Basundi - Thickened Sweetened Milk with Nuts

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Basundi is a sweet thickened milk flavored with cardamom, saffron and nuts. It's a popular Gujarati dessert that is primarily made on special occasions and festivities. People from Northern parts of India can relate this delicious sweet to the much famous Rabri, only difference being the latter one much thicker and creamier in consistency.

I had been thinking of trying this recipe for quite long, and the eve of Karva Chauth came as a perfect occasion. Usually, I make kheer and feniya for SARGI (the pre-fasting meal savored before the sun-rise on the day of Karva Chauth), this time I skipped making kheer and made this easy-peasy yet so delightful and flavorful Basundi. Trust me, it came out as a wonderful sweet treat ever. Please scroll down below for the recipe.

Basundi - Thickened Sweetened Milk with Nuts






Ingredients

  • Full fat milk - 1 litre
  • Sugar - 4 to 5 tbsp
  • Cardamom powder - 1 tsp
  • Powdered assorted nuts (almonds, cashews, pistachios) - 2 to 3 tbsp
  • Pistachios and almonds (slivered) - for garnishing
  • Rose water - 1 tbsp
  • Saffron strands (optional) - 5 to 6
  • Edible dried rose petals (optional) - a few 


Basundi - Thickened Sweetened Milk with Nuts


Basundi - Thickened Sweetened Milk with Nuts


Method

  1. Pour milk in a thick bottomed saucepan and let it reduce to half on low flame. The process would take about 40 to 45 minutes. Stir the milk at regular intervals so that it doesn't get burn.
  2. As the milk thickens, keep scraping the cream from the sides of the pan and add it back to the milk.
  3. Once the milk gets reduced, add the sugar, powdered nuts, cardamom powder, saffron strands and rose water.
  4. Let it cook for another 5 to 7 minutes.
  5. Switch the flame off and let the basundi come to room temperature.
  6. Refrigerate for 4 to 5 hours. Serve chilled garnished with slivered almonds, pistachios and edible rose petals.


Basundi - Thickened Sweetened Milk with Nuts

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