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Traditional Creamy Basundi with mixed nuts(almonds and pistachios), flavoured with kesar, cardamom and nutmeg.
5 from 1 vote
Prep Time 5 hrs
Cook Time 1 hr
Course Desserts, Indian Mithai Recipes
Cuisine Indian, Maharastrian


  • Heavy bottomed Pan


  • 1? 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.


Skip Chironji if not available, add coarsely chopped almonds, pistachios or cashew nuts.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!