Indian Recipes

Basundi recipe

Basundi is a rich, creamy dessert made with milk and flavored with spices and dried fruits. My simple Basundi recipe is ready in less than 30 minutes thanks to a secret ingredient. With sweetened condensed milk, I can prepare this wonderfully delicious dish in no time at all! Here are step-by-step guides and photos to help you make the best (and fastest) Basundi from scratch.

three brass bowls filled with basundi on a brass plate

About Basundi

Basundi is a popular dessert most commonly made in the West Indies, in states like Maharashtra and Gujarat. It’s a bit similar to rabri, which is often served in northern India.

Both are creamy, milk-based dishes with fragrant spices and can be served warm or cold. However, while Rabri has a thick and pudding-like consistency, Basundi is much thinner and has a smoother flow.

The traditional Basundi recipe requires you to simmer the whole milk over low heat for several hours. This recipe of mine is a simple Basundi recipe and can be made in just about 20 to 25 minutes. My secret is to add sweetened condensed milk to speed up the thickening process while getting the right creaminess and full flavor.

This recipe is enough to serve 4 people (and can be easily enlarged), making it perfect as a dessert on special occasions and gatherings. Plus, it can be enjoyed in many ways – hot, warm, or chilled!

In this updated version of the post, I’ve cut the ingredients in my original recipe in half, which would make about 8 servings. If you want to make basundi for parties or lucky charms, you can easily enlarge it depending on the number of servings you want.

three bowls filled with basundi with a brass spoon with basundi on a bowl

Step by step instructions

How to Make Basundi Recipe


1. First, take ½ can of condensed milk (200 grams) or ½ cup + 2 tablespoons in a heavy pan or saucepan with a thick bottom or a kadai (wok).

sweetened condensed milk in a pan

2. Add 2 cups of whole milk.

Note: How much milk is needed depends on how much sugar there is in the sweetened condensed milk you are using. Start with 2 cups of milk and add more as needed after the sweetened condensed milk is added.

Milk in the pan

3. Using a whisk, mix well enough to mix the thick condensed milk with whole milk to form an even liquid.

The mixture should be even, otherwise the condensed milk can burn on the bottom while cooking. So make sure that there is no condensed milk at the bottom of the pan. All of the condensed milk should be mixed with the milk.

Condensed milk and milk mixed with a whisk

Cook the basundi mixture

4. Turn on the heat and keep it low.

Burning stove

5. Place the pan on the stove and simmer for 20 to 25 minutes. Stir over low heat every 3 to 4 minutes.

Keep stirring often while gently bringing the mixture to a boil. Make sure that the milk does not turn brown at the bottom of the pot.

During the cooking process, use a rubber or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

Pan filled with milk mixture with whisk inside

6. In the meantime, chop the nuts and set aside. Add chopped nuts of your choice. My favorite nuts are: cashews, pistachios, almonds.

Here I grated 6 cashew nuts, 10 pistachios and 8 almonds. You can add more or less of each of the nuts.

chopped nuts on wooden board

7. The Basundi mixture will begin to thicken as you continue to cook. After simmering for 20 to 25 minutes, the basundi should be a bit thick, but smooth and creamy.

Basundi in a spoon

8. Add the shaved nuts.

Add nuts to basundi in the pan

9. Grate nutmeg for a pinch or add a generous pinch of ground nutmeg powder.

a small piece of nutmeg is rubbed on the pan with a fine grater

10. Add ½ teaspoon of cardamom powder (4 green cardamom pods, ground in a mortar) and 10 to 12 threads of saffron. Also add 2 tablespoons of chironji (charoli seeds).

Make sure the chironji are fresh and don’t taste rancid or bitter. Because they go rancid very quickly.

Saffron threads and charoli seeds for basundi.  added

11. Stir to mix the basundi and cook for an additional minute.

Basundi ready to serve

12. Place Basundi in serving bowls / bowls. Serve this creamy dessert hot, warm or chilled, garnished with almond and pistachio slivers. If you want to serve basundi cold, cover the bowl or bowls and put them in the refrigerator for a few hours until the basundi get cold.

