Basundi Recipe (basundi sweet) : A fusion of Indian Delight

Basundi is a popular Indian dessert that is typically made by simmering milk and sugar together until it thickens and reduces in volume. The milk is often flavored with cardamom and garnished with nuts such as almonds, cashews, and pistachios.

To make basundi, whole milk is heated in a heavy-bottomed pan until it comes to a boil. The heat is then reduced to low, and the milk is simmered for a long time, stirring frequently, until it reduces to about half its original volume. Sugar, cardamom powder, and chopped nuts are then added and stirred in until the sugar dissolves and the mixture thickens further.

Basundi is similar to another popular Indian dessert called rabri, which is made using the same method but with the addition of saffron and sometimes rosewater. Both desserts are typically served chilled and are enjoyed during festivals, special occasions, or as a sweet treat after a meal.

basundi recipe
basundi recipe

It is a rich and creamy dessert that is high in calories and should be consumed in moderation as part of a balanced diet.

Ingredients for Basundi Recipe

  • 1 liter whole milk
  • 1/2 cup sugar (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped cashews
  • 2 tablespoons chopped pistachios
  • A pinch of saffron (optional)

Instructions for Basundi Recipe

  1. Pour the milk into a heavy-bottomed pan and heat it over medium-high heat until it comes to a boil. Stir frequently to prevent the milk from sticking to the bottom of the pan.
  2. Once the milk comes to a boil, reduce the heat to low and let it simmer for about 45-50 minutes, stirring frequently until it has reduced to about half its original volume.
  3. Add the sugar and cardamom powder to the pan and continue to simmer for another 10-15 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened.
  4. Add the chopped nuts and saffron (if using) to the pan and stir well. Simmer for another 5-10 minutes, stirring occasionally, until the mixture reaches the desired consistency.
  5. Remove the pan from heat and let the Basundi cool to room temperature. Once cooled, transfer it to a serving dish and chill in the refrigerator for a few hours before serving.
  6. Garnish with more chopped nuts before serving.
  7. Your Basundi is now ready to be enjoyed as a delicious dessert!

Serving suggestions

Serve Basundi as a dessert after a meal. It can be enjoyed on its own or with a side of fresh fruits, such as mangoes or berries. You can also serve it as a festive dessert during special occasions and celebrations, such as Diwali, Eid, or Holi.

For a more indulgent treat, serve Basundi with a side of warm gulab jamun or jalebi, which are also popular Indian desserts.

Tips and Variations

  1. Use whole milk for the best results, as it will create a richer and creamier dessert.
  2. Use a heavy-bottomed pan to prevent the milk from burning or sticking to the bottom of the pan.
  3. Stir the milk frequently while it is simmering to prevent it from boiling over or sticking to the bottom of the pan.
  4. Adjust the amount of sugar to your taste preferences. Some people prefer a sweeter Basundi, while others prefer it less sweet.
  5. Be patient while simmering the milk. It can take a while for the milk to reduce and thicken, so don’t rush the process.
  6. If you are using saffron, soak it in a tablespoon of warm milk for 10-15 minutes before adding it to the Basundi. This will help release its flavor and color.
  7. Chill the Basundi in the refrigerator for at least a few hours before serving. This will help it set and develop a richer flavor.

Serving Suggestions

Basundi can be served warm or chilled, depending on your preference. It’s a versatile dessert that pairs wonderfully with puris (deep-fried bread), jalebis (syrup-soaked spirals), or simply as a standalone treat. The choice is yours, and the indulgence is guaranteed.


  • Q: Is Basundi a healthy dessert?

A: Basundi is a high-calorie dessert that should be consumed in moderation as part of a balanced diet. It is rich in nutrients such as protein, calcium, and vitamins, but it is also high in sugar and fat.

  • Q: Can I use low-fat milk?

A: While you can use low-fat milk, it will result in a thinner and less creamy dessert. Whole milk is recommended for the best results.

  • Q: How long does it last in the refrigerator?

A: Basundi can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure to stir it well before serving, as it may thicken or develop skin on top.

  • Q: Can I freeze?

A: It is not recommended to freeze Basundi, as it may separate or lose its texture and flavor.

  • Q: Can I make Basundi without nuts?

A: Yes, you can omit the nuts or use different types of nuts to suit your taste preferences.

  • Q: What is the difference between Basundi and Rabri?

A: Basundi and Rabri are both Indian desserts made by simmering milk and sugar together until it thickens and reduces in volume. The main difference is that Rabri is often flavored with saffron and rosewater, while Basundi is flavored with cardamom and garnished with nuts.

In Conclusion

There you have it, your very own recipe for Basundi, an Indian dessert that’s not just a sweet treat but a piece of culinary art. By following these detailed steps and using the finest ingredients, you can create Basundi that will impress your friends and family, and perhaps even outrank other recipes on the internet. So, go ahead, get into your kitchen, and embark on a journey to create the most delectable Basundi ever.


Calories 165kcal
Fat 8g
Carbohydrates 47g
Protein 12g
Vitamin A


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