4.8 from 68 votes
Basundi Recipe | Basundi Sweet
Basundi is a rich Indian sweet made by simmering whole milk with condensed milk, cardamom, nuts, saffron, and nutmeg until thickened. This dessert features creamy texture infused with aromatic spices and crunchy slivered nuts, offering a luxurious milk-based treat with a saffron tint.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
3
Calories:
308 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
Main Ingredients
- ½ can sweetened condensed milk - 200 grams or ½ cup + 2 tablespoons
- 2 cups milk whole
- ½ teaspoon cardamom powder or 4 to 5 green cardamoms, powdered in a mortar-pestle
- 6 cashews - slivered or chopped
- 10 pistachio slivered or chopped, unsalted
- 8 almonds - slivered or chopped
- 10 to 12 saffron strands
- 2 to 3 pinches nutmeg or nutmeg powder, grated
- 2 tablespoons chironji (charoli seeds)
For Garnish
- 1 to 2 tablespoons almond slivered
- 1 to 2 tablespoons pistachio nuts unsalted, slivered
Instructions
- Add whole milk and condensed milk in a thick bottomed saucepan or kadai. Stir and mix with a wired whisk so that the condensed milk is mixed evenly with milk.
- If you do not prefer a sweeter basundi add ¼ cup milk or more according to your preferences. Keep in mind the mixture thickens while cooking, so add the milk accordingly.
- Place the pan on stovetop. Keep heat to a low. Bring this mixture to a gentle boil. Keep on stirring at intervals so that the liquids do not get browned or burn from bottom.
- Cook on low heat and simmer for 20 to 25 minutes. Stir after intervals of 3 to 4 minutes.
- Gradually the basundi mixture would begin to thicken.
- Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture.
- Add grated nutmeg or nutmeg powder, slivered nuts, cardamom powder and saffron strands.
- Mix and stir to combine. Continue to simmer for 1 to 2 minutes more.
- Pour in serving bowls. Serve basundi hot or warm or cold. While serving garnish with some slivered nuts like almonds or pistachios. You can serve as is or with poori.
Cup of Yum
Notes
- If the basundi tastes too sweet after cooking, dilute with ¼ to ⅓ cup of warm milk to balance sweetness.
- Stir frequently during cooking to prevent milk from burning or browning on the pan’s bottom.
- Including chironji seeds adds crunch and flavor, but omit if not available or if rancid.
- Use whole milk for a creamier texture; toned or low-fat milk will not yield the same richness.
- The recipe scales well for larger servings at gatherings or parties.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
33mg
(11%)
Sodium
134mg
(6%)
Potassium
459mg
(10%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
384IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
2mg
(2%)
Vitamin D
2µg
(10%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
332mg
(33%)
Vitamin B9 (Folate)
16µg
Iron
1mg
(6%)
Magnesium
46mg
(12%)
Phosphorus
296mg
Zinc
1mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 134mg | 6% |
| Potassium | 459mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 384IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 332mg | 33% |
| Vitamin B9 (Folate) | 16µg | |
| Iron | 1mg | 6% |
| Magnesium | 46mg | 12% |
| Phosphorus | 296mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.