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Basundi
Thickened sweet milk
बासुंदी: milk slowly simmered down to a thick, creamy sweet with cardamom, saffron and nuts
Basundi is the reduced-milk dessert of Maharashtra and Gujarat: whole milk simmered patiently in a wide pan, with the skin that forms on top scraped back in, until it is thick, cream-coloured and a little grainy, then sweetened and scented with cardamom and saffron. In Maharashtra it's served with hot puris for Gudi Padwa and Bhau Beej; in Gujarat it turns up at weddings and on Sharad Purnima, and it's also the base of the famous custard-apple (sitafal) basundi. Make it a day ahead; it thickens and tastes richer after a night in the fridge. Chef's tip: use a wide, heavy pan rather than a deep one; more surface means faster evaporation and less time standing at the stove.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 6 ¼ cups full-fat milk
- 3 ⅛ oz sugar
- 1 pinch saffron strandssoaked in 1 tbsp warm milk
- ½ tsp ground cardamom
- 1 pinch grated nutmeg
- 15 almondsslivered
- 15 pistachiosslivered
- 1 tbsp charoli (chironji) seeds (optional)
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Method
0/6 doneStep 1: Rinse a wide, heavy-based pan with cold water (it helps stop the milk catching), pour in 6 ¼ cups full-fat milk and bring to a boil over a medium heat, stirring now and then.
10 minStep 2: Turn the heat to low so the milk bubbles gently. Simmer for 60–70 minutes, stirring every few minutes and scraping the bottom. Each time a skin of cream forms on top, push it to the side of the pan, and scrape the cream that dries on the sides back into the milk; these bits give basundi its grainy texture.
65 minStep 3: Common mistake: turning up the heat to save time. Milk scorches on the base in seconds and the burnt taste goes all through it. Stay on a low heat and keep scraping.
Step 4: When the milk has reduced to about a third (around 500 ml), is thick, pale cream and coats the back of a spoon, stir in 3 ⅛ oz sugar. It will loosen a little; simmer for 5 more minutes.
5 minStep 5: Add the 1 pinch saffron strands with its milk, ½ tsp ground cardamom, 1 pinch grated nutmeg, most of the 15 almonds and 15 pistachios, and 1 tbsp charoli (chironji) seeds if using. Cook for 2 minutes, then take off the heat.
2 minStep 6: Cool, then chill for at least 3 hours. It thickens as it cools. Serve cold in small bowls topped with the remaining nuts, on its own or with hot puris.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basundi take?
- About 90 minutes in total: 10 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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Perfect for:Diwali