Store leftovers in a covered container or bowl in the refrigerator for 2 to 3 days. Enjoy basundi as it is or with poori (Indian fried bread).

three brass bowls filled with basundi on a brass plate

frequently asked Questions

Can this quick Basundi recipe be made with unsweetened condensed milk?

Yes, you can of course use unsweetened condensed milk. Just add sugar to taste while simmering after adding the whole milk.

What should I serve with Basundi?

You can enjoy Basundi as an after-meal dessert or sweet. If you want to serve the basundi warm, a fluffy and soft poori is a good option. It’s a great festive dish that you can make quickly.

How long does Basundi keep well?

Store homemade basundi in a sealed container in the refrigerator for up to 2 to 3 days.

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Close up of brass spoons filled with basundi on a brass bowl with basundi

Basundi recipe

Basundi is a thickened, sweetened milk with cardamom, spices and nuts. This Basundi recipe is a faster version with sweetened condensed milk and comes together under 25 minutes.

Preparation time 5 Minutes

cooking time 20th Minutes

total time 25th Minutes

Cooking modePrevent your screen from going dark while preparing the recipe

  • Put whole milk and condensed milk in a thick-bottomed saucepan or kadai. Stir and stir with a whisk so that the condensed milk is evenly mixed with the milk.

  • If you don’t prefer a sweeter basundi, add ¼ cup of milk or more depending on your taste. Keep in mind that as the mixture cooks, it will thicken, so add the milk accordingly.

  • Place the pan on the stove. Keep the heat low. Bring this mixture to a boil easily. Keep stirring at intervals so that the liquids do not brown or burn from below.

  • Cook over low heat and simmer for 20 to 25 minutes. Stir every 3 to 4 minutes.

  • Gradually, the basundi mixture began to thicken.

  • Scrape off the milk solids from the sides and cream collected on top and add back to the basundi mixture.

  • Add grated nutmeg or nutmeg powder, grated nuts, cardamom powder and saffron threads.

  • Mix and stir to combine. Let simmer for 1 to 2 minutes.

  • Fill into serving bowls. Serve basundi hot or warm or cold. Garnish with a few grated nuts such as almonds or pistachios when serving. You can serve as is or with poori.

  • Sweetness is relative. With 2 cups of milk, the Basundi is slightly sweet for my taste, but my family thought it was perfect. When the basundi is cooked, check the taste. And if you find it sweeter, add about ¼ cup to ⅓ cup of warm or hot milk to lighten the sweeter taste. You can choose to add more milk when mixing with condensed milk or after cooking is complete.
  • I would recommend adding both chironji and nutmeg for the authentic flavors if you have the time. Chironji gives a nice crunch and makes this dessert spicier.
  • Caution is advised with Chironji as it goes rancid quickly and tastes slightly bitter. If the chironji has gone rancid, don’t add it.
  • You can skip adding saffron but add cardamom powder.
  • Feel free to add the nuts that are readily available to you. Some options are: pine nuts, cashews, pistachios, almonds.
  • For parties or gatherings, you can easily scale this recipe based on the serving size you want.

Nutritional information

Basundi recipe

Amount per serving

Calories 308
Calories from Fat 108

% Daily Value *

fat 12g18%

Saturated fat 6g38%

Polyunsaturated fat 1g

Monounsaturated fat 4g

cholesterol 33mg11%

sodium 134mg6%

potassium 459 mg13%

carbohydrates 40g13%

Fiber 1g4%

Sugar 39g43%

protein 10g20%

Vitamin A 384IE8th%

Vitamin B1 (thiamine) 1mg67%

Vitamin B2 (riboflavin) 1mg59%

Vitamin B3 (niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

vitamin C 2mg2%

Vitamin D 2µg13%

Vitamin E. 1mg7%

Vitamin K 2µg2%

calcium 332 mg33%

Vitamin B9 (folic acid) 16µg4%

iron 1mg6%

magnesium 46mg12%

phosphorus 296mg30%

zinc 1mg7%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This Basundi recipe post from the archive (September 2014) was updated and republished on October 22, 2021.

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