Traditional Creamy Basundi Recipe | Basundi Recipe with Mixed Nuts
Creamy Basundi recipe with mixed nuts like Almonds, Cashew nuts , Chironji flavoured with Cardamom and Nutmeg.
Basundi is traditional dessert in Western(Maharashtra, Gujarat) and Southern(Tamil Nadu, Karnataka) states of India, made on special occasions. You can call it condensed milk, that is made by cooking milk on slow flame, reduced to half . A creamy texture dessert that is served either with pooris or on it’s own. You can also serve it as dessert in Thalis.
I never had Basundi, till I came to Mumbai. . It was marriage party of one of our colleague, where I first had it with other traditional Maharashtrian food.
Basundi In North India, we various make Kheer(Rice Pudding/Chawal ki Kheer, Makhane Ki Kheer) and Rabri. Many people confuse Basundi with Rabri, but the two differ a lot from each other.
Rabri from North India, is also a milk based dessert and is more thicker and more creamier in consistency. It is also a time consuming dessert as for Rabri we cook milk for a long time till it reaches very creamy consistency is reduced to one fourth.
Benefits and Ways to use Milk
#261MilkyWay is the theme for this week’s Foodie Monday Bloghop. In the group, I suggested the theme this week and asked participating members to make Milk based dishes using milk or one of it’s byproducts like yogurt, evaporated milk, curd/yogurt etc.
Do checkout wonderful Milk Based recipes by my fellow bloggers..
Milk is one of the essential ingredient of our daily cuisine. In India, kids start their day with the glass of milk. For most of the people, their morning Chai/Tea has milk. Curd/Yogurt, desserts made with milk or evaporated milk(khoya/milk powder).
Nonetheless to mention the benefits of milk, it is a rich source of protein, calcium, phosphorus, Vitamin B complex. The only essential nutrient missing from milk is Vit. C. Milk should always be pasteurized and boiled before consuming. Have it chilled shakes( Strawberry Milkshake, Nutella and Banana Milkshake, Thandai) or hot(Hot Chocolate, Winter Special Besan Badam Milk for Winters), make Yogurt or Paneer(Homemade Paneer), make desserts like Carrot Barnyard Millet Kheer, Makhane ki kheer, Paneer ki Kheer, Apple Kheer, Mini Rasgulla Kheer.
Checkout more traditional Indian Desserts for festivals and special occasion Desserts or Mithai for Indian Festivals
Tips and Tricks to make creamy rich Basundi
Here a few tips and tricks to make Creamy rich Basundi, though it is very easy to make. Cooking milk at slow flame, is the only time consuming task.
Always take full fat milk. It give a creamy rich texture. Low fat milk will not give the desired consistency.
Take a thick bottomed pan and cook milk on slow flame. Take care not burn milk at the bottom of kadhi or pan.
Keep scrapping the side of kadhai or pan and regular intervals of 5-6 mins, keep on stirring the milk.
How to serve Basundi
Basundi tastes best when served chilled/cold. Top it with chopped and coarsely crushed nuts. Traditionally people in Maharashtra and Gujarat serve it with hot fluffy poori (deep fried Indian Flat bread). You can also have it just like that or as a part of festive menu.
How can we store Basundi
You can make Basundi a day before serving, refrigerate and have it chilled the next day. Also, when planning to make for party, make it 1-2 days ahead and serve as required.
Ingredients and How to make Basundi
Basundi is a milk based dessert.Use full fat milk. I have used Dairy milk. I can’t comment on using plant based milk for the dessert since I never used it.
Incase Chironji is not available, you can add nuts like almonds or pistachios.
The dessert is flavoured with Nutmeg/Jaiphal and Cardamon/Eliachi powder.
Mixed Nuts Almonds and Pistachios.
Ingredients for Basundi
Stepwise pics for making Basudni
Recipe Card for Basundi
- Heavy bottomed Pan
- 1⅕ l Full Fat Milk
- 1-2 tbsp Chironji use as required
- 10-12 Mixed Nuts(Almonds, Pistachios)
- Cane Sugar/Castor Sugar as per taste
- 10-12 Kesar/Saffron Strands optional
- ¼ tsp Nutmeg/Jaiphal Powder
- ¼ tsp Cardamom Powder
- Take a heavy bottomed pan/kadhai, add milk to it.
- Boil milk b on medium flame. Once milk starts to boil, lower the flame and let it cook.
- Keep on stirring the milk and scrapping the sides.
- Optional- Make saffron milk. Add saffron strands in ¼Cup of milk. Let it stand.
- Once milk starts to reduce and thicken, cardamom powder, nutmeg powder, chironji, saffron milk.
- Cook further till milk reduces to half.
- Transfer to serving bowl . Chill for minimum 4-5 hrs.
- Garnish with finely chopped mixed nuts. Serve as preferred.
Do try this traditional dessert to celebrate your special occasions. I learned it from one of my neighbor in Mumbai. Made it for the Auspicious Occasion of Ganesh Chathurthi for my family.
Looking for what to make for Ganesh Chathurthi, check here, sweet and savory recipes for festivals.
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