📝 About This Recipe
A quintessential celebration dessert from the heart of Western India, Basundi is a luxurious, slow-cooked milk reduction that embodies patience and culinary craftsmanship. This velvety nectar is achieved by simmering full-fat milk until it reduces to half its volume, resulting in a naturally sweet, creamy consistency flecked with delicate 'malai' flakes. Infused with aromatic saffron and green cardamom, and studded with crunchy nuts, it is a sophisticated treat that captures the essence of festive Indian hospitality.
🥗 Ingredients
The Milk Base
- 2 liters Full-fat Whole Milk (Preferably buffalo milk for higher fat content and creaminess)
- 1/4 cup Heavy Cream (Optional, for added richness)
Sweeteners and Aromatics
- 1/2 cup Granulated Sugar (Adjust based on desired sweetness)
- 15-20 pieces Saffron Strands (Kesar) (High quality, soaked in 2 tbsp warm milk)
- 1 teaspoon Green Cardamom Powder (Freshly ground for best aroma)
- 1/8 teaspoon Nutmeg Powder (A tiny pinch for earthy depth)
- 1/2 teaspoon Rose Water (Optional, for a floral finish)
Nuts and Texture
- 10-12 pieces Almonds (Blanched, peeled, and slivered)
- 10-12 pieces Pistachios (Slivered)
- 1 tablespoon Charoli (Chironji) seeds (Essential for authentic Maharashtrian flavor)
- 5-6 pieces Cashews (Broken into small bits)
👨🍳 Instructions
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1
Begin by rinsing a heavy-bottomed stainless steel pot or a traditional 'kadai' with a little water before pouring in the milk; this creates a moisture barrier that helps prevent the milk from burning at the bottom.
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2
Pour the 2 liters of full-fat milk into the pot and bring it to a gentle boil over medium-high heat, stirring occasionally to ensure it doesn't stick.
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3
While the milk heats, take 2 tablespoons of the warm milk and soak the saffron strands in a small bowl. Set this aside to allow the color and fragrance to bloom.
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4
Once the milk reaches a rolling boil, reduce the heat to low-medium. This slow-cooking process is vital for the developement of the deep, caramelized flavor.
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5
As the milk simmers, a layer of cream (malai) will form on the surface. Use a spatula to gently push this cream to the sides of the pot or stir it back in, depending on your preference for texture.
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6
Continue to simmer the milk for about 45-50 minutes, stirring every few minutes and scraping the dried milk solids from the sides of the pan back into the liquid.
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7
When the milk has reduced to approximately half of its original volume and has thickened to a custard-like consistency, add the granulated sugar.
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8
Stir in the soaked saffron milk and the heavy cream (if using). The milk will take on a beautiful pale gold hue.
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9
Add the slivered almonds, pistachios, cashews, and charoli seeds. Reserve a few nuts for the final garnish.
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10
Simmer for another 5-10 minutes after adding sugar, as the sugar will thin the consistency slightly and needs time to incorporate and thicken again.
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11
Turn off the heat. Stir in the freshly ground cardamom powder and the tiny pinch of nutmeg. Add the rose water if you desire a floral note.
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12
Allow the Basundi to cool to room temperature. It will continue to thicken significantly as it cools.
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13
Transfer to a serving bowl. You can serve it warm, or refrigerate for 3-4 hours to serve chilled, which is the traditional preference.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the milk from scorching, which can ruin the delicate flavor with a burnt smell. If you are short on time, you can add 1/2 cup of condensed milk and reduce the sugar accordingly to speed up the thickening process. For the most authentic texture, do not blend the milk; the small bits of 'malai' (cream) provide a wonderful mouthfeel. Freshly ground cardamom makes a massive difference—grind the seeds just before adding to the pot for maximum aromatic impact. If the Basundi becomes too thick after chilling, simply stir in a splash of warm milk to reach your desired consistency.
🍽️ Serving Suggestions
Serve chilled in individual clay pots (matkas) to add a rustic, traditional touch to your dessert table. Pair it with hot, crispy Puris (deep-fried bread) for a classic 'Basundi-Puri' meal common in Gujarati and Maharashtrian weddings. Drizzle over warm Gulab Jamuns or Jalebis for an ultra-indulgent fusion dessert experience. Serve as a dip with fresh fruits like sliced mangoes or sapodilla (chikoo) for a refreshing contrast. Enjoy it alongside a savory meal featuring spicy curries to provide a cooling, sweet balance to the palate.