the flavours blend.
- If you want a slightly thicker, richer texture, mix 1 teaspoon of plain flour or cornflour with 2 tablespoons of cold milk, then stir it into the hot basundi. Cook for another 2–3 minutes, stirring constantly, until it thickens further.
3. Add saffron and chill
- If using saffron, soak a few strands in 1–2 tablespoons of warm milk for 5–10 minutes, then stir into the basundi.
- Turn off the heat and let the basundi cool for 10–15 minutes.
- Once lukewarm, pour it into a bowl or serving glasses and refrigerate for at least 3–4 hours, or until cold and set.
4. Garnish and serve
- Just before serving, sprinkle chopped almonds or pistachios on top.
- Add a few extra saffron strands for a royal touch.
- Serve chilled, either on its own or with pooris or hot puran poli for a traditional Maharashtrian–Gujarati meal.
Tips to Get Perfect Basundi
- Always use full-fat milk for the richest, creamiest texture.
- Stir frequently toward the end to prevent the milk from sticking to the bottom of the pan.
- For a faster version, you can use market khoya/khoya-based mixes or condensed milk, but homemade reduced milk tastes far better.
- If basundi becomes too thick while cooling, you can stir in a little cold milk to loosen it slightly.