Basundi Indian dessert recipe

Dessert Recipe - Gujarati Recipe - Rabri

Basundi Indian dessert recipe is easy to prepare but needs some patience to make. It is a popular Indian milk dessert in Maharashtrian and Gujarati recipes.

I love milk based desserts and basundi tops the list. Though it takes some time to prepare, it is definitely worth the trouble. Basundi is popular in Maharashtra and Gujarat. It is made in other Indian states too.

Basundi - Rabdi - Rabri

Basundi is easy to make, and has a shelf life of 3-4 days, it can be prepared in advance for a party dessert.

The lovely natural creaminess, pinkish color adds to the beauty of basundi. You may add saffron for flavor and color.

Though there are some variations, the basic basundi is very very yummy.

Using full cream milk helps in fast thickening of basundi. The amount of sugar can be reduced or increased as per your taste.

The chopped dry fruits, almonds, charoli, and pistachios make the basundi richer.

Use a wide, thick bottom pan. Wider pan helps in faster evaporation and getting basundi done quickly.

Use a non stick or iron pan. The milk should be full cream milk. You may use cow milk or buffalo milk.

How to make basundi at home

Main ingredients for Basundi - Rabdi

Milk - Doodh

Sugar - Shakkar - Sakhar - Sakkare

Ingredients for making Basundi for 4-5 servings

2 litre full cream milk
Sugar - 4 - 5 tbsp (more or less according to taste)
Almonds slivers - 1 tbsp
Charoli - 1 tsp
Cardamom powder - 1/2tsp
Unsalted pistachios chopped (optional) - 1 tsp

Step by step instructions for making Basundi

Heat milk in wide pan. Bring to boil.
When it starts boiling, reduce flame and continue boiling.
When cream layer starts forming and sticking to side, scrape and stir occasionally.
The milk will continue thickening. This takes some time and patience.
Once milk has been reduced to 1/3 volume, add sugar and stir to dissolve.
Continue cooking to desired consistency. Remember that basundi thickens as it cools.
Add saffron strands, cardamom powder, charoli and almonds.
Basundi is done. Take off fire.

Cool and serve.

Tips and variations

You may serve basundi hot, warm, cold or chilled, as you wish. It tastes great in every way. But I think it tastes best chilled.
It is good to eat for a day if you keep in refrigerator, it will be good for at least 4- 5 days. So it is a good party dessert too.
Basundi is a bit heavy on digestion so eat in moderation.

